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30 Minute One Pan Chicken Orzo with Tomatoes Recipe

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4.6 from 129 reviews

This 30 Minute One Pan Chicken Orzo with Tomatoes is a quick and flavorful meal featuring seared chicken thighs nestled in a creamy orzo and tomato sauce. Combining Italian seasonings, garlic, and parmesan, this comforting dish is perfect for weeknight dinners with minimal cleanup.

Ingredients

Scale

Chicken and Seasoning

  • 4–5 boneless skin-on chicken thighs
  • Salt & black pepper (to taste)
  • 2½ tbsp ghee, butter or oil (divided)

Vegetables and Aromatics

  • 4–5 ripe roma tomatoes (halved)
  • 3 cloves garlic (minced)
  • ½ cup yellow onion (finely diced)

Main Ingredients

  • 1 cup dry orzo
  • 2½ cups chicken broth
  • 2 tsp Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • ½ cup heavy cream
  • ¼ cup freshly grated parmesan cheese

Garnish

  • Fresh basil (for garnish)

Instructions

  1. Season Chicken: Pat the chicken thighs dry with paper towels and generously season both sides with salt and black pepper to enhance flavor and ensure a crispy skin.
  2. Sear Chicken: Heat a large, deep skillet over medium-high heat and add 2 tablespoons of ghee. Place the chicken thighs skin-side down in the skillet and sear for 4–5 minutes until the skin turns deeply golden and crispy. Flip and sear on the other side for 2–3 minutes. Remove the chicken from the skillet and set aside.
  3. Cook Tomatoes: Reduce heat to medium and add the remaining ½ tablespoon of ghee to the same skillet. Add the halved roma tomatoes cut-side down. Cover the skillet and let the tomatoes simmer for 10–12 minutes until very soft and their skins loosen.
  4. Remove Tomato Skins: Uncover the skillet. Using tongs, gently pinch and peel the tomato skins off, discarding them. Then, use a spoon to smash the tomatoes gently in the skillet to create a rustic sauce base.
  5. Sauté Aromatics: Stir in the minced garlic and finely diced onion into the tomato sauce. Cook for 1–2 minutes until fragrant and translucent.
  6. Add Orzo Mixture: Stir in the dry orzo, chicken broth, heavy cream, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Bring this mixture to a gentle simmer.
  7. Return Chicken to Skillet: Nestle the seared chicken thighs skin-side up into the simmering orzo mixture. Cover the skillet and cook for 18–22 minutes, stirring the orzo once or twice during cooking, until the orzo is tender and the chicken reaches an internal temperature of 165°F.
  8. Finish and Serve: Remove the skillet from heat. Sprinkle freshly grated parmesan cheese over the dish and garnish with fresh basil leaves. Let the dish rest uncovered for 5 minutes before serving to allow flavors to meld.

Notes

  • For crispier chicken skin, do not cover the skillet during the initial sear.
  • If roma tomatoes are unavailable, plum tomatoes can be a good substitute.
  • You can substitute heavy cream with half-and-half for a lighter version.
  • Be sure to stir the orzo occasionally to prevent sticking to the pan.
  • Use a meat thermometer to ensure the chicken is fully cooked.

Keywords: chicken orzo, one pan meal, quick chicken dinner, tomato orzo, creamy orzo, seared chicken thighs, Italian chicken recipe

Find it online: https://leofoster.com/30-minute-one-pan-chicken-orzo-with-tomatoes-recipe/