One Pan Chicken Orzo

Imagine tender, juicy chicken thighs nestled in a bed of perfectly cooked orzo pasta, all infused with Mediterranean flavors of herbs and spices. This One Pan Chicken Orzo delivers an irresistible combination of savory, aromatic, and slightly tangy notes that will transform your weeknight dinner into something extraordinary. What makes this dish truly special is that everything cooks together in a single pot, allowing the flavors to meld beautifully while saving you from a sink full of dishes. You’ll learn how to create this complete meal with minimal effort, achieving restaurant-quality results that will impress family and friends alike.

Why You’ll Love This Recipe

This One Pan Chicken Orzo recipe is about to become your new weeknight favorite for several compelling reasons. First, the convenience factor is unbeatable—everything cooks in one vessel, minimizing cleanup while maximizing flavor development as the orzo absorbs all the savory chicken juices and aromatics.

The textural contrasts in this dish are truly special. You’ll enjoy the satisfying bite of al dente orzo pasta against the succulent, tender chicken thighs. The bell peppers add a slight crispness, while the tomatoes break down to create a silky sauce that binds everything together.

The flavor profile strikes a perfect balance—Mediterranean spices like oregano, paprika, and coriander create depth without overwhelming, while the bright accent of lemon juice cuts through the richness. The optional feta cheese finish adds a creamy, tangy element that elevates the entire dish.

Perhaps most importantly, this chicken pasta dinner requires minimal active cooking time while delivering maximum impact, making it ideal for busy weeknights when you want something nourishing and delicious without hours in the kitchen.

Ingredients List for the One Pan Chicken Orzo

This ingredient lineup creates a harmonious blend of Mediterranean flavors with the perfect balance of protein, starch, and vegetables. The aromatic spices and herbs infuse every bite while the chicken thighs provide richness that permeates the entire dish.

• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken thighs
• 1/2 lemon, (juiced)
• Extra virgin olive oil
• 2 bell peppers ((any color), cored and sliced into rounds)
• 1 large yellow onion, (chopped)
• 6 garlic cloves, (minced)
• 2 cups canned peeled plum tomatoes
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• Kosher salt
• Black pepper
• 2 cups orzo ((uncooked))
• Chopped parsley, (for garnish)
• Feta cheese, (for garnish (optional))

Pro Tips

Creating the perfect One Pan Chicken Orzo relies on a few crucial techniques that will elevate your dish from good to spectacular:

Proper Browning: Don’t rush the chicken browning process. This step creates the foundation of flavor for the entire dish through the Maillard reaction. Allow each piece to develop a deep golden crust before flipping, and don’t worry about cooking the chicken through—it will finish cooking in the oven.

Layer the Flavors: Build complexity by properly sautéing the aromatics. Allow the onions to soften and become translucent before adding the garlic. This prevents burning the garlic (which turns bitter) while ensuring the onions release their natural sweetness to balance the dish.

Mind Your Liquid Ratio: The success of this chicken orzo bake depends on the correct liquid-to-pasta ratio. If your orzo seems too dry during the baking process, add an additional 1/4 cup of broth. Conversely, if it seems too wet after baking, allow it to rest uncovered for a few extra minutes before serving, as the pasta will continue to absorb liquid.

Instructions

Step 1: Get ready. Preheat your oven to 350°F.

Step 2: Season the chicken. In a large mixing bowl, combine the oregano, paprika, coriander, salt and pepper. Pat the chicken dry, then add to the bowl and turn to coat. Toss in the lemon juice and a drizzle of olive oil and set aside for a few minutes.

Step 3: Brown the chicken. In a 5-quart Dutch oven or a large oven-safe pot over medium-high, heat 2 tablespoons extra virgin olive oil until shimmering. Add the chicken and brown on both sides, about 8 to 10 minutes in total (it does not need to be cooked through at this point). Transfer the chicken to a plate for now.

