Chicken Orzo
Lookingfor chicken dinner that feels comforting, looks impressive, and doesn’t leaveyou with a sink full of dishes? This one-pot chicken orzo checks every box.
Equipment
- Large Deep Skillet or Cast Iron with a Lid
- Knife
- Cutting Board
- Paper Towels
- Spoon or Spatula
- Thermometer (optional)
Ingredients
- Bone-In Skin-On Chicken Thighs(about 2 lbs)4 pcs
- Uncooked Orzo Pasta1 cup
- Low-Sodium Chicken Broth(hot)3 cups
- Onion(finely chopped)1 pc
- Carrots(diced)2 pcs
- Celery Ribs(diced)2 pcs
- Broccoli Florets(cut into bite-size pieces)1 cup
- Garlic(minced)2 cloves
- Olive Oil1 tbsp
- Salt1 tsp
- Black Pepper½ tsp
- Lemon Juice(optional)2 tbsp
- Fresh Dill(finely chopped for garnish, optional)1 tbsp
Instructions
- Pat the chicken dry with paper towels, then season both sides with salt and black pepper.
- Heat olive oil in a large deep skillet over medium heat. Place the chicken skin-side down and sear for 6-8 minutes without moving, until the skin is deeply golden and releases easily from the skillet. Flip and cook 4-5 minutes more, then transfer to a plate and set aside.
- In the same skillet, add the chopped onion, carrots, and celery. Cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds until fragrant.
- Add the orzo to the skillet and stir to coat it in the fat. Cook for 2-3 minutes, stirring often, until the orzo smells lightly nutty and the edges begin to turn translucent.
- Pour in the hot chicken broth and stir to combine. Return the chicken thighs to the skillet skin-side up, nestling them into the orzo. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 10-13 minutes.
- Tuck the broccoli florets around the chicken. Cover and continue simmering for 5-7 minutes more, until the orzo is tender, the liquid is fully absorbed, and the chicken thighs reads 175°F at the thickest part. Stir once or twice near the end only if the orzo looks like it's catching.
- Remove from heat, stir in the lemon juice and scatter the fresh dill over the top, if using.
Notes
Going with boneless thighs or chicken breasts? Reduce the searing time and start checking the internal temperature a bit earlier. Don’t rush the sear. The chicken skin releases naturally from the skillet when it's ready. If it's sticking, it usually needs more time. Use hot broth or stock. Always add it hot so the cooking temperature doesn’t drop too much. If you’re using bouillon cubes or broth powder, dissolve them in hot water first – about 1 tsp per 1 cup (250 ml). Liquid broth or stock just needs a quick microwaving. Add delicate vegetables later. Broccoli and similar vegetables are best added near the end so they stay bright and don’t overcook. Want it creamier? Stir in about ¼ cup heavy cream in the last 2-3 minutes of cooking. Check the chicken doneness. For the juiciest chicken thighs, cook them to about 175°F (80°C) in the thickest part rather than stopping at the minimum 165°F (74°C). If using chicken breast, aim for 165°F (74°C) so it stays tender and doesn’t dry out. If the orzo thickens too much. Orzo keeps absorbing liquid as it cooks and even as it rests. If the skillet starts looking dry before the pasta is tender, add a small splash of hot broth or water.Nutrition Information
Serving Size: 555 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 617 kcal | 31% |
| Protein | 42.7 g | 85% |
| Fat | 24.5 g | 38% |
| Saturated | 6 g | 30% |
| Unsaturated | 18.4 g | 46% |
| Trans | 0.1 g | |
| Carbohydrate | 57 g | 19% |
| Dietary Fiber | 4.6 g | 18% |
| Sugars | 5.6 g | 6% |
| Sodium | 1021 mg | 44% |
| Cholesterol | 163 mg | 54% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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