Let me introduce you to a dish that will quickly become a staple in your weeknight dinner rotation: the One Pot Italian Chicken & Orzo Recipe. This meal is all about simplicity without sacrificing flavor. Tender, marinated chicken breasts meet delicate orzo pasta, simmered in a rich tomato and herb broth right in the same pan. The beauty of this recipe lies in its minimal cleanup and maximum taste, offering a wonderfully comforting Italian-inspired dinner that feels both fresh and satisfying every single time.
Ingredients You’ll Need
Getting ready to make this dish is a breeze because the ingredients list is straightforward but so essential. Each item is carefully chosen to build layers of flavor, texture, and that inviting Italian aroma that fills your kitchen from the first simmer.
- White wine vinegar (2 tbsp): Adds a bright, tangy note for the marinade that tenderizes the chicken and wakes up the flavors.
- Olive oil (3 tbsp total): Provides richness and helps brown the chicken and veggies beautifully while keeping everything moist.
- Dijon mustard (1 tsp): Delivers a subtle tang and depth to the chicken marinade that’s surprisingly delightful.
- Italian herb mix (2 tsp): Brings classic Italian flavors like basil, parsley, and oregano into every bite.
- Garlic (2 cloves, minced): Offers that unmistakable savory warmth that meaty dishes and roasted veggies crave.
- Salt and black pepper (to taste): Essential seasonings that enhance and balance all the flavors in the dish.
- Chicken breasts (4 x 110-120g, skinless and boneless): The star protein, marinated to be juicy and flavorful throughout.
- Small onion (1, finely chopped): Provides a gentle sweetness and soft texture foundation.
- Red capsicum / bell pepper (1, chopped): Adds a fresh crunch and a pop of vibrant color that’ll brighten the plate.
- Risoni / orzo pasta (1 1/2 cups): These tiny pasta shapes cook quickly and soak up the delicious sauce like a dream.
- Crushed tomato (400g can): The tomato base gives the dish a comforting, tangy, and slightly sweet undertone.
- Chicken stock / broth (3 cups): They provide moist heat for cooking the orzo and create a luscious sauce.
- Red pepper flakes (pinch, optional): For those who love a mild, smoky kick.
- Grated parmesan cheese (1/4 cup, optional): Stirred in at the end for a creamy, umami finish that feels indulgent yet effortless.
- Basil leaves (1 cup): Fresh and fragrant, added last to lift the whole dish with a burst of herbal brightness.
How to Make One Pot Italian Chicken & Orzo Recipe
Step 1: Marinate the Chicken
Start by whisking together white wine vinegar, olive oil, Dijon mustard, Italian herbs, minced garlic, salt, and black pepper. Toss your chicken breasts in this vibrant marinade, making sure each piece is well-coated. Letting it rest for at least an hour unlocks amazing flavor and ensures tender juiciness, though you can also cook it right away if you’re pressed for time.
Step 2: Cook the Chicken
Heat olive oil over medium heat and carefully place the chicken breasts in the pan. Cook for about four minutes on each side until they’re golden brown and cooked through. Once done, transfer the chicken to a plate and cover it lightly with foil. This keeps the chicken warm and lets the juices redistribute for optimal moistness.
Step 3: Sauté the Vegetables
Crank the heat up just a bit to medium-high. If needed, add a splash more olive oil to the pan. Toss in the onions and garlic, cooking them until they become fragrant and translucent – about two minutes. Next, add the red capsicum and stir for another minute or so, just enough to soften it slightly while keeping its bright color.
Step 4: Add the Staples
This is where the magic truly begins. Add the orzo, crushed tomato, chicken stock, Italian herbs, and red pepper flakes. Give everything a good stir, then bring it to a gentle simmer. Reduce the heat to medium-low and let it cook for about 9 to 10 minutes, stirring frequently so the orzo doesn’t stick to the bottom. The pasta will soak up all those wonderful juices while releasing its starch to thicken the sauce.
Step 5: Finish with Cheese and Basil
Once the orzo is tender but still slightly al dente, remove the pan from heat. Toss in the parmesan cheese and fresh basil leaves, stirring lightly. The residual heat will gently melt the cheese and wilt the basil, creating a glossy, herbaceous finish. At this point, the sauce should be silky and cling to each pasta grain perfectly.
Step 6: Serve with Chicken
Spoon the savory orzo into bowls, then nestle the beautifully cooked chicken on top. For an extra touch, sprinkle more parmesan and basil leaves. This simple step-up makes the presentation inviting and adds another layer of fresh flavor to each bite.
How to Serve One Pot Italian Chicken & Orzo Recipe
Garnishes
Fresh basil leaves and a sprinkling of freshly grated parmesan are all you really need to take this dish from delicious to absolutely stunning. A light drizzle of extra virgin olive oil adds a lovely sheen and a rich finish. For the adventurous, a tiny pinch of red pepper flakes on top can wake up your taste buds with a little heat.
Side Dishes
This One Pot Italian Chicken & Orzo Recipe stands well on its own but pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a simple garlic bread to soak up every bit of that tangy sauce. Roasted vegetables like asparagus or broccoli also complement it beautifully, adding some variety and extra nutrition to your meal.
