Comfort in a skillet, the kind that arrives on a busy weeknight with bright tomatoes, tender greens, and a creamy hit of Parmesan. This Chicken and Orzo recipe is simple, aromatic, and sings with Mediterranean flavors: juicy pieces of chicken seared golden, nutty orzo cooked in flavorful broth, and a vibrant finish of basil and cheese. It comes together quickly and makes a satisfying one-pan meal that’s perfect for family dinners or to pack for lunches.

Why you’ll love this Chicken and Orzo

Fast: Prep and cook in about 30–35 minutes.
Balanced: Protein, carbs, and veggies in one skillet.
Flavorful: Italian seasoning, paprika, garlic, and fresh basil pull everything together.
Flexible: Swap in thighs or breasts, add more veggies, or use different greens.

Ingredients

2 tablespoons extra virgin olive oil
1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
2 teaspoons Italian seasoning, divided
2 teaspoons paprika, divided
1 ¼ teaspoons kosher salt, divided
1 shallot, diced
6 cloves garlic, minced, about 2 tablespoons
½ teaspoon ground black pepper
8 ounces orzo pasta (about 1 ¼ cups)
1 pint cherry tomatoes
3 to 4 cups low sodium chicken broth
3 ounces baby spinach, coarsely chopped (about 3 cups)
¼ teaspoon red pepper flakes
¾ cup freshly grated Parmesan cheese, plus additional for serving
¼ cup loosely packed fresh basil leaves, thinly sliced, divided

Notes on the ingredients

Use your favorite extra virgin olive oil for the initial sear. Both chicken breasts and thighs work well—breasts will be leaner, thighs a bit more forgiving. Orzo cooks quickly; because of that, keep a close eye on liquid levels so the pasta finishes tender and creamy. Freshly grated Parmesan melts into the sauce better than pre-grated varieties, and bright basil added at the end keeps the dish fresh.

Step-by-step instructions

Follow these steps in order. The directions have been clarified for ease while preserving the ingredient amounts and sequence.

Season the chicken. In a medium bowl, toss the 1 ½ pounds of chicken pieces with 1 teaspoon of the Italian seasoning, 1 teaspoon of the paprika, and ¾ teaspoon of the kosher salt. Make sure each piece is evenly coated.
Heat the pan. Warm a large, wide skillet over medium-high heat. Add 2 tablespoons extra virgin olive oil and let it shimmer but not smoke.
Sear the chicken. Add the seasoned chicken pieces to the hot oil in a single layer, leaving space so they brown instead of steam. Cook, undisturbed, for 3–4 minutes until the bottoms are nicely golden; then stir or flip and cook an additional 2–3 minutes until the chicken is mostly cooked through with a light crust. Remove the chicken from the skillet and set it aside on a plate. It will finish cooking later.
Cook the shallot and garlic. With the skillet still over medium heat, add the diced shallot. Sauté for about 2 minutes until it softens and becomes translucent. Add 6 cloves garlic (about 2 tablespoons), ½ teaspoon ground black pepper, the remaining 1 teaspoon Italian seasoning, the remaining 1 teaspoon paprika, and the remaining ½ teaspoon kosher salt. Stir and cook for 30–45 seconds until fragrant, being careful not to let the garlic burn.
Toast the orzo. Add 8 ounces orzo to the skillet with the shallot and garlic. Stir frequently and let the orzo toast for 1–2 minutes; this deepens the flavor and helps the pasta absorb the broth without becoming mushy.
Add the tomatoes and broth. Pour in 1 pint cherry tomatoes and 3 cups low sodium chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the skillet—those add flavor. Bring the mixture to a gentle boil over medium-high heat.
Simmer and finish the pasta. Once boiling, reduce the heat to maintain a steady simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes until the orzo is al dente and most of the liquid has been absorbed. If the orzo seems dry before it reaches tenderness, add the remaining broth up to a total of 4 cups as needed, ¼ cup at a time.
Return the chicken and wilt the spinach. When the orzo is almost done, nestle the reserved chicken pieces back into the skillet so they can finish cooking in the broth. Scatter 3 ounces coarsely chopped baby spinach over the top along with ¼ teaspoon red pepper flakes. Stir gently and cook for 1–2 more minutes until the spinach is wilted and the chicken registers at least 165°F (if you check with a thermometer) or is fully opaque and cooked through.
Add cheese and basil. Remove the skillet from the heat. Stir in ¾ cup freshly grated Parmesan cheese and about half of the thinly sliced ¼ cup basil leaves. The Parmesan will melt into the orzo creating a creamy coating; if the mixture seems too thick, loosen it with a splash of broth or olive oil.
Taste and adjust. Taste for seasoning and add more kosher salt or black pepper if desired. If you prefer a brighter finish, squeeze a little lemon juice (optional) or add more fresh basil.
Serve. Spoon the Chicken and Orzo into bowls or onto plates. Sprinkle additional Parmesan and the remaining sliced basil over each serving. Serve hot straight from the skillet.