Step 4: Sear the peppers. In the same pot, add the bell pepper and sear on each side. Remove and place with the chicken for now.

Step 5: Cook the orzo. If the pot looks dry, add another tablespoon of extra virgin olive oil. Add the onions and cook for 5 minutes, stirring regularly, until soft. Add the garlic, and cook another 30 seconds, then add the tomatoes (and their juice), broth, oregano, paprika, and a dash of kosher salt and pepper. Bring to a boil, then stir in the orzo.

Step 6: Braise the chicken. Nestle the chicken pieces into the orzo mixture and top with the bell pepper slices. Transfer the pot to the heated oven oven. Bake, uncovered, for 20 to 25 minutes, or until the orzo is fully cooked and has absorbed most of the liquid. Remove from oven, cover and let sit 5 minutes undisturbed (the orzo will absorb any juices.).

Step 7: Finish and serve. Drizzle everything with a little extra virgin olive oil, and garnish with fresh parsley and feta, if you like.

Variations

This versatile One Pan Chicken Orzo recipe can be easily adapted to suit different tastes and dietary needs:

Mediterranean Seafood Version: Replace chicken with 1 pound of large shrimp and 1/2 pound of cubed firm white fish like cod. Add these proteins during the last 10 minutes of baking to prevent overcooking. Include 1/4 cup of chopped kalamata olives and 2 tablespoons of capers for an enhanced Mediterranean flavor profile.

Vegetarian Adaptation: Omit the chicken and double the bell peppers, adding 2 cups of chickpeas for protein and 1 medium zucchini (sliced into half-moons) for additional vegetables. Use vegetable broth instead of chicken broth, and consider adding 1/2 cup crumbled feta into the orzo mixture before baking for creamy pockets of flavor throughout the dish.

Spicy Tomato Chicken Orzo: For heat lovers, add 1/2 teaspoon red pepper flakes to the spice mix and incorporate 2 tablespoons of harissa paste when adding the tomatoes. This creates a fiery one-pan chicken pasta with a North African twist that pairs beautifully with a cooling side of Greek yogurt.

Storage and Serving

This One Pan Chicken Orzo keeps beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify overnight, making day-two servings even more delicious. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the microwave with a splash of broth to restore moisture.

For serving, try these elevated presentations:

Serve family-style straight from the Dutch oven for an impressive centerpiece, accompanied by a crisp Greek salad and warm pita bread for a complete Mediterranean feast. The colorful peppers and garnishes make for a visually stunning presentation.

For a lighter option, pair with a side of lemon-dressed arugula topped with shaved Parmesan for a peppery contrast to the rich orzo chicken dish.

Create a Mediterranean mezze spread by serving smaller portions alongside hummus, tzatziki, olives, and roasted vegetables for an interactive dining experience perfect for entertaining.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs in this One Pan Chicken Orzo. However, breasts tend to cook faster and can become dry, so reduce the oven time to 15-20 minutes and check for doneness earlier. For best results, use smaller chicken breasts or cut larger ones in half horizontally.

What can I substitute for orzo?
If you don’t have orzo, other small pasta shapes like small shells, ditalini, or pearl couscous work well. Rice is also an option, though you may need to adjust the liquid ratio and cooking time—arborio rice makes a particularly good substitute, creating almost a risotto-like texture.

Is this recipe freezer-friendly?
Yes, this chicken orzo bake freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth to refresh the texture if needed.

Can I make this ahead for a dinner party?
Absolutely! You can prepare everything up to Step 5, then refrigerate for up to 24 hours. Allow the Dutch oven to come to room temperature for 30 minutes before proceeding with Step 6, and add about 5 minutes to the baking time.

What’s the best way to reheat leftovers?
For best results, reheat covered in a 325°F oven for 15-20 minutes until warmed through. Alternatively, microwave on medium power with a damp paper towel over the top to prevent the orzo from drying out.

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