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
Scale
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.