Tips for success

Use a wide skillet so the orzo cooks evenly and the chicken can be seared without overcrowding.
To save time, cut the chicken into uniform 1-inch pieces so they cook at the same rate.
Keep low sodium chicken broth on hand so you can control salt levels—but check seasoning near the end and add the final salt then.
If you like a silkier finish, stir in an extra tablespoon of olive oil or a splash of cream at the end.
Leftovers thicken as they cool. Reheat gently with a little extra broth or water, and stir in fresh basil after warming.

Variations and swaps

Vegetable-forward: Replace half the chicken with mushrooms or zucchini for a lighter version.
Spice it up: Increase the red pepper flakes to taste or add a pinch of cayenne.
Cheesy swap: Use Pecorino Romano for a sharper finish if you prefer.
Greens: Stir in arugula, kale (stems removed and chopped), or Swiss chard instead of spinach—adjust cooking time so greens are tender but not overcooked.

Make-ahead and storage

This Chicken and Orzo keeps well. Store in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium-low heat with a splash of broth or water to restore creaminess. Garnish with fresh basil and extra Parmesan after reheating.

Serving suggestions

Serve this dish with a crisp green salad or simple roasted vegetables. A wedge of lemon on the side brightens the flavors and pairs beautifully with the Parmesan and basil. For a heartier meal, add a crusty loaf of bread to sop up the remaining sauce.

Final thoughts

Chicken and Orzo is a weeknight hero—fast, comforting, and full of layered flavors. The combination of seared chicken, toasted orzo, juicy tomatoes, wilted greens, and a cheesy finish creates a balanced plate that’s surprisingly elegant for how little effort it requires. Keep this recipe in your rotation for nights when you want something both easy and impressive.

Chicken and Orzo

A comforting one-pot pasta with tender seasoned chicken, tomatoes, spinach, and Parmesan.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
2 teaspoons Italian seasoning divided
2 teaspoons paprika divided
1 1/4 teaspoons kosher salt divided
1 shallot diced
6 cloves garlic minced (about 2 tablespoons)
1/2 teaspoon ground black pepper
8 ounces orzo pasta about 1 1/4 cups
1 pint cherry tomatoes
3 to 4 cups low-sodium chicken broth
3 ounces baby spinach coarsely chopped (about 3 cups)
1/4 teaspoon red pepper flakes
3/4 cup freshly grated Parmesan cheese plus additional for serving
1/4 cup fresh basil leaves loosely packed, thinly sliced, divided

Equipment

large deep skillet or Dutch oven with lid
Wooden Spoon
Cutting board and knife
Measuring Spoons
Measuring Cups

Method

Heat a large deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of the olive oil.
Toss the chicken pieces with 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon kosher salt. Add the chicken to the hot pan and sauté, stirring occasionally, until golden and cooked through, 4 to 6 minutes. Transfer the chicken to a plate.
Lower the heat to medium-low, add the remaining 1 tablespoon oil, then add the diced shallot. Cook, stirring often, until softened, about 3 minutes.
Add the minced garlic, ground black pepper, the remaining 1 teaspoon Italian seasoning, remaining 1 teaspoon paprika, and the remaining 3/4 teaspoon kosher salt. Cook and stir for 30 seconds until fragrant.
Stir in the orzo and the cherry tomatoes and cook for 1 minute, stirring constantly, to coat and lightly toast the orzo.
Pour in the chicken broth and increase heat to bring to a gentle boil, stirring frequently and scraping the bottom to prevent sticking. Cover, reduce heat to medium, and cook until most liquid is absorbed and orzo is al dente, 12 to 14 minutes, stirring occasionally and adding splashes of broth if it becomes too dry.
Stir in the Parmesan, baby spinach, red pepper flakes, half of the sliced basil, and the reserved chicken. Continue stirring until the spinach is just wilted, about 1 minute.
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve hot topped with remaining basil and extra Parmesan.

Notes

Refrigerate leftovers in an airtight container for up to 3 days.
Rewarm gently with a splash of broth to loosen the orzo.
Freeze in a freezer-safe container for up to 3 months and thaw overnight before reheating.