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

Ingredient

Direction

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

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1

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

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2

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

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3

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.  

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4

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

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5

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

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6

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

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7

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.   

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8

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

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9

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

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10

Antipasto Salad 

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