One-Pan Chicken and Orzo Skillet with Garlic Herbs
Tender chicken cooked with orzo, garlic, and herbs creates a comforting one-pan dinner that’s both efficient and full of flavor.
Equipment
- Large deep skillet
- Tongs
- Knife
- Measuring cups
- Wooden spoon
Ingredients
- 4 boneless skinless chicken breasts
- Salt
- Black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup dry orzo
- 2 1/4 cups chicken broth
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon paprika
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped parsley
- Optional handful of baby spinach
Instructions
- Season the chicken with salt, pepper, oregano, thyme, and paprika.
- Heat olive oil in a large deep skillet over medium-high heat.
- Sear the chicken for about 5–6 minutes per side until golden, then remove from the skillet.
- Reduce heat to medium and sauté the garlic until fragrant.
- Stir in the orzo and toast lightly for about one minute.
- Pour in the chicken broth and bring to a gentle simmer.
- Return the chicken to the skillet, cover, and cook until the orzo is tender and the chicken reaches 165°F internally.
- Stir occasionally to prevent sticking and add a splash of broth if needed.
- Finish with parmesan, parsley, and optional spinach before serving.
Notes & Wine Advice
Notes
Toast the orzo briefly before adding liquid to enhance its nutty flavor. Stir occasionally while simmering to ensure even cooking and prevent sticking. If the skillet looks dry before the pasta is tender, add a small splash of warm broth.Wine Advice
A crisp Pinot Grigio pairs beautifully with the light garlic herb profile, while an unoaked Chardonnay offers enough body to complement the comforting texture without overwhelming the dish.Nutrition values
Calories: 510 kcal | Carbohydrates: 32 g | Protein: 42 g | Fat: 24 g | Saturated Fat: 6 g | Sodium: 640 mg | Sugar: 3 g