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One Pot Chicken and Orzo with Garlic

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • Salt and black pepper, to taste
  • 2 tbsp unsalted butter
  • 4-5 garlic cloves, minced
  • 1 cup dry orzo pasta
  • 2.5 cups cups chicken broth (more as needed)
  • 1/2 cup grated Parmesan Cheese
  • frish parsley or thyme, for garlic
  • 1 cup baby spinach, optional
  • 1/2 cup peas, optional

Method
 

  1. Season the Chicken
    Pat chicken thighs dry and season generously with salt and pepper.
  2. Sear the Chicken
    Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down and sear for 4–5 minutes per side until golden. Remove and set aside.
  3. Toast the Orzo
    Reduce heat to medium. Add butter to the pan, then stir in orzo. Toast for 1–2 minutes, stirring constantly, until lightly golden.
  4. Add Garlic
    Stir in minced garlic and cook for 30 seconds, just until fragrant.
  5. Simmer
    Pour in chicken broth and scrape up any browned bits. Nestle chicken back into the pan, skin-side up. Bring to a gentle simmer.
  6. Cook Until Tender
    Cover and cook for 8–10 minutes, stirring once or twice, until orzo is tender and chicken is cooked through.
  7. Finish and Serve
    Remove from heat. Stir in Parmesan if using and let rest for 2 minutes. Garnish with fresh herbs and serve warm.

Notes

Notes

  • Add extra broth as needed if the orzo thickens too quickly.
  • For creamier orzo, stir in a splash of cream or half-and-half at the end.
  • Store leftovers refrigerated for up to 3 days.