What type of chicken is best for a chicken orzo recipe?

Boneless, skinless chicken thighs are highly recommended for this chicken orzo recipe because they stay incredibly juicy and tender. Chicken breasts can also be used, but be careful not to overcook them as they can dry out more easily. Cut them into 1-inch pieces for optimal cooking.

Can I make this chicken orzo recipe ahead of time?

While this chicken orzo recipe is best served fresh, it does make excellent leftovers! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, you might want to add a splash of chicken broth or water, as the orzo will absorb more liquid over time.

What can I add to my chicken orzo recipe to make it spicier?

To add a spicy kick to your chicken orzo recipe, simply add a pinch or two of red pepper flakes along with the minced garlic and onion in Step 3. You can adjust the amount to your preferred level of heat.

Is orzo pasta gluten-free?

Traditional orzo pasta is made from semolina flour, which contains gluten. However, many brands now offer gluten-free orzo made from corn, rice, or other gluten-free grains. If you need a gluten-free option for this chicken orzo recipe, be sure to check the packaging for a certified gluten-free label.

Chicken Orzo Recipe: 7 Quick & Delicious One-Pan Meals

Name: One-Pan Lemon Herb Chicken Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces 1 tsp salt, divided; 0.5 tsp black pepper, divided 1 tsp paprika 2 tbsp olive oil, divided 4 cloves garlic, minced 1 small yellow onion, finely choppe; 0.25 cup dry white wine (like Sauvignon Blanc or Pinot Grigio, optional) 4 cups low-sodium chicken brot; 0.25 cup fresh lemon juic; 1.5 cups uncooked orzo past; 0.5 cup heavy crea; 0.25 cup fresh parsley, choppe; 0.25 cup fresh dill, chopped Lemon wedges, for serving (optional) Grated Parmesan cheese, for serving (optional)

Ingredients

1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
1 tsp salt, divided
0.5 tsp black pepper, divided
1 tsp paprika
2 tbsp olive oil, divided
4 cloves garlic, minced
1 small yellow onion, finely chopped
0.25 cup dry white wine (like Sauvignon Blanc or Pinot Grigio, optional)
4 cups low-sodium chicken broth
0.25 cup fresh lemon juice
1.5 cups uncooked orzo pasta
0.5 cup heavy cream
0.25 cup fresh parsley, chopped
0.25 cup fresh dill, chopped
Lemon wedges, for serving (optional)
Grated Parmesan cheese, for serving (optional)

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Instructions

Step 1: Pat chicken pieces dry with paper towels. Season with 0.5 tsp salt, 0.25 tsp black pepper, and paprika.
Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
Step 3: Reduce heat to medium. Add remaining 1 tbsp olive oil, minced garlic, and chopped onion to the pan. Sauté for 3-4 minutes until onion is softened and garlic is fragrant.
Step 4: Pour in white wine (if using) and scrape up any browned bits. Simmer for 1 minute until mostly evaporated. Add chicken broth and lemon juice. Bring to a gentle simmer.
Step 5: Stir in uncooked orzo. Return seared chicken and any accumulated juices to the skillet. Stir to submerge orzo.
Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until orzo is al dente and most liquid is absorbed. Stir occasionally.
Step 7: Remove from heat. Stir in heavy cream, fresh parsley, and fresh dill. Add remaining 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Stir in Parmesan cheese if desired.
Step 8: Garnish with additional fresh herbs and lemon wedges. Serve immediately.

Notes

For best results, use a large, heavy-bottomed skillet or a Dutch oven to ensure even cooking and prevent sticking. If you don't have white wine, simply omit it and add an extra splash of chicken broth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Cuisine: Mediterranean, American

Nutrition

Serving Size: 1.5 cups
Calories: 520 kcal
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 48g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg