Comfort in a skillet: that’s what this One-Pot Italian Chicken and Orzo delivers. It’s a weeknight lifesaver that feels special enough for guests, with juicy, thin-sliced chicken, bursts of sweet cherry tomatoes, and pillowy orzo simmered in savory broth. The whole meal comes together in one pan, which means less fuss and more flavor. I love how the orzo soaks up the garlicky, tomato-kissed liquid, and the final scatter of fresh basil and Parmesan ties everything together with brightness and creaminess.

Below you’ll find a simple ingredient list followed by clear, step-by-step directions. The recipe keeps things flexible — use cutlets or bite-sized chicken to speed cooking, swap in grape tomatoes if needed, and choose reduced-sodium broth if you like a lighter finish. The proportions and seasonings are balanced for a rich, satisfying dish that still comes together quickly.

Ingredients

▢1 to 1.25 pounds boneless skinless chicken breasts, (pounded to an even thickness; use cutlets, thin-sliced chicken, or bite-sized pieces of chicken to speed up cooking time)
▢1 teaspoon Kosher salt, or to taste
▢1 teaspoon freshly ground black pepper, or to taste
▢2 tablespoons unsalted butter
▢1 tablespoon olive oil, or as needed
▢⅓ cup red onion, finely diced (white or yellow onions or shallots may be substituted)
▢1 teaspoon Italian seasoning, or to taste (I use closer to 2 teaspoons)
▢3 to 4 cloves garlic, finely minced
▢1 ½ cups cherry tomatoes, halved (grape tomatoes may be substituted, or use sun dried tomatoes drained from oil and diced if preferred)
▢1 tablespoon all-purpose flour
▢3 cups chicken broth, (I use reduced sodium, vegetable broth may be substituted)
▢1 cup orzo pasta, (dry, uncooked)
▢½ cup fresh basil, thinly sliced, or as desired for garnishing
▢½ cup shredded Parmesan cheese, or as desired for garnishing

Prep Notes and Tips

Start by pounding the chicken to an even thickness if you’re using whole breasts; that ensures even, quick cooking. You can also slice the chicken into cutlets or bite-sized pieces if you’re short on time. Have your onions diced, garlic minced, and tomatoes halved before you begin — the cooking moves quickly once the pan heats up. Use a heavy skillet or a wide sauté pan with a lid so the orzo cooks evenly and the liquid reduces just right.

For a brighter finish, reserve a tablespoon or two of fresh basil and a little extra Parmesan for serving. Taste before adding salt at the end — the Parmesan and broth can add more saltiness than you expect.

Step-by-Step Directions

Season the chicken: Pat the chicken dry with paper towels. Sprinkle 1 teaspoon Kosher salt and 1 teaspoon freshly ground black pepper evenly over both sides of the chicken. Set aside for a few minutes while you heat the pan.
Heat the fat: Place a large, heavy skillet over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Allow the butter to melt and foam but not burn; the oil will help raise the smoke point.
Sear the chicken: When the butter is shimmering, add the chicken breasts or cutlets in a single layer without crowding. Sear until a golden-brown crust forms, about 3 to 4 minutes per side for thin-sliced pieces. If using bite-sized pieces, stir and cook until browned and mostly cooked through, about 4 to 6 minutes total. Remove the chicken to a plate and set aside. It will finish cooking later in the orzo.
Sauté the aromatics: Reduce the heat to medium. Add the finely diced ⅓ cup red onion to the same skillet and sauté in the remaining fat until softened, about 3 minutes. Sprinkle in 1 teaspoon Italian seasoning and stir to coat the onions. Add 3 to 4 cloves garlic, finely minced, and cook for 30 to 45 seconds until fragrant — don’t let the garlic brown.
Add the tomatoes: Stir in 1 ½ cups halved cherry tomatoes. Cook for 2 to 3 minutes, just long enough for the tomatoes to begin to soften and release some juices. The tomatoes add both texture and sweet acidity that balances the dish.
Create the base: Sprinkle 1 tablespoon all-purpose flour over the tomato-onion mixture and stir to combine. Cook the flour for about 1 minute to remove the raw flavor; this will help thicken the cooking liquid so the orzo isn’t too soupy.
Pour in the broth: Slowly add 3 cups chicken broth to the skillet, stirring as you pour to keep the mixture smooth. Increase the heat slightly to bring the broth to a simmer. Scrape up any browned bits from the bottom of the pan — they’re flavor gold.
Add the orzo: Stir in 1 cup dry uncooked orzo, making sure the grains are evenly distributed in the simmering broth. Taste the liquid and adjust seasoning if needed; you may want a pinch more salt or pepper depending on your broth.
Nestle the chicken back in: Return the seared chicken to the skillet, arranging the pieces on top of the orzo. Reduce the heat to a gentle simmer, cover the skillet with a lid, and let everything cook undisturbed for 8 to 10 minutes. This time allows the orzo to absorb the broth and the chicken to finish cooking through.
Check for doneness: After 8 minutes, uncover and test an orzo grain — it should be tender but slightly al dente. Check the chicken with a meat thermometer (internal temperature should reach 165°F / 74°C) or slice a thicker piece to ensure there’s no pink. If the orzo needs a touch more time or the liquid has been absorbed fully before it’s tender, add up to 1/4 cup extra hot broth or water, cover, and cook a couple more minutes.
Finish and loosen: Once the orzo is cooked and the chicken is done, remove the skillet from the heat. Add ½ cup shredded Parmesan cheese and stir gently to combine; the cheese will melt into the dish and slightly thicken the sauce. If the mixture seems too thick, loosen with a splash of broth or water until you reach the desired consistency.
Garnish and serve: Scatter ½ cup thinly sliced fresh basil over the top, reserving a little for each plate. Taste one last time for seasoning and add more salt or freshly ground black pepper if needed. Serve the chicken atop beds of orzo, spooning extra tomatoes and sauce over each portion, and finish with extra Parmesan as desired.

