One Pot Chicken and Orzo
Perfectly seasoned and cooked chicken thighs atop this creamy orzo with sun dried tomatoes come together to make this delicious One Pot Chicken and Orzo. All in one pot, easy, quick and prefect for a weeknight dinner!
Servings: 6
Calories: 467kcal
Ingredients
- 1 tablespoon olive oil
- 6 chicken thighs with skin and bone in
- 1 teaspoon seasoning salt or to taste
- 2 tablespoons unsalted butter
- 1 onion chopped
- 3 cloves garlic minced
- ¼ cup sun dried tomatoes chopped
- ¼ teaspoon red pepper flakes
- 1 cup orzo uncooked
- 1 cup heavy cream
- 2 cups chicken broth low sodium
- ¼ cup Parmesan cheese
- salt and pepper to taste
- ¼ cup basil chopped
Instructions
- Cook the chicken. Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with seasoning salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink inside, about 5 min per side, but each cooktop is different so you'll have to watch it.
- Transfer chicken to a plate. Remove the chicken from the skillet and set aside. Drain the leftover oil from the skillet but do not scrape the brown bits, leave those for the sauce.
- Cook the onion. Add 2 tablespoons of butter and melt over medium heat. Add the chopped onion, garlic, sun dried tomatoes, red pepper flakes and cook for about 5 minutes, just until the onion is soft and translucent. Make sure to scrape the bottom of the pan to loosen all the brown bits.
- Add the orzo and liquids. Add the orzo, heavy cream, chicken broth and Parmesan cheese to the skillet and stir everything together. Bring to a boil, taste for seasoning and adjust with salt and pepper as necessary.
- Add the orzo and liquids. Add the chicken back to the skillet, reduce heat to low, cover the skillet with a lid and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo. Make sure to stir every few minutes or so to ensure orzo doesn't stick to bottom of pan.
- Garnish and serve. Remove from heat and sprinkle with fresh basil.
Video
Notes
- Once adding the butter and onions, make sure to scrape the bottom of the pan to loosen all the brown bits full of amazing flavor. This is the key to getting a lot of great flavor into our orzo.
- Temp the chicken. It’s always a good idea to make sure that your chicken is fully cooked and has reached at least 165°F (75°C) before serving. I always use my easy to read digital cooking thermometer.
- Refrigerate leftovers in an airtight container in for 3 to 5 days.
- Transfer the chicken and orzo to an airtight container and freeze up to 3 months.
Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 26g | Protein: 30g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 599mg | Potassium: 638mg | Fiber: 2g | Sugar: 4g | Vitamin A: 877IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg