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Homemade One-Pot Italian Chicken and Orzo photo
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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 minutes
Cook Time30 minutes
Total Time40 minutes
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.

Equipment

  • large high-sided skillet or Dutch oven
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Wooden spoon or spatula
  • tongs or spatula for flipping
  • Instant-read thermometer

Notes

  • Let chicken sear without disturbing for best browning.
  • Cook flour long enough to avoid a raw flour taste.
  • Use brands of orzo that cook in 7–9 minutes for best results.
  • If the orzo is still firm after 10 minutes, cook a bit longer.
  • Add more salt if using reduced-sodium broth.