One-Pot Chicken and Orzo in Tomato Basil Sauce

by

One-Pot Chicken and Orzo in Tomato Basil Sauce

Juicy, golden-crisp chicken thighs nestled over creamy, tomato-slicked orzo — all made in one skillet and baked to perfection. This comforting, Mediterranean-inspired dinner is rich with flavor from garlic, basil, and Pecorino Romano cheese. It’s easy enough for a weeknight and impressive enough for guests!

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt, divided
  • ½ tablespoon extra virgin olive oil
  • ½ cup diced onion (yellow, red, shallot, or even leek works well)
  • 1 cup uncooked orzo
  • 2–3 cloves garlic, minced
  • ½ cup tomato paste (about ¾ of a 7 oz jar)
  • 3 cups chicken broth (plus extra as needed)
  • 2–4 tablespoons grated Pecorino Romano or Parmesan cheese (optional)
  • ¼ cup fresh basil, chiffonade

Equipment

  • Large oven-safe skillet

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken thighs with ¾ teaspoon of salt. Let them come to room temperature while you prep the other ingredients. For extra crispy skin, salt the chicken the night before and refrigerate uncovered.
  3. Heat the olive oil in a large oven-safe skillet over medium-low heat. Place the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 12–15 minutes. Remove the chicken and set aside.
  4. In the same skillet, add the diced onion and remaining ¼ teaspoon salt. Sauté for 4–5 minutes until soft and fragrant.
  5. Add the orzo and toast it for 4–5 minutes, stirring occasionally, until some pieces are golden and you smell a nutty aroma.
  6. Stir in the minced garlic and cook for 30 seconds. Add the tomato paste and cook for another 2–3 minutes until it darkens and begins to caramelize.
  7. Pour in the chicken broth and bring to a boil. Nestle the chicken thighs into the orzo mixture, flesh side down — ensure the crispy skin stays above the liquid so it remains crisp.
  8. Transfer the skillet to the oven and bake uncovered for 20–25 minutes, or until the orzo is tender and the chicken is fully cooked. If the orzo absorbs liquid too quickly, stir in additional broth ⅓ cup at a time as needed.
  9. Remove from oven and top with grated cheese and fresh basil. Serve directly from the skillet for a rustic, hearty presentation.

Recipe Notes

  • Use any onion variety you have on hand — yellow is classic, but red onion, sweet Vidalia, or shallots also add great flavor.
  • For extra depth, add a pinch of crushed red pepper flakes with the garlic.
  • Leftovers reheat well — add a splash of broth to loosen the orzo before reheating.

Nutrition (Per Serving: 1 thigh + ¾ cup orzo)

  • Calories: 425 kcal
  • Carbohydrates: 41.5 g
  • Protein: 23.5 g
  • Fat: 18 g
  • Saturated Fat: 4.5 g
  • Cholesterol: 92 mg
  • Sodium: 724 mg
  • Fiber: 3 g
  • Sugar: 7 g

 

Leave a Comment