One-Skillet Chicken and Tomato Orzo in Creamy Broth

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/4 lb (567 g) boneless, skinless chicken thighs
• 1 1/4 tsp kosher salt, divided; 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 4 garlic cloves, minced
• 1 tsp smoked paprika; 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
• 1 1/2 cups (285 g) dry orzo
• 3 1/2 cups (840 ml) low-sodium chicken broth
• 1/4 cup (60 ml) heavy cream
• 1/2 cup (50 g) finely grated Parmesan, plus more to serve
• 2 cups (60 g) baby spinach
• 1 tbsp lemon juice
• 2 tbsp chopped basil or parsley

Do This

• 1. Season chicken with 1 tsp salt and pepper; sear in oil in a 12-inch skillet over medium-high heat, 4–5 minutes per side. Remove.
• 2. Lower to medium; add butter, onion, and a pinch of salt. Cook 3 minutes. Add garlic and spices; cook 30 seconds.
• 3. Stir in tomato paste; cook 1 minute. Add diced tomatoes, broth, and remaining 1/4 tsp salt.
• 4. Stir in orzo; bring to a simmer. Nestle chicken back in.
• 5. Cover and simmer on medium-low 10 minutes; uncover and simmer 3–5 minutes, stirring often, until orzo is creamy and chicken hits 165°F (74°C).
• 6. Off heat, stir in cream, Parmesan, spinach, lemon juice, and herbs. Rest 2 minutes; serve.

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Why You’ll Love This Recipe

• One-pan comfort: chicken, pasta, and sauce come together in a single skillet.
• Rustic and creamy (without being fussy): orzo releases starch into the broth for a naturally velvety finish.
• Big tomato flavor: tomato paste plus diced tomatoes gives a rich, savory backbone.
• Weeknight-friendly: straightforward steps and familiar ingredients, done in about 40 minutes.

Grocery List

• Produce: 1 small yellow onion, garlic, baby spinach, lemon, fresh basil or parsley
• Dairy: unsalted butter, heavy cream, Parmesan cheese
• Meat: boneless, skinless chicken thighs
• Pantry: olive oil, orzo, low-sodium chicken broth, canned diced tomatoes, tomato paste, smoked paprika, dried oregano, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

Chicken

• 1 1/4 lb (567 g) boneless, skinless chicken thighs (about 4–6 thighs)
• 1 tsp kosher salt (for seasoning the chicken)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Tomato-Orzo Base

• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 1 cup / 150 g)
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes, with juices
• 3 1/2 cups (840 ml) low-sodium chicken broth
• 1 1/2 cups (285 g) dry orzo
• 1/4 tsp kosher salt (to season the broth; add more to taste)

Finish and Serve

• 1/4 cup (60 ml) heavy cream
• 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
• 2 cups (60 g) baby spinach
• 1 tbsp lemon juice
• 2 tbsp chopped fresh basil or parsley

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken thighs dry with paper towels (this helps them brown). Season all over with 1 tsp kosher salt and 1/2 tsp black pepper.

Set a 12-inch heavy skillet (cast iron or stainless steel works great) over medium-high heat for 2 minutes to preheat.

Step 2: Sear until deeply golden

Add 2 tbsp olive oil to the hot skillet. Place the chicken in a single layer and sear for 4–5 minutes on the first side without moving it much. Flip and sear for 3–4 minutes on the second side.

The chicken does not need to be cooked through yet. Transfer it to a plate and set aside.

Step 3: Build the aromatic base

Reduce heat to medium. Add 1 tbsp butter to the skillet. Once melted, add the diced onion and a small pinch of salt. Cook, stirring, for 3 minutes, scraping up any browned bits from the bottom (those add a lot of flavor).

Add the minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/4 tsp red pepper flakes (if using). Stir constantly for 30 seconds, just until fragrant.

Step 4: Toast the tomato paste for richer flavor

Add 2 tbsp tomato paste to the skillet and stir it into the onions and spices. Cook for 1 minute, stirring, until the paste darkens slightly and smells sweet and savory.

Step 5: Add broth, tomatoes, and orzo

Pour in the diced tomatoes (with juices) and 3 1/2 cups chicken broth. Stir well, scraping the skillet bottom to fully incorporate the browned bits.

Stir in the 1 1/2 cups dry orzo and 1/4 tsp kosher salt. Bring to a gentle simmer.

Step 6: Simmer until the orzo turns creamy

Once simmering, nestle the seared chicken (and any accumulated juices on the plate) back into the skillet. Reduce heat to medium-low so the mixture simmers gently.

Cover and simmer for 10 minutes. Then uncover and continue simmering for 3–5 minutes, stirring the orzo often so it doesn’t stick. The orzo should be tender and the sauce should look thick, glossy, and rustic.

Check the chicken with an instant-read thermometer; it should reach 165°F (74°C) in the thickest part.

Step 7: Finish with cream, Parmesan, and greens

Turn off the heat. Stir in the 1/4 cup heavy cream and 1/2 cup grated Parmesan until the sauce looks creamy and cohesive.

Add the baby spinach and stir for 30–60 seconds until wilted. Stir in 1 tbsp lemon juice and the chopped herbs.

Step 8: Rest briefly, then serve

Let the skillet rest for 2 minutes; the orzo will continue to absorb liquid and the texture will settle into a spoonable, creamy finish.

Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with extra Parmesan on top.

Pro Tips

• Stir near the end: during the uncovered simmer, stir frequently to prevent sticking and to help the orzo release starch for that creamy texture.
• Control thickness: if the orzo looks too thick at the end, stir in 2–4 tbsp additional broth until it loosens. If it’s too loose, simmer uncovered for 1–2 minutes more.
• Don’t rush the tomato paste: cooking it for a full minute deepens flavor and reduces raw acidity.
• Use a thermometer: pulling chicken at 165°F (74°C) keeps it juicy.
• Choose your skillet wisely: a 12-inch skillet gives enough surface area so the orzo cooks evenly.

Variations

• Chicken breast version: use 1 1/4 lb boneless, skinless chicken breast cutlets. Sear for 2–3 minutes per side and keep a close eye so they don’t overcook.
• Spicy arrabbiata-style: increase red pepper flakes to 1/2 tsp and finish with an extra 1 tbsp olive oil drizzled on top.
• Extra-vegetable skillet: add 1 cup (150 g) halved cherry tomatoes with the broth, or stir in 1 cup (150 g) frozen peas during the last 2 minutes of simmering.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Orzo thickens as it sits; reheat gently on the stovetop over medium-low heat or in the microwave at 50% power, adding 2–6 tbsp broth or water to loosen the sauce. For make-ahead, you can dice the onion, mince the garlic, and pre-measure the spices up to 24 hours in advance (store covered in the refrigerator). Freezing is possible for up to 2 months, but the orzo will soften; thaw overnight in the fridge and reheat with extra broth.

Nutrition (per serving)

Approximate, based on 4 servings: 610 calories, 40 g protein, 55 g carbohydrates, 25 g fat, 10 g saturated fat, 4 g fiber, 820 mg sodium.