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Last Tuesday I had exactly 25 minutes before my next meeting and nothing prepped for dinner. One pot, some chicken thighs, a box of orzo I forgot I had. That’s how this recipe became a weekly staple.

One-pot chicken orzo is exactly what it sounds like. Chicken, orzo pasta, vegetables, broth, all cooked together in a single pan. The orzo absorbs the chicken juices and turns creamy without any cream. It’s the kind of meal that looks like you spent an hour on it when you really didn’t.

I used to overcomplicate weeknight dinners. Separate pans for protein, another for grains, a pot for vegetables. The cleanup alone made me want to order takeout. This recipe changed that. Everything goes into one Dutch oven or deep skillet, and you’re eating in 30 minutes with minimal dishes.

What Makes This Work

The trick is browning the chicken first. That fond (those brown bits stuck to the pan) becomes your flavor base. When you add the broth, everything lifts off and seasons the entire dish. Skip the browning and you’ll have perfectly fine chicken orzo. Do it right and you’ll have something that tastes like it simmered all day.

Orzo cooks directly in the broth alongside the chicken. As it absorbs liquid, it releases starch that thickens everything into a creamy, risotto-like consistency. No stirring constantly like actual risotto. Just let it do its thing.

I prefer bone-in, skin-on chicken thighs for this. They stay juicy even if you accidentally overcook them by a few minutes (it happens), and the skin gets beautifully crispy before everything braises together. Boneless skinless works too if that’s what you have, just reduce the cooking time.

Storage and Leftovers

This keeps well in the fridge for 3-4 days. The orzo will absorb more liquid as it sits, so leftovers get thicker. Just add a splash of chicken broth or water when reheating. Microwave works fine, but reheating in a pan with extra liquid gives better results.

I don’t recommend freezing this one. The orzo turns mushy after thawing. If you want to meal prep, cook the chicken and vegetables, then add fresh orzo when you’re ready to eat.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup orzo pasta
• 3 cups chicken broth
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh lemon juice (about 2 tablespoons)
• Crumbled feta cheese for serving

Instructions

1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
2. Heat olive oil in a large Dutch oven or deep oven-safe skillet over medium-high heat. Place chicken skin-side down and cook without moving for 5-6 minutes until the skin is golden and crispy.
3. Flip the chicken and cook another 3 minutes. Remove to a plate. The chicken won’t be cooked through yet, and that’s fine.
4. Reduce heat to medium. Add onion to the same pot and cook for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
5. Add orzo and stir to coat in the oil and onion mixture. Let it toast for about 1 minute.
6. Pour in chicken broth and scrape up any brown bits from the bottom of the pan. Add oregano and red pepper flakes. Stir to combine.
7. Nestle the chicken thighs back into the pot, skin-side up, on top of the orzo. Scatter cherry tomatoes around the chicken.
8. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 18-20 minutes until the orzo is tender and the chicken reaches 165°F internally.
9. Remove from heat. Stir in spinach and let it wilt from the residual heat, about 2 minutes. Add lemon juice and taste for seasoning.
10. Serve directly from the pot, topped with crumbled feta.

Notes

The liquid ratio matters here. You want just enough broth to cook the orzo without ending up soupy. If your orzo isn’t tender after 20 minutes and the liquid is gone, add a splash more broth, cover, and cook a few more minutes.

Different orzo brands absorb liquid differently. I’ve had batches that needed 2 3/4 cups and others that needed the full 3. Keep an extra half cup of broth nearby just in case.

For a deeper lemon flavor, add lemon zest along with the juice. Some people like to squeeze lemon over individual servings instead of stirring it in, so the brightness hits you right away.

If you’re using boneless skinless chicken breasts or thighs, sear them the same way but reduce the covered cooking time to 12-15 minutes. They’ll cook faster without the bone.

Sun-dried tomatoes work well here instead of cherry tomatoes if you want a more intense tomato flavor. Use about half a cup, roughly chopped.

The feta is optional but recommended. It adds a salty, creamy contrast that makes the dish feel more complete. Parmesan works as a substitute if feta isn’t your thing.