Name: 30 Minute One Pan Chicken Orzo with Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4-5 boneless skin-on chicken thighs; Salt & black pepper (to taste); 2½ tbsp ghee, butter or oil (divided); 4-5 ripe roma tomatoes (halved); 3 cloves garlic (minced); ½ cup yellow onion (finely diced); 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; Fresh basil (for garnish)

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Introduction

This 30 Minute One Pan Chicken Orzo with Tomatoes is a comforting and flavorful meal perfect for busy weeknights. Tender chicken thighs simmer with juicy tomatoes, creamy orzo, and fragrant herbs all in one skillet. It’s easy to make and sure to become a family favorite.

A black cast iron skillet filled with a creamy risotto-like dish with three golden brown chicken thighs placed evenly in the pan. The bottom layer is a creamy sauce mixed with small pieces of tomatoes and herbs, covering the rice that is soft and plump with a slightly glossy texture. The chicken thighs have a smooth, cooked surface with a light sprinkling of grated cheese melted on top and fresh green basil leaves scattered over the entire dish. A wooden spoon is partially submerged on the left side of the skillet. The skillet sits on a white marbled surface with a light cloth napkin and a few basil leaves partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ tbsp ghee, butter, or oil
4-5 boneless skin-on chicken thighs
Salt & black pepper (to taste)
4-5 ripe roma tomatoes, halved
3 cloves garlic, minced
½ cup yellow onion, finely diced
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
Fresh basil (for garnish)

Instructions

Step 1: Pat chicken thighs dry and season generously with salt and pepper.
Step 2: Heat a large, deep skillet over medium-high heat and add 2 tablespoons of ghee. Place chicken thighs skin-side down and sear for 4–5 minutes until skin is deeply golden. Flip and cook 2–3 minutes more. Remove chicken and set aside.
Step 3: Reduce heat to medium and add remaining ½ tablespoon ghee to the skillet. Arrange tomato halves cut-side down. Cover and simmer for 10–12 minutes until tomatoes are very soft and skins loosen.
Step 4: Uncover and remove tomato skins by gently pinching with tongs; discard skins. Smash tomatoes gently with a spoon to create a rustic sauce.
Step 5: Stir in minced garlic and diced onion. Cook for 1–2 minutes until fragrant.
Step 6: Add orzo, chicken broth, heavy cream, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Bring to a gentle simmer.
Step 7: Nestle the chicken thighs back into the skillet skin-side up. Cover and cook for 18–22 minutes, stirring the orzo once or twice, until orzo is tender and chicken reaches an internal temperature of 165°F.
Step 8: Remove from heat and sprinkle with parmesan cheese and fresh basil. Let rest uncovered for 5 minutes before serving.

Tips & Variations

For extra flavor, marinate the chicken with garlic and herbs before cooking.
Swap heavy cream for coconut milk for a dairy-free alternative.
Add spinach or kale in the last 5 minutes of cooking for extra greens.
If you prefer crispy skin, broil the chicken thighs skin-side up for 2-3 minutes after resting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

Two white bowls with dark green rims hold a creamy orzo pasta dish, each with two golden-brown cooked chicken thighs placed on top of a thick layer of orzo mixed with small pieces of tomato. The orzo is light yellow with a smooth, creamy texture and is sprinkled lightly with grated cheese. Bright green fresh basil leaves are scattered across the top, adding a pop of fresh color. The bowls sit on a white marbled surface with a beige cloth napkin and cutlery in the foreground, a wooden cutting board with a knife and tomato in the background, and fresh basil leaves to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more flavorful when cooked in this dish. If using breasts, check doneness carefully to avoid drying out.

Is it necessary to remove the tomato skins?

Removing the skins creates a smoother sauce and better texture, but it’s optional. If you don’t mind a rustic texture, you can leave them on.