One Pan Chicken Orzo
This comforting one-pan dish combines tender chicken, savory orzo, and vibrant veggies, making it a cherished family favorite perfect for any gathering.
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken thighs You can substitute with chicken breasts if preferred.
- 1 cup Orzo pasta For a gluten-free option, swap for quinoa.
- 4 cups Vegetable broth Opt for low-sodium broth for a lighter option.
- 2 tablespoons Olive oil Can also use butter for richer flavor.
- 4 cloves Garlic, minced Fresh is best, but jarred or powdered can work.
- 1 small Onion, diced Shallots are a lovely substitute.
- 1 cup Bell peppers, sliced Swap for zucchini or green beans for variety.
- 2 cups Spinach Fresh or frozen will work.
- 1 teaspoon Dried oregano Can mix in fresh herbs instead.
- 1 teaspoon Dried thyme Essential for flavor.
- to taste Salt and pepper Adjust to your liking.
Instructions
Preparation
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the diced onions and sauté until soft and translucent, about 3–4 minutes.
- Add in the minced garlic and cook for another minute, stirring continuously.
- Sprinkle with salt, pepper, oregano, and thyme, letting the spices bloom.
- Nestle the chicken thighs into the pan, browning them on both sides (about 5 minutes per side).
- Pour in 4 cups of vegetable broth followed by the orzo. Stir gently to ensure the pasta is submerged.
- Bring to a gentle boil, then reduce heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until orzo is al dente.
- Fold in sliced bell peppers and spinach, cooking for an additional 2–3 minutes until just wilted.
- Taste and adjust seasoning as necessary, then serve warm with a drizzle of olive oil.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze in portions for later use. Pro tips: Sear the chicken well, don’t rush the sauté, and use a large enough pan.