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Homemade One-Pot Italian Chicken and Orzo photo

One-Pot Italian Chicken and Orzo

A comforting one-pot meal of seared chicken, tender orzo, tomatoes, and fresh basil finished with Parmesan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • large high-sided skillet or Dutch oven
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden Spoon
  • Tongs or spatula
  • digital instant-read thermometer

Ingredients
  

  • 1 to 1.25 pounds boneless skinless chicken breasts pounded to even thickness or use cutlets/thin-sliced or bite-sized pieces
  • 1 teaspoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil or as needed
  • 1/3 cup red onion finely diced (white, yellow onion, or shallot may be substituted)
  • 1 teaspoon Italian seasoning or to taste (author uses closer to 2 teaspoons)
  • 3 to 4 cloves garlic finely minced
  • 1 1/2 cups cherry tomatoes halved (grape tomatoes or drained diced sun-dried tomatoes may be substituted)
  • 1 tablespoon all-purpose flour
  • 3 cups chicken broth (reduced sodium preferred; vegetable broth may be substituted)
  • 1 cup orzo pasta dry, uncooked
  • 1/2 cup fresh basil thinly sliced, or as desired for garnish
  • 1/2 cup shredded Parmesan cheese or as desired for garnish

Instructions
 

  • Pat chicken dry and season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
  • Heat a large high-sided skillet or Dutch oven over medium-high heat; add 2 tablespoons butter and 1 tablespoon olive oil and warm until butter begins to melt.
  • Add the chicken and sear undisturbed 5–7 minutes on the first side, flip, and cook another 5–7 minutes until an instant-read thermometer reads 165°F; transfer chicken to a plate and set aside.
  • If needed, add a little more oil to the pan, then add 1/3 cup finely diced red onion and cook about 3 minutes until softened, stirring frequently.
  • Add 1 teaspoon Italian seasoning, 3–4 minced garlic cloves, and 1½ cups halved cherry tomatoes; cook about 1 minute until fragrant, stirring constantly.
  • Sprinkle 1 tablespoon all-purpose flour evenly over the vegetables and cook about 1 minute until the flour is lightly browned.
  • Slowly pour in 3 cups chicken broth, stirring and scraping the browned bits from the pan with a wooden spoon.
  • Add 1 cup dry orzo, bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer; cover and cook about 7–10 minutes until most liquid is absorbed and orzo is tender, stirring occasionally.
  • Fluff the orzo, return the cooked chicken to the pan, then stir in 1/2 cup thinly sliced fresh basil and 1/2 cup shredded Parmesan; taste and adjust seasoning as needed.
  • Serve immediately while hot.

Notes

  • Let chicken sear without moving it for a good crust.
  • Cook the flour briefly to avoid a raw flour taste.
  • Use reduced-sodium broth if you prefer less salt.
  • If orzo is undercooked after 10 minutes, cook a few minutes longer.
  • Add lemon juice or red pepper flakes to taste if desired.