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- 1 lb boneless, skinless chicken thighs, diced - 1 cup orzo pasta - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 2 cups chicken broth - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - ½ cup feta cheese, crumbled (optional) These ingredients make a delightful one-pan meal. Each item plays a key role. The chicken provides the protein, while orzo adds heartiness. Olive oil brings richness, and vegetables add flavor and color. If you can’t find orzo, use another small pasta like couscous or ditalini. For chicken, try turkey or even firm tofu for a meatless option. If you’re out of chicken broth, vegetable broth works well. You can swap fresh cherry tomatoes for canned diced tomatoes if needed. Garnish with fresh parsley for a pop of color. Feta cheese adds creaminess and tang. You can also use grated parmesan for a different taste. A sprinkle of red pepper flakes will add heat for those who enjoy a spicy kick. {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of diced chicken thighs. Season the chicken with salt, pepper, dried oregano, and paprika. Cook the chicken for about 6 to 8 minutes. It should be browned and cooked through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add 1 medium diced onion and 2 minced garlic cloves. Sauté them for about 2 to 3 minutes. You want the onion to become soft and translucent. Next, add 1 diced red bell pepper. Cook this for another 3 minutes. The peppers should be bright and tender. Now it’s time to add the main ingredient: 1 cup of orzo pasta. Stir it in well among the veggies. Then pour in 2 cups of chicken broth. Bring this mixture to a gentle boil. Reduce the heat to low and cover the skillet. Let it simmer for about 10 minutes. Stir occasionally to prevent the orzo from sticking. After 10 minutes, add in 1 cup of halved cherry tomatoes and the cooked chicken. Cook for an additional 5 minutes. The orzo should be tender and have absorbed most of the broth. Remove the skillet from heat. Fluff the orzo with a fork and taste for seasoning. Serve warm, garnished with chopped fresh parsley and crumbled feta cheese if you like. To cook chicken just right, start with good heat. Use a large skillet and set it to medium. This helps the chicken brown nicely. I like using boneless, skinless chicken thighs. They stay juicy and tender. Dice them into small pieces to cook evenly. Season them with salt, pepper, dried oregano, and paprika. This adds great flavor. Sauté the chicken for about 6-8 minutes. When it turns golden brown, it’s ready to come off the heat. Cooking orzo is simple, but timing is key. First, add it to the skillet with the veggies. Stir it well so it mixes in. Pour in the chicken broth next. This broth gives the orzo a rich taste. Bring the mix to a gentle boil. Then, reduce the heat and cover the skillet. Let it simmer for about 10 minutes. Stir occasionally to stop it from sticking. When the orzo is tender and most of the liquid is gone, it’s done. To boost the flavor, consider adding fresh herbs like parsley. Chopped parsley adds a fresh taste and bright color. For a creamy touch, crumbled feta cheese works well. It adds a salty kick. You can also try adding a squeeze of lemon juice for brightness. If you love heat, a pinch of red pepper flakes can spice things up. Taste your dish before serving to adjust the seasoning. Make it just right for your palate! Pro Tips Choose the Right Chicken: Opt for boneless, skinless chicken thighs for a juicier and more flavorful dish compared to chicken breasts. Add More Veggies: Feel free to toss in other vegetables like zucchini or spinach for added nutrition and color. Perfect Orzo Cooking: Stir the orzo occasionally while it simmers to prevent it from sticking to the bottom of the skillet. Enhance Flavor: For a deeper taste, consider adding a splash of white wine after sautéing the onions and garlic before adding the orzo. {{image_2}} You can easily make a vegetarian version of skillet chicken orzo. Instead of chicken, use 1 can of chickpeas or 1 block of firm tofu. Drain and rinse the chickpeas or press the tofu to remove excess water. Dice the tofu into small pieces. Cook the chickpeas or tofu in the pan until golden brown. Follow the same steps for the rest of the recipe. This swap keeps the dish hearty and satisfying. If you want a different protein, you can try shrimp or sausage. For shrimp, use about 1 pound, peeled and deveined. Add the shrimp after cooking the vegetables. Cook until they turn pink, then remove them before adding the orzo. For sausage, use 1 pound of your favorite type. Slice it and cook it with the chicken for extra flavor. These options give you new tastes while keeping the meal quick. To change the flavor, consider adding different herbs or spices. Try thyme or basil for a fresh twist. You can also add a splash of lemon juice for brightness. If you like spice, add red pepper flakes or a pinch of cayenne. For a creamy touch, stir in some cream or more feta cheese. These small changes can make a big difference in taste and keep the dish exciting. You can store leftover skillet chicken orzo in the fridge. Place it in an airtight container. This keeps your meal fresh for up to three days. When you’re ready to eat, check for any odd smells or changes in color. To freeze, let the dish cool completely. Then, transfer it to a freezer-safe bag or container. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. Label the bag with the date, so you know when to use it. When you're ready to reheat, you have a few options. You can use the microwave or the stovetop. For the microwave, place a portion in a bowl. Heat it for one to two minutes, stirring halfway through. If using the stovetop, add a splash of chicken broth to a pan and heat over low. Stir often until warmed through. Make sure it’s hot all the way to the center before serving. Yes, you can use different types of pasta. While orzo gives a nice texture, you can try small shapes like ditalini or even couscous. Just keep in mind that cooking times may change. Always check the package for the best instructions. You can make this dish ahead of time easily. Prepare the chicken and veggies as stated. Cook the orzo but stop before it's fully tender. Store everything in the fridge. When ready to serve, heat it up and add a splash of broth to finish cooking the orzo. Skillet chicken orzo goes well with many sides. A fresh salad adds crunch and color. Garlic bread is also a great choice for dipping. You might even like some roasted veggies on the side for extra flavor. No, this recipe is not gluten-free due to orzo. Orzo is a type of pasta made from wheat. If you need a gluten-free option, use gluten-free pasta or rice instead. Just adjust the cooking time as needed. This blog post covered how to make a tasty skillet chicken orzo dish. We discussed key ingredients, substitutions, and optional garnishes. You learned step-by-step cooking methods for chicken and veggies. I shared tips for cooking techniques, perfect orzo, and flavor boosts. We explored variations for different diets and provided storage tips for leftovers. Remember, cooking is fun! Feel free to experiment with ingredients and flavors. Keep this guide handy for a delicious meal anytime. Happy cooking!

Savory Skillet Chicken Orzo

A delicious one-pan dish featuring chicken thighs and orzo pasta cooked with vegetables and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 0.5 cup feta cheese, crumbled (optional)

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the diced chicken thighs and season with salt, pepper, oregano, and paprika. Sauté until chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add diced onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
  • Add the diced red bell pepper and cook for an additional 3 minutes.
  • Stir in the orzo pasta, ensuring it is well distributed among the vegetables.
  • Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover the skillet, and simmer for about 10 minutes, stirring occasionally to prevent sticking.
  • Add the cherry tomatoes and the cooked chicken back into the skillet. Cook for an additional 5 minutes, or until the orzo is tender and has absorbed most of the liquid.
  • Remove from heat, fluff with a fork, and taste for any additional seasoning.
  • Serve warm, garnished with chopped parsley and crumbled feta cheese if desired.

Notes

Feta cheese is optional but adds a nice flavor.
Keyword chicken, one-pan meal, orzo, skillet