I’ll never forget the first time I made chicken and orzo – it was one of those “what do I have in the pantry?” nights that turned into a family favorite. My youngest was begging for pasta, my husband wanted something hearty, and I needed dinner on the table fast. That’s when I discovered the magic of this simple chicken and orzo recipe. The way the orzo soaks up all those delicious pan juices from the chicken? Absolute perfection. With just a handful of ingredients and one skillet, you get this beautiful Mediterranean-inspired meal that tastes like it took hours to make. My secret? A good sear on the chicken and letting the orzo cook right in that flavorful broth. Now it’s our go-to when life gets crazy but we still want something special.

Why You’ll Love These Chicken and Orzo Recipes

This chicken and orzo recipe is my weeknight superhero – and once you try it, I know you’ll feel the same way. Here’s why it’s always on rotation in my kitchen:

• One-pan wonder: Less dishes means more time to actually enjoy your meal (and let’s be honest, less clean-up is always a win)
• Ready in 30 minutes: Faster than takeout, but tastes like you spent all day cooking
• Packed with flavor: The orzo soaks up every bit of that garlicky, herby chicken goodness
• Endlessly adaptable: Toss in whatever veggies you have hanging around – I’ve made it with everything from zucchini to kale

The best part? Even my picky eaters go back for seconds. That’s what I call a dinner win!

Ingredients for Chicken and Orzo Recipes

Here’s everything you’ll need for my go-to chicken and orzo recipe – I promise it’s all simple stuff you probably already have:

• 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
• 1 cup uncooked orzo pasta (that rice-shaped pasta that cooks up so creamy)
• 2 tbsp good olive oil (the nice stuff makes a difference here)
• 1 small yellow onion, diced small (about 1/2 cup)
• 2 garlic cloves, minced (or 1/2 tsp garlic powder if you’re in a pinch)
• 2 cups low-sodium chicken broth (trust me, regular makes it too salty)
• 1 tsp dried oregano (or 1 tbsp fresh if you’ve got it)
• 1 tsp dried thyme (same deal – fresh is great if available)
• Salt and pepper to taste (I’m generous with both)
• 1/4 cup Parmesan (the real stuff, please!)
• Handful of fresh parsley for that bright finish

Ingredient Notes & Substitutions

No chicken breasts? Thighs work beautifully and add richer flavor. Out of orzo? Small pasta like ditalini can sub in a pinch (though cooking time may vary). Want more veggies? Toss in spinach at the end or sauté mushrooms with the onions. Dairy-free? Skip the Parmesan – the dish still tastes amazing. The broth is key though – don’t substitute water or you’ll lose all that depth of flavor!

Essential Equipment

Here’s all you’ll need to make this chicken and orzo recipe shine:

• Large skillet (10-12 inches with a lid – trust me, you’ll need it!)
• Wooden spoon for stirring (metal will scratch your pan)
• Measuring cups (for perfect orzo-to-broth ratio)
• Sharp knife (makes dicing chicken a breeze)

That’s it – no fancy gadgets required! Just good basics for a delicious meal.

Step-by-Step Chicken and Orzo Recipes

Alright, let’s make some magic happen! This chicken and orzo recipe comes together in stages, but each step is simple and builds incredible flavor. Follow along and you’ll have a restaurant-worthy meal in no time.

Cooking the Chicken

First things first – get that chicken beautifully browned. Heat your olive oil in the skillet over medium-high heat until it shimmers. Add your diced chicken in a single layer (no crowding, or it’ll steam instead of brown!). Let it cook untouched for 2-3 minutes until you get that golden crust on one side, then flip and cook another 2 minutes. The chicken won’t be fully cooked yet – that’s okay! We’re building flavor here. Remove it to a plate and don’t you dare wash that pan – all those browned bits are flavor gold!

Preparing the Orzo Base

In that same glorious pan, turn the heat down to medium. Toss in your diced onions and cook until they’re soft and translucent, about 3 minutes. Add the garlic and stir for just 30 seconds until fragrant (any longer and it might burn). Now the fun part – stir in the dry orzo and let it toast for about a minute, coating each little piece in the flavorful oils. You’ll smell this amazing nutty aroma when it’s ready. Pour in a splash of broth to deglaze, scraping up all those delicious browned bits from the chicken.

Combining and Simmering

Time to bring it all together! Add the remaining broth, herbs, salt, and pepper, then nestle the chicken back into the pan. Bring to a gentle bubble, then cover tightly and reduce heat to low. Let it simmer for 10 minutes (no peeking!) – this lets the orzo absorb the liquid evenly. After 10 minutes, check – the orzo should be tender but still slightly firm (al dente). If it’s too firm, give it another 2 minutes. Off heat, stir in Parmesan and let it sit covered for 5 minutes – this is when the magic happens and everything comes together perfectly!

