Description
This creamy one-pan chicken orzo recipe combines golden-seared chicken thighs with tender orzo pasta, fresh tomatoes, and a rich parmesan cream sauce. Easy to prepare in just about 30 minutes, this skillet meal offers minimal cleanup and maximum flavor with a rustic tomato base and fragrant Italian herbs.
Ingredients
Chicken and Seasoning
- 2½ tbsp Ghee, butter or oil
- 4-5 boneless skin-on chicken thighs
- Salt & black pepper (to taste)
Vegetables and Aromatics
- 4-5 ripe roma tomatoes (halved)
- 3 cloves garlic (minced)
- ½ cup yellow onion (finely diced)
Pasta and Broth
- 1 cup dry orzo
- 2½ cups chicken broth
- 2 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
Finishing Ingredients
- ½ cup heavy cream
- ¼ cup freshly grated parmesan cheese
- Fresh basil (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides for enhanced flavor and better searing.
- Sear Chicken Thighs: Heat a large, deep skillet over medium-high heat and add 2 tablespoons of ghee. Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is deeply golden and crispy. Flip and sear the other side for 2–3 minutes. Remove the chicken from the skillet and set aside.
- Cook the Tomatoes: Reduce heat to medium and add the remaining ½ tablespoon of ghee to the skillet. Place the halved tomatoes cut-side down in the skillet. Cover and simmer for 10–12 minutes until the tomatoes are very soft and the skins start to loosen.
- Prep Rustic Tomato Sauce: Uncover the skillet and use tongs to gently pinch and remove the tomato skins, discarding them. Use a spoon to gently smash the softened tomatoes to create a rustic, chunky tomato sauce base.
- Sauté Garlic and Onion: Add the minced garlic and finely diced onion to the tomato sauce and cook for 1–2 minutes until fragrant, stirring to combine evenly.
- Add Orzo and Liquids: Stir in the dry orzo, chicken broth, heavy cream, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Bring everything to a gentle simmer to prepare for cooking the orzo.
- Cook Chicken and Orzo Together: Nestle the seared chicken thighs back into the skillet, skin-side up, placing them evenly over the orzo mixture. Cover the skillet and cook for 18–22 minutes, stirring the orzo once or twice gently, until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the skillet from heat and sprinkle freshly grated parmesan cheese over the top along with fresh basil leaves for garnish. Let the dish rest uncovered for 5 minutes before serving to allow the sauce to thicken and meld flavors.
Notes
- Boneless, skin-on chicken thighs provide the best texture and flavor; however, boneless skinless thighs or chicken breasts can be used with a slightly shorter cook time.
- The sauce may appear a bit loose immediately after cooking but will thicken as it rests.
- Using freshly grated parmesan cheese rather than pre-shredded enhances the sauce’s creaminess and texture.