Serving Suggestions

This One-Pot Italian Chicken and Orzo is lovely with a crisp green salad and a simple lemon vinaigrette, or with roasted vegetables for a heartier spread. A crusty baguette or garlic bread is perfect for soaking up any remaining sauce. Leftovers keep well for 2 to 3 days refrigerated and reheat gently on the stovetop with a splash of broth to refresh the texture.

Flavor Variations

Herb-forward: Add a teaspoon of fresh thyme or rosemary when you add the tomatoes for an earthy twist.
Cheesy swap: Swap half the Parmesan for Pecorino Romano for a saltier bite; add the cheese at the end as directed.
Veg-forward: Stir in a cup of baby spinach or baby kale during the last minute of cooking so the greens wilt into the orzo.
Sun-dried tomato boost: If you prefer concentrated tomato flavor, substitute half the cherry tomatoes with 1/3 cup diced, oil-packed sun-dried tomatoes, drained.

Make-Ahead and Storage

To make ahead, cook the dish through Step 10, then cool and refrigerate the skillet (cover tightly). When reheating, add a splash of broth to loosen the orzo and warm over medium heat until the chicken reaches an internal temperature of 165°F. The dish is best eaten within 2 to 3 days.

Why This One-Pot Italian Chicken and Orzo Works

The magic here is the orzo: small, rice-shaped pasta absorbs flavors quickly and gives you a risotto-like texture without the constant stirring. Searing the chicken first builds a flavor base, and finishing everything together lets the juices mingle so each bite has garlic, tomato, herb, and savory broth. Adding Parmesan right at the end creates a silky finish that makes this simple skillet feel indulgent.

Whether you’re feeding a family or looking for a cozy solo supper, this One-Pot Italian Chicken and Orzo hits the sweet spot between fast and flavorful. Keep the pantry staples on hand and this will become one of those go-to meals you turn to on busy nights.

Enjoy!

One-Pot Italian Chicken and Orzo

A simple one‑pot meal of seared chicken, tender orzo, tomatoes, and basil finished with Parmesan.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

1 to 1.25 pounds boneless skinless chicken breasts pounded to even thickness or use cutlets/thin-sliced or bite-sized pieces
1 teaspoon Kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
2 tablespoons unsalted butter
1 tablespoon olive oil or as needed
1/3 cup red onion finely diced (white/yellow onion or shallot may be substituted)
1 teaspoon Italian seasoning or to taste
3 to 4 cloves garlic finely minced
1 1/2 cups cherry tomatoes halved (grape tomatoes or drained diced sun-dried tomatoes may be used)
1 tablespoon all-purpose flour
3 cups chicken broth reduced sodium preferred (vegetable broth may be substituted)
1 cup orzo pasta dry, uncooked
1/2 cup fresh basil thinly sliced, or as desired for garnish
1/2 cup shredded Parmesan cheese or as desired for garnish

Equipment

large high-sided skillet or Dutch oven
Measuring cups and spoons
Wooden spoon or spatula
Knife and cutting board
Instant-read thermometer

Method

Pat the chicken dry and season both sides generously with the Kosher salt and black pepper.
Heat the butter and olive oil in a large high-sided skillet or Dutch oven over medium-high heat until the butter begins to melt and foam.
Add the seasoned chicken and cook undisturbed for 5–7 minutes on the first side, then flip and cook 5–7 minutes more until an instant-read thermometer registers 165°F; transfer the cooked chicken to a plate and set aside.
If needed, add a little more oil to the pan, then add the diced red onion and cook, stirring frequently, until softened, about 3 minutes.
Stir in the Italian seasoning and minced garlic and cook for about 1 minute until fragrant, then add the halved cherry tomatoes and cook briefly to combine.
Sprinkle the flour evenly over the vegetables and cook, stirring, for about 1 minute until the flour is lightly browned.
Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the dry orzo, bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a gentle simmer; cover and cook for about 7 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
When the orzo is cooked, fluff and stir, then return the cooked chicken to the pan; add the sliced basil and shredded Parmesan, taste, and adjust seasoning with more salt or pepper if needed.
Serve immediately, garnishing with additional basil or Parmesan if desired.