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Easy One-Pan Chicken Orzo Dinner

A quick and easy weeknight meal that delivers comfort food perfection with minimal cleanup. Tender chicken and creamy orzo pasta are cooked together in one pan with savory Parmesan and sweet peas.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup uncooked orzo pasta
  • 2.5 cups chicken broth low-sodium is great
  • 0.5 cup frozen peas optional
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp Soy Sauce
  • 0.5 tsp dried thyme or Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley or lemon zest for garnish

Equipment

  • Largest skillet or sauté pan

Method
 

  1. Step 1: Grab your largest skillet or sauté pan. Heat up 1 tablespoon of olive oil over medium heat. Add your bite-sized chicken pieces, sprinkled generously with salt and pepper. Cook, stirring occasionally, until they are golden brown on the outside and cooked all the way through (about 5-6 minutes). Scoop the chicken out of the pan and set it aside on a plate.
  2. Step 2: In the same pan (don't wipe it out), add your finely chopped onion (add a tiny splash more olive oil if dry) and sauté, stirring, until softened (about 3 minutes). Add your minced garlic and cook for just 1 more minute.
  3. Step 3: Pour the uncooked orzo pasta directly into the pan with the onions and garlic. Stir it around for 1-2 minutes, letting the pasta grains get lightly toasted and coated.
  4. Step 4: Pour in the chicken broth, stir in the soy sauce and the dried thyme (or Italian seasoning). Give everything a good stir. Turn the heat up to bring it to a boil, then immediately reduce the heat to a gentle simmer. Pop a lid on and let it cook for about 10-12 minutes, until the orzo is tender and most liquid is absorbed. Add a splash more broth if needed.
  5. Step 5: Uncover the pan. Add the cooked chicken back in. Stir in the frozen peas now if using. Finally, sprinkle in the grated Parmesan cheese. Stir gently until everything is heated through, the peas are bright green, and the sauce is creamy. Taste and add more salt and pepper if needed.
  6. Step 6: Spoon into bowls. Garnish with fresh chopped parsley or a grating of fresh lemon zest. Let it rest for a minute or two before serving. Enjoy!

Notes

This dish makes for fantastic leftovers! Let the dish cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. When you're ready to reheat, you can do so in the microwave or gently warm it on the stovetop over low heat, adding a splash of broth or water if it seems a little dry as the orzo will continue to absorb liquid as it sits.