Creative Ways to Present
For a fun dinner party twist, serve the orzo on a large platter with the chicken sliced and fanned out over the top. Garnish with bright basil leaves and parmesan shavings for a rustic Italian family-style vibe. Or, plate individual portions in hollowed-out bell peppers to echo the flavors inside the dish and impress your guests with a creative presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this One Pot Italian Chicken & Orzo Recipe, simply transfer them to an airtight container and keep them in the refrigerator for up to three days. The flavors deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
While freezing cooked orzo can change its texture slightly, you can freeze the cooked chicken separately to maintain its quality. Defrost in the fridge overnight and reheat the orzo gently with a splash of chicken broth or water to loosen the sauce.
Reheating
Reheat the leftovers gently on the stovetop over low heat, stirring frequently and adding a little broth or water if the sauce seems too thick. Microwave works fine, but watch that the pasta doesn’t dry out. Adding a sprinkle of fresh basil after reheating brings back that just-cooked freshness.
FAQs
Can I use other types of pasta instead of orzo?
Yes, but orzo is ideal because it cooks quickly and absorbs flavors really well. If you want to experiment, small shapes like ditalini or small shells work similarly, but adjust cooking times accordingly.
Is marinating the chicken necessary?
Marinating the chicken elevates the flavor and tenderness, but if you’re pressed for time, skipping this step is fine. Just season the chicken well before cooking, and you’ll still get great results.
Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and add extra vegetables like mushrooms, zucchini, or artichokes. Use vegetable broth instead of chicken stock for the cooking liquid.
What if I don’t have crushed tomatoes?
Canned diced tomatoes work too; just pulse them a bit with a spoon during cooking to create a smoother sauce texture if you prefer.
How spicy is this dish with the red pepper flakes?
The pinch of red pepper flakes adds a mild warmth that brightens the dish without overwhelming it. Feel free to adjust or omit based on your spice preference.
Final Thoughts
This One Pot Italian Chicken & Orzo Recipe is a fantastic way to enjoy hearty, comforting Italian flavors while keeping things simple and efficient in the kitchen. Whether you’re cooking for family or impressing friends, this recipe delivers on taste, texture, and ease. Trust me, once you try it, it’ll become one of your go-to dishes for busy weeknights or cozy weekend dinners alike!
Print
One Pot Italian Chicken & Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This delicious One Pot Italian Chicken & Orzo recipe combines tender marinated chicken breasts with flavorful risoni (orzo) pasta cooked in a rich tomato and herb broth. Perfect for a comforting and easy-to-make weeknight dinner, this meal delivers vibrant Italian flavors with minimal cleanup.
Ingredients
Marinade
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Italian herb mix (or homemade with basil, parsley, oregano)
- 1 garlic clove, minced
- 1/2 tsp salt
- Black pepper to taste
Main Ingredients
- 1 tbsp olive oil
- 4 x 110-120g (4oz) skinless, boneless chicken breasts
- 1/2 tbsp olive oil (if required)
- 1 small onion (brown, white, or yellow), finely chopped
- 1 garlic clove, minced
- 1 red capsicum / bell pepper, chopped
- 1 1/2 cups risoni/orzo pasta
- 400 g (14 oz) can crushed tomato
- 3 cups chicken stock/broth
- 1 tsp Italian herb mix
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup (3 tbsp) grated Parmesan cheese (optional)
- 1 cup fresh basil leaves
Instructions
- Marinate the Chicken: In a large bowl, combine white wine vinegar, olive oil, Dijon mustard, Italian herb mix, minced garlic, salt, and black pepper. Add the chicken breasts, coating them well in the marinade. Let the chicken marinate for 1 hour up to 24 hours. You can skip marinating if short on time, but marinating enhances flavor.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the marinated chicken breasts and cook for about 4 minutes per side or until fully cooked through. Remove chicken from skillet and place on a plate covered loosely with foil to keep warm while resting.
- Prepare the Base: Turn the heat up to medium-high. If needed, add an additional 1/2 tablespoon olive oil. Add the finely chopped onion and minced garlic to the skillet. Cook for 2 minutes until the onion is translucent and fragrant.
- Add the Veggies: Stir in the chopped red capsicum (bell pepper) and cook for another minute, allowing it to soften slightly.
- Add Pasta and Liquids: Add risoni/orzo pasta, crushed tomatoes, chicken stock, Italian herb mix, red pepper flakes if using, salt, and pepper. Stir well to combine all ingredients. Bring the mixture to a simmer, then reduce heat to medium-low to maintain a gentle simmer.
- Cook the Orzo: Let the orzo cook for 9 to 10 minutes, stirring frequently to prevent sticking. The pasta should be tender but may have a slight bite as it will finish cooking in residual heat.
- Finish the Dish: Remove the skillet from heat when the orzo is just cooked and the sauce is still saucy. Stir in grated Parmesan cheese and fresh basil leaves. This will thicken the sauce slightly and infuse it with fresh herb flavor.
- Serve: Spoon the risoni mixture into serving bowls, top each with a cooked chicken breast. Garnish with extra Parmesan and basil if desired. Serve immediately and enjoy a hearty, flavorful Italian-inspired meal.
Notes
- Note 1: Use skinless, boneless chicken breasts for even cooking and ease of slicing.
- Note 2: Risoni is also known as orzo, a rice-shaped pasta that cooks quickly and absorbs flavors well.
- Note 3: While marinating enhances flavor and tenderness, it can be skipped if in a hurry. The dish will still be delicious without it.
- For gluten-free adaptation, substitute orzo pasta with a gluten-free pasta variety.
- If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
