This recipe for One-Pot Italian Chicken and Orzo is one of those weeknight winners that feels like a treat but comes together with minimal fuss. Tender chicken, bite-sized orzo, bright cherry tomatoes, and fragrant basil all simmer in a single pan for easy cleanup and big flavor. The dish is creamy from a finish of butter and Parmesan and gets a light lift from fresh basil for garnish. It’s approachable, comforting, and built to be a weekday staple you’ll return to again and again.

Why you’ll love this One-Pot Italian Chicken and Orzo

Everything cooks in one pan, so dinner is fast and cleanup is easy.
Flexible ingredients: swap in grape tomatoes, yellow onion, or vegetable broth if preferred.
The orzo absorbs all the savory chicken broth and tomato juices, so every bite is rich and cozy.
Finishes with butter and Parmesan, giving a lightly silky texture that makes the dish feel special.

Ingredients

Serves about 4

▢1 to 1.25 pounds boneless skinless chicken breasts, (pounded to an even thickness; use cutlets, thin-sliced chicken, or bite-sized pieces of chicken to speed up cooking time)
▢1 teaspoon Kosher salt, or to taste
▢1 teaspoon freshly ground black pepper, or to taste
▢2 tablespoons unsalted butter
▢1 tablespoon olive oil, or as needed
▢⅓ cup red onion, finely diced (white or yellow onions or shallots may be substituted)
▢1 teaspoon Italian seasoning, or to taste (I use closer to 2 teaspoons)
▢3 to 4 cloves garlic, finely minced
▢1 ½ cups cherry tomatoes, halved (grape tomatoes may be substituted, or use sun dried tomatoes drained from oil and diced if preferred)
▢1 tablespoon all-purpose flour
▢3 cups chicken broth, (I use reduced sodium, vegetable broth may be substituted)
▢1 cup orzo pasta, (dry, uncooked)
▢½ cup fresh basil, thinly sliced, or as desired for garnishing
▢½ cup shredded Parmesan cheese, or as desired for garnishing

Prep notes and helpful tips

Before you begin, pound the chicken to an even thickness so it cooks quickly and evenly—cutlets, thin-sliced chicken, or small bite-sized pieces will speed cooking. Measure out your broth and have the garlic and onion diced in advance to keep the process smooth. If you prefer a lighter finish, start with 1 tablespoon of butter and add more to taste after tasting the finished dish.

Use reduced-sodium chicken broth if you’re mindful of salt. Taste and adjust seasoning at the end—the Parmesan adds salty, savory depth.

Step-by-step Instructions

Follow these clear steps in order. Amounts are unchanged from the ingredient list above.

Season the chicken. Pat the chicken breasts dry with paper towels. Evenly season both sides of the chicken with 1 teaspoon Kosher salt and 1 teaspoon freshly ground black pepper. If you’re using bite-sized pieces or thin slices, keep the same seasoning amounts and distribute them evenly.
Cook the chicken. In a large skillet or shallow Dutch oven, heat 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the chicken. Cook without moving until the bottom is golden brown, about 3–4 minutes per side for cutlets; slightly less time for thin-sliced pieces, or until an instant-read thermometer reads 165°F in the thickest part. Remove the chicken to a plate and tent loosely with foil to keep warm. Leave any pan drippings in the skillet—they’ll boost the flavor of the sauce.
Sauté the aromatics. Reduce the heat to medium. Add 2 tablespoons unsalted butter to the skillet and let it melt. Add ⅓ cup finely diced red onion and sauté until softened and translucent, about 3–4 minutes. Stir in 1 teaspoon Italian seasoning and 3 to 4 cloves garlic, finely minced. Cook, stirring frequently, until the garlic is fragrant, about 30–45 seconds. Be careful not to let the garlic brown.
Add the tomatoes and flour. Stir in 1 ½ cups halved cherry tomatoes and let them cook for 2–3 minutes to begin releasing their juices. Sprinkle 1 tablespoon all-purpose flour over the mixture and stir well to coat the aromatics and tomatoes; cooking the flour briefly helps thicken the liquid that follows.
Pour in the broth and add the orzo. Slowly pour in 3 cups chicken broth while stirring to combine so the flour dissolves evenly. Add 1 cup dry orzo pasta and bring the mixture to a gentle simmer over medium heat. Scrape any browned bits from the bottom of the pan as the liquid warms—those are concentrated flavor.
Simmer until the orzo is tender. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 8–10 minutes depending on the orzo brand. Keep an eye on it and stir now and then to prevent sticking. If the pan becomes too dry before the orzo is cooked, add up to ¼ cup extra broth or water as needed.
Return the chicken to the skillet. Nestle the cooked chicken back into the skillet on top of the orzo. Continue to simmer for 1–2 minutes to reheat the chicken and allow the flavors to marry. The internal temperature of the chicken should still register 165°F.
Finish the sauce and season. Remove the skillet from the heat. Stir in the remaining butter, if desired, for extra silkiness. Taste and adjust seasoning with more salt and pepper if needed. If you used reduced-sodium broth, you may prefer to add a pinch more Kosher salt.
Garnish and serve. Sprinkle ½ cup shredded Parmesan cheese over the chicken and orzo and scatter ½ cup thinly sliced fresh basil on top. The heat from the skillet will gently wilt the basil and melt some of the cheese, creating a glossy finish. Serve immediately with additional Parmesan at the table for people who enjoy extra cheese.

