This incredible One-Pan Chicken Orzo Recipe is simple to make, uses staple ingredients, and is the perfect quick dinner for your family!
I love a good skillet meal, and if I can cook everything in one pot? I’m sold. This easy chicken and orzo skillet is full of incredible flavors and cooks in under an hour. This recipe also reheats beautifully, so it can be a great option for meal prep or on-the-go lunches to take to work or school.
Orzo is one of the best pasta shapes to use for skillet meals. It is rice-shaped but holds its texture well, even during a reheat. If you’re also a fan, make sure to try my Lemon Chicken Orzo Soup Recipe, my Gluten Free Orzo Salad, or my one pan Marry Me Chicken Orzo.
We like to serve this dish with the viral The Jennifer Aniston Salad or this Kale Caesar Salad.
More Reasons To Love This Chicken Orzo Skillet Recipe
- My whole family loves this recipe so much! Be prepared for people to be going back for seconds.
- We use simple staple ingredients in this dish. That means you probably have everything you need in your fridge and pantry already.
- Skillet Chicken Orzo is so easy to make that even beginners can cook it successfully.
If you pick up a big pack of chicken thighs, you’ll have enough to make our Air Fryer Chicken Thighs, Sticky Air Fryer Chicken Thighs, or this Asian Style Crock Pot Chicken.
Ingredients
You’ll need the following ingredients for this recipe. For full ingredients and amounts, beck out the printable recipe card below.
- Butter – I prefer salted butter in this recipe. If you only have unsalted, just add a little extra salt to the dish. We have also used vegan butter for dairy free.
- Garlic
- Boneless Skinless Chicken Thighs
- Gluten-Free Orzo
- Chicken Broth
- Parmesan Cheese – Shredded fresh parmesan, not grated, for the best results.
- Fresh Parsley
Substitutions and Variations
- Use vegan butter and omit the parmesan for dairy free.
- Bone broth works as a good substitute for traditional broth if that’s what you have.
- Bone in thighs also works, but will require extra cook time in order to cook through.
- You can use regular orzo pasta in this recipe if you are a fan of gluten.
- Mix in some baby spinach when you add the chicken broth for extra color and vegetables.
- 1/4 cup of white wine adds a great flavor to the final dish. Add it when you add the chicken stock.
Step by Step Instructions
Step 1: Dry the chicken with paper towels and season with salt and garlic powder.
Step 2: Melt the butter in a large skillet and brown the chicken on both sides.
Step 3: After the chicken is browned, remove from the skillet and add the orzo and garlic and let toast.
Step 4: Add the chicken broth along with the chicken thighs. Reduce the heat, cover, and let simmer over low heat until the orzo is cooked through.
Meal Prep and Storage
Prep Ahead: This recipe can be cooked in advance for meal prep, but will be best right after its done cooking.
To Store: Let cool on the counter until it is no longer steaming, then store in an airtight container in the fridge for 2-3 days.
To Reheat: Reheat in the microwave until it is hot. It can also be heated in a 250°F over or air fryer. I’d mix in a little extra broth when reheating so loosen things up a bit.
Recipe FAQs
This dish is so versatile! Serve it with Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic for a fun side dish. Another good option is a salad, like my Copycat Panera Fuji Apple Salad!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating & a review in the comments section! We love hearing from you!
One Pan Chicken Orzo
Ingredients
- 2 tablespoons butter divided use
- 1 pounds boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 4 teaspoon minced garlic
- 1 cup gluten-free orzo
- 3 cups of chicken broth
- parmesan cheese
- Fresh parsley – garnish
Instructions
- Pat chicken dry with a paper towel then season with salt and garlic powder.
- In a large cast iron or nonstick skillet, heat 1.5 T butter over medium heat. Add in chicken to the hot pan and cook on both sides until golden – about 4 minutes per side. Remove from the pan and set aside.
- Add the remaining ½ T butter to the skillet and add in the uncooked orzo and garlic. Toast garlic and orzo for 1-2 minutes, until it begins to toast and it’s fragrant.
- Pour stock into the skillet with orzo and add chicken back in. Bring stock to a boil, then reduce heat and cover.
- Cook for 12-15 minutes or until orzo is tender and cooked through.
- Top with parmesan cheese and serve with roasted veggies (broccoli is our favorite).
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