One Pot Chicken and Orzo

One Pot Chicken and Orzo features perfectly seasoned and cooked chicken thighs on creamy orzo with sun-dried tomatoes. One-pot, quick, and perfect for weeknight dinners!  

– 1 tablespoon olive oil – 6 chicken thighs  – 1 teaspoon seasoning salt  – 2 tablespoons unsalted butter – 1 onion  – 3 cloves garlic  – ¼ cup sun dried tomatoes  – ¼ teaspoon red pepper flake – 1 cup orzo  – 1 cup heavy cream – 2 cups chicken broth  – ¼ cup Parmesan cheese – salt and pepper – ¼ cup basil



Heat olive oil in a large skillet on medium-high. Season both sides of chicken thighs with salt.  

Green Blob


Each hob is different, so watch the chicken thighs as they fry for 5 minutes on each side until no longer pink.   

Green Blob


Remove chicken from skillet and set aside. Remove the skillet's oil but leave the brown bits for the sauce.  

Green Blob


Melt 2 tablespoons butter on medium. Add the chopped onion, garlic, sun-dried tomatoes, and red pepper flakes and cook for 5 minutes until soft and translucent.  

Green Blob


To get rid of all the brown bits, be sure to scrape the bottom of the pan. Pour in the liquids and orzo.   

Green Blob


Stir together the orzo, heavy cream, chicken broth, and Parmesan cheese in the skillet.   

Green Blob


After bringing to a boil, check for seasoning and add more salt or pepper if needed. Pour in the liquids and orzo.  

Green Blob


Add the chicken back to the skillet, reduce heat to low, cover with a lid, and simmer for 15 minutes until the orzo is cooked and most of the sauce is absorbed.   

Green Blob


For the orzo to avoid sticking to the bottom of the pan, it is imperative that you stir it approximately every few minutes.

Green Blob


Add garnishes, then serve. After taking the dish off the heat, sprinkle it with fresh basil.  

Green Blob


Antipasto Salad 

Also See