Pro Tips for Perfect Chicken and Orzo Recipes

After making this chicken and orzo recipe more times than I can count, I’ve picked up some tricks that make it foolproof every time:

• Rest your chicken 5 minutes before dicing – it stays juicier when cooked
• Give the orzo an occasional gentle stir during simmering to prevent sticking (especially important if your stove runs hot)
• Use the right size skillet – too small and the orzo won’t cook evenly, too big and liquid evaporates too fast
• Let it sit covered off heat for 5 minutes after cooking – this allows the orzo to absorb any remaining liquid perfectly

Bonus tip from my mom: A squeeze of lemon at the end brightens all the flavors beautifully!

Serving Suggestions

Oh, let me tell you how we love to serve this chicken and orzo! I always put out crusty bread – perfect for sopping up every last bit of that delicious broth. A simple green salad with lemon vinaigrette on the side makes it feel like a complete meal. For garnish, I go wild with extra Parmesan (because is there really such a thing as too much cheese?) and a generous sprinkle of fresh parsley. Sometimes I’ll add red pepper flakes for those who like a little heat, or lemon wedges for squeezing over the top. It’s amazing how these little touches can make a weeknight dinner feel extra special!

Storage and Reheating

Leftovers? No problem! This chicken and orzo keeps beautifully in an airtight container for up to 3 days in the fridge. When reheating, I always add a splash of broth or water to loosen things up – the orzo tends to soak up liquid as it sits. Microwave works fine, but I prefer reheating gently on the stovetop over low heat while stirring occasionally. Pro tip: The flavors actually get better the next day as everything mingles together!

Nutritional Information

Now, I’m no dietitian, but here’s roughly what you’re looking at nutrition-wise per serving of this chicken and orzo recipe (and let’s be real – we all know the real measure is how delicious it is!): about 380 calories, 30g protein to keep you full, and 35g carbs for energy. It’s got 12g of healthy fats from that good olive oil and Parmesan. I use low-sodium broth to keep it heart-friendly, but remember – these are just estimates based on my exact ingredients. Your mileage may vary depending on brands or if you go wild with extra cheese (no judgment here!).

FAQs About Chicken and Orzo Recipes

Can I use rice instead of orzo? Absolutely! While orzo gives that perfect pasta texture, you can substitute an equal amount of long-grain white rice. Just note that cooking time will increase to about 18-20 minutes. Brown rice works too but needs even longer – I’d parboil it first.

Does chicken and orzo freeze well? Honestly? It’s best fresh. The orzo can get mushy when frozen and reheated. If you must freeze it, undercook the orzo slightly and expect to add extra broth when reheating. Personally, I’d just make a fresh batch – it’s so quick!

How can I make it creamier? Two tricks: Stir in a tablespoon of butter at the end for richness, or replace 1/2 cup broth with heavy cream. Some readers swear by stirring in a beaten egg yolk right before serving (my Greek friend’s secret!).

Why did my orzo stick together? Probably stirred too much! Orzo needs gentle, occasional stirring during cooking. If it sticks, add a splash more hot broth and gently separate with a fork.

Share Your Experience

I’d love to see your chicken and orzo creations! Tag me in your photos so I can cheer you on – there’s nothing better than seeing how other home cooks put their own spin on this recipe. Did you add extra veggies? Swap the herbs? Found the perfect wine pairing? Show me your delicious dinner wins!

Irresistible 30-Minute Chicken Orzo Recipe You’ll Devour

---

• Author: Christina R. Jones
• Total Time: 30 mins
• Yield: 4 servings 1x
• Diet: Low Fat

Print Recipe

Pin Recipe

Description

A simple and flavorful chicken and orzo recipe that’s perfect for a quick weeknight dinner. Tender chicken pairs with orzo pasta in a savory broth for a hearty meal.

---

Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken fillets, diced
• 1 cup orzo pasta
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

---

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
3. In the same skillet, sauté onion and garlic until soft, about 3 minutes.
4. Stir in orzo and cook for 1 minute.
5. Pour in chicken broth, oregano, thyme, salt, and pepper. Bring to a simmer.
6. Return chicken to the skillet, cover, and cook for 10-12 minutes until orzo is tender.
7. Sprinkle with Parmesan cheese and fresh parsley before serving.

Notes

• Use low-sodium broth if watching salt intake.
• Substitute chicken thighs for a richer flavor.
• Add vegetables like spinach or cherry tomatoes for extra nutrition.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 2g
• Sodium: 420mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 75mg

Keywords: chicken, orzo, easy dinner, pasta, quick meal