One Pot Garlic Herb Chicken and Orzo

This one pot garlic herb chicken and orzo recipe is a delicious and easy Italian-inspired dish that is perfect for a weeknight meal. Juicy and tender chicken thighs are cooked with orzo in a flavorful garlic and herb tomato sauce, all in one pot!

Watch how to make this

Ingredients

• Chicken thighs: Can be substituted with chicken breasts or even bone-in chicken, but the cooking time may need to be adjusted accordingly.
• Orzo: A type of pasta similar in shape and texture to rice. Substitute orzo for another small-shaped pasta like ditalini or pearl couscous.
• Cherry tomatoes: If cherry tomatoes aren't in season, you can use canned diced tomatoes instead.
• Balsamic vinegar: Adds acid to the dish along with a slightly fruity and tangy flavor. If you can't find balsamic vinegar, use sherry vinegar or red wine vinegar instead.

Substitutions and variations

• Protein: You can also swap out the chicken for shrimp or fish.
• Grains: You can also use rice or quinoa instead of pasta but you will have to adjust the cooking time accordingly. For a gluten-free version, use gluten-free orzo or rice.

Step-by-step instructions

Step 1: Brown the chicken

To begin, season boneless, skinless chicken thighs with a blend of garlic powder, oregano, salt, and pepper. Allow the chicken to sit for ten minutes to absorb the flavors. Heat a Dutch oven or a deep pot and add a tablespoon of olive oil. If you don't have a Dutch oven, use any other heavy-bottomed pot.

Sear the chicken thighs in the pot until browned on both sides. We want to sear the chicken and not fully cook it. Remove the chicken and set it aside.

Step 2: Toast the orzo

In the same pot, melt a tablespoon of butter and add chopped onions. Sauté the onions until softened, which should take about four to five minutes. Add minced garlic and red chili flakes to the onions and continue to sauté for another minute. Add the orzo to the pot and toast it for a minute, stirring to coat it in the melted butter.

Toasting orzo before cooking is a great way to enhance its nutty flavor and bring out its natural aroma. By toasting it, the pasta grains become slightly crispy and golden brown, creating a delicious texture that complements the other ingredients in the dish.

Additionally, toasting the orzo can help prevent it from becoming mushy when it's cooked in liquid, as it creates a protective barrier around the pasta that helps it retain its shape and texture. Toasting orzo is a simple step that can make a big difference in the overall flavor and texture of a dish, so it's worth the extra effort.

Step 3: Cook

Now it's time to add the tomato paste, Italian seasoning, balsamic vinegar, cherry tomatoes, and chicken stock. Return the seared chicken thighs to the pot, nestling them into the orzo.

Bring the pot to a boil, cover, and reduce the heat to low. Simmer the dish for fifteen minutes or until the orzo is tender. The liquid should have been absorbed by the orzo, the tomatoes should be softened, and the chicken fully cooked.

Step 4: Finish the dish

Once the orzo is cooked, remove the lid and sprinkle grated parmesan cheese and fresh basil on top of the dish. The garnishes are optional but highly recommended. The extra sprinkle of parmesan adds a touch of umami while the basil adds a sweet, peppery finish.

This one pot garlic herb chicken and orzo is a simple and hearty dish that can be prepared with minimal effort, making it perfect for a weeknight dinner. The combination of seared chicken, orzo, and cherry tomatoes in a savory sauce is truly irresistible.

Make-ahead and storage

• Make-ahead: For maximum flavor, you can season the chicken and let it marinate overnight.
• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Frequently asked questions

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Recipe

Print Recipe

One Pot Garlic Herb Chicken and Orzo

Total Time45 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: chicken

Servings: 4

Author: Christine Ma

Ingredients

• 6 chicken thighs boneless, skinless
• 2 tablespoons olive oil divided
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 tablespoon butter
• 1 medium onion diced
• 6 garlic cloves minced
• ½ teaspoon red chili flakes
• 8 ounces dry orzo
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1 tablespoon balsamic vinegar
• 1 pint cherry tomatoes
• 1 ½ cups chicken stock
• salt and pepper
• 2 tablespoons fresh basil
• ¼ cup grated parmesan

Instructions

• Season chicken thighs with 1 tablespoon olive oil, salt, garlic powder, black pepper, and oregano, tossing to coat. Let sit for 10 minutes.
• Heat 1 tablespoon oil in a Dutch oven or deep pot over medium heat. Lay chicken in an even layer and sear until browned on both sides. You may have to sear the chicken in batches if they don't fit all at once. Remove chicken and set aside.
• In the same pot, melt 1 tablespoon butter. Add chopped onion and saute until softened, about 4-5 minutes. Add garlic cloves and red chili flakes and saute for another minute. Add orzo and toast for 1 minute, stirring to coat.
• Add tomato paste, Italian seasoning, balsamic vinegar, cherry tomatoes, and chicken stock. Add chicken back to the pot, nestling them in the orzo. Bring to a boil, cover the pot, and reduce heat to low. Continue to simmer until orzo is cooked and tender, about 15 minutes.
• Remove lid and top with grated parmesan and fresh basil. Serve immediately.

Notes

You can substitute chicken breast for chicken thighs.