One-Pot Italian Chicken and Orzo
This One-Pot Italian Chicken and Orzo is a flavor-packed dish that’s easy to prepare and perfect for busy weeknights!
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Meat mallet or rolling pin
- Cutting board and knife
- Measuring cups and spoons
Ingredients
For the Chicken:
- 1 to 1.25 pounds boneless skinless chicken breasts pounded to an even thickness
- 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 cup red onion finely diced
- 1 teaspoon Italian seasoning or to taste (1.5 to 2 teaspoons recommended for more flavor)
- 3 to 4 cloves garlic finely minced
- 1 cup cherry tomatoes halved
- 1 tablespoon all-purpose flour
- 3 cups chicken broth (reduced sodium recommended; 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
Instructions
Step-by-Step Instructions:
- Start by pounding the chicken breasts to an even thickness if using whole breasts. This ensures they cook evenly and quickly. Cut into bite-sized pieces or thin slices if desired.
- In a bowl, season the chicken pieces with Kosher salt and freshly ground black pepper. Make sure every piece is well coated for maximum flavor.
- In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted, add the diced red onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
- Add the seasoned chicken pieces to the skillet, cooking until browned on all sides, about 5-7 minutes. The chicken does not need to be fully cooked at this stage as it will finish cooking later.
- Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
- Sprinkle the all-purpose flour over the mixture, stirring to combine. This step helps to thicken the broth later on.
- Slowly pour in the chicken broth while stirring to combine. Bring the mixture to a gentle boil.
- Add the uncooked orzo pasta to the pot, stirring to ensure it’s evenly distributed. Cover and reduce the heat to a simmer. Cook for about 10-12 minutes or until the orzo is tender and the chicken is cooked through.
- Once cooked, remove the pot from the heat. Stir in the fresh basil and sprinkle with shredded Parmesan cheese. Serve immediately, garnished with additional basil and cheese if desired.
Notes
- This dish can be stored in the refrigerator for up to 4 days in an airtight container.
- To prevent the orzo from drying out when reheating, add a splash of chicken broth.
- This recipe also freezes well; store in a freezer-safe container for up to 3 months.