Serving suggestions

This One-Pot Italian Chicken and Orzo shines on its own, but you can pair it with a crisp green salad or steamed green beans for a fuller meal. A squeeze of fresh lemon over the finished dish brightens the flavors, or add a handful of arugula at the end for peppery contrast.

Variations and swaps

Vegetables: Stir in baby spinach or kale during the last 2 minutes of cooking so the greens wilt but retain texture.
Tomato options: Grape tomatoes can be used in place of cherry tomatoes. If sun-dried tomatoes are preferred, drain and dice them and add them when you add the tomatoes.
Bread-free creaminess: If you want a creamier finish without adding cream, increase the Parmesan by a few tablespoons and stir it in off the heat to create a velvety coating.
Broth: Vegetable broth is an easy swap for chicken broth if you prefer a lighter stock.

Make-ahead and leftovers

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the orzo if it has absorbed too much liquid. For a quick reheating in the microwave, add a tablespoon or two of water or broth and heat in 30-second intervals, stirring between each interval so the orzo reheats evenly.

Common questions

Can I use bone-in chicken? You can, but bone-in pieces will require longer cooking time and may not reheat as evenly in this one-pot approach. The recipe was written for boneless skinless breasts for even, quick cooking.

What if my orzo is still firm? If the orzo needs a couple more minutes, add a splash more broth or water and continue simmering until tender. Different brands vary slightly in cooking time.

How do I make this dairy-free? Omit the butter and Parmesan and finish with a drizzle of high-quality olive oil and extra basil for flavor. Nutritional yeast can be used as a Parmesan-like topping if you miss that nutty cheesy flavor.

Final notes

This One-Pot Italian Chicken and Orzo is a reliable dinner that balances speed with satisfying flavor. The single-pan method keeps things simple while the combination of tomatoes, garlic, and Parmesan ties into familiar Italian flavors. It’s an excellent recipe to learn, adapt, and rely on when busy weeks demand a dinner that’s effortless yet delicious.

Enjoy this one-pan supper with a chilled glass of something crisp or a wedge of lemon for squeezing over the finished plate. Simple, bright, and comforting—the kind of dish that makes weeknight cooking feel a little celebratory.

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One-Pot Italian Chicken and Orzo

A simple one‑pot Italian chicken and orzo skillet with tomatoes, basil, and Parmesan for an easy weeknight dinner.

Prep Time10

Cook Time30

Total Time40

Servings: 4 servings

Ingredients

1 to 1.25 pounds boneless skinless chicken breasts pounded to even thickness or cut into cutlets/thin slices or bite-sized pieces
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
2 tablespoons unsalted butter
1 tablespoon olive oil or as needed
1/3 cup red onion finely diced (white, yellow, or shallot may be substituted)
1 teaspoon Italian seasoning or to taste (author uses closer to 2 tsp)
3 to 4 cloves garlic finely minced
1 1/2 cups cherry tomatoes halved (grape tomatoes or drained diced sun-dried tomatoes may be substituted)
1 tablespoon all-purpose flour
3 cups chicken broth reduced sodium preferred, vegetable broth may be substituted
1 cup orzo pasta dry, uncooked
1/2 cup fresh basil thinly sliced, or as desired for garnish
1/2 cup shredded Parmesan cheese or as desired for garnish

Instructions

Pat chicken dry and season both sides generously with kosher salt and freshly ground black pepper.
Heat a large high-sided skillet or Dutch oven over medium-high heat and add the butter and olive oil; melt and swirl to coat.
Add the chicken and sear without moving for 5–7 minutes on the first side, then flip and cook another 5–7 minutes until an instant-read thermometer registers 165°F; transfer chicken to a plate.
If needed, add a little more olive oil to the pan, then add the diced red onion and cook, stirring frequently, until softened, about 3 minutes.
Stir in the Italian seasoning, minced garlic, and halved cherry tomatoes and cook about 1 minute until fragrant.
Sprinkle the tablespoon of flour evenly over the vegetables and cook, stirring, for about 1 minute until lightly browned to remove the raw flour taste.
Slowly pour in the chicken broth while scraping up browned bits from the pan with a wooden spoon.
Add the dry orzo, bring the mixture to a boil, then reduce heat to low or medium-low to maintain a gentle simmer; cover and cook about 7 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed (cook up to 10 minutes if needed).
Fluff the orzo, return the cooked chicken to the pan, stir in the basil and shredded Parmesan, and taste; adjust seasoning with more salt, pepper, or Italian seasoning as desired.
Serve immediately.