Go Back
In the hustle and bustle of modern life, one-pan meals have emerged as a culinary savior, offering the perfect blend of convenience and flavor. These dishes are designed to minimize cleanup while maximizing taste, making them ideal for busy weeknights when time is of the essence. Among the myriad of one-pan recipes, the One-Pan Garlic Herb Chicken Orzo Skillet stands out as a nourishing and flavorful option that effortlessly combines tender chicken, hearty orzo, and vibrant vegetables.

One-Pan Garlic Herb Chicken Orzo Skillet Recipe

Discover the joys of weeknight cooking with the One-Pan Garlic Herb Chicken Orzo Skillet, a delightful and nourishing meal that brings together tender chicken, hearty orzo, and fresh vegetables in one easy dish. This recipe is designed for busy lives, offering convenience without sacrificing flavor. With just a single skillet to clean, you can enjoy a wholesome meal in under 30 minutes, making it a perfect choice for families. Experience this comforting and flavorful dish that makes weeknight dinners both simple and satisfying.
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon red pepper flakes (optional for heat)

Salt and black pepper to taste

1 cup orzo pasta

4 cups chicken broth (low-sodium)

1 cup cherry tomatoes, halved

1 cup baby spinach

Juice of 1 lemon

¼ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt, black pepper, oregano, thyme, and red pepper flakes. Toss until well coated.

    Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken pieces and cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

      Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.

        Cook the Orzo: Add the orzo pasta to the skillet, stirring it to coat in the oil and garlic. Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and let cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

          Mix in Chicken and Veggies: Return the cooked chicken to the skillet along with the cherry tomatoes and baby spinach. Stir everything together and cook for an additional 2-3 minutes until the spinach has wilted.

            Add Lemon and Cheese: Squeeze the lemon juice over the mixture and sprinkle the grated Parmesan cheese. Stir until combined and creamy. Adjust seasoning with more salt and pepper if needed.

              Garnish and Serve: Remove from heat and garnish with freshly chopped parsley. Serve hot directly from the skillet for a hearty one-pan meal!

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings