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One Pot Italian Chicken with Orzo in skillet
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One Pot Italian Chicken with Orzo

This simple and delicious One Pot Italian Chicken with Orzo pasta is full of flavor from fire-roasted tomatoes and herbs. Add a side of vegetables and your dinner is ready in 30 minutes.
Author: Lisa Kerhin


  • 4 boneless skinless chicken breasts
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup uncooked orzo pasta
  • 3 tbsp olive oil
  • 3 cloves of garlic minced
  • 1 small onion finely diced
  • 1 15 oz can Fire-Roasted diced tomatoes
  • 1-1/2 cups unsalted chicken stock or broth
  • chopped fresh basil for topping


  • Season chicken with Italian seasoning, salt and pepper.
  • Heat a large skillet over med-high heat. Add in the dry orzo and toast until the orzo begins to turn golden brown. No oil needed for this step. Give the orzo a stir a few times while it's toasting.Watch the orzo carefully, it can toast quickly. Once it's golden brown, remove from skillet and set aside.
  • Using the same skillet, heat 2 tablespoons of olive oil until hot.
  • Add the chicken to the skillet and brown on each side, about 2-3 minutes perside.
  • Remove chicken from skillet and set aside for a moment.
  • Heat remaining 1 tablespoon oil in pan until hot once again, then saute onion until tender, about 2 minutes. Add the garlic and cook for another 30 seconds.
  • Add the can of fire-roasted diced tomatoes and chicken stock to the skillet; stir and bring to a boil.
  • Once the sauce is boiling, stir in toasted orzo and reduce heat to medium-low. Place browned chicken breasts in the skillet with the orzo and tomatoes.
  • Cover pan and let cook at medium-low 15 - 20 minutes or until orzo is tender and chicken is cooked throuhg and registers 165F.
  • Garnish with chopped fresh basil before serving.