This skillet tomato basil chicken with orzo is the kind of one-pan dinner that feels restaurant-y but cooks like a weeknight staple: juicy chicken, a glossy tomato-basil sauce, and tender orzo that soaks up every bit of flavor.
Why You’ll Love This One-Pan Dinner
- One skillet, minimal cleanup: The orzo cooks right in the sauce.
- Big flavor, simple ingredients: Tomatoes, basil, garlic, Parmesan—classic comfort.
- Fast enough for weeknights: Ready in about 35–40 minutes.
- Great leftovers: The orzo stays creamy and reheats well.
Ingredients You’ll Need
- Chicken: Boneless, skinless chicken breasts or thighs.
- Orzo: Regular dry orzo pasta.
- Tomatoes: Cherry or grape tomatoes (plus a little tomato paste for depth).
- Aromatics: Onion (or shallot) and garlic.
- Liquids: Chicken broth (and a splash of cream, optional but delicious).
- Flavor: Italian seasoning, crushed red pepper (optional), salt, black pepper.
- Finishers: Fresh basil and grated Parmesan.
- Fat: Olive oil and a pat of butter (optional for extra richness).
How to Make Skillet Tomato Basil Chicken with Orzo
1) Sear the chicken. Pat chicken dry, season with salt and pepper, then sear in olive oil in a large skillet until golden on both sides (it doesn’t need to be fully cooked yet). Transfer to a plate.
2) Build the base. Sauté onion until soft, then add garlic and tomato paste and cook briefly to deepen the flavor.
3) Add tomatoes and broth. Toss in cherry tomatoes and let them blister and burst. Pour in chicken broth, scraping up browned bits.
4) Cook the orzo in the sauce. Stir in orzo and seasoning. Nestle the chicken back into the skillet, cover, and simmer until orzo is tender and chicken is cooked through.
5) Finish with basil and Parmesan. Stir in a splash of cream (optional), add butter if you want extra gloss, then shower with Parmesan and basil right before serving.
Tips for the Best Results
- Use a wide skillet with a lid: A 12-inch skillet helps the orzo cook evenly.
- Stir the orzo once or twice: Especially during the first few minutes so it doesn’t stick.
- Watch the liquid: If the skillet looks dry before orzo is tender, add a splash more broth or hot water.
- Don’t overcook the chicken: Pull it when it hits 165°F; thighs are more forgiving than breasts.
- Add basil at the end: Keeps it bright and fresh.
Easy Variations
- Make it creamy: Stir in 2–4 tablespoons heavy cream at the end.
- Add greens: Fold in baby spinach until just wilted.
- Make it spicy: Add crushed red pepper or Calabrian chili.
- Swap the protein: Try shrimp (add near the end) or sliced Italian sausage.
What to Serve With It
- Simple arugula salad with lemon vinaigrette
- Garlic bread or warm focaccia
- Roasted broccoli or asparagus
Storage and Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm gently on the stove or microwave with a splash of broth or water to loosen the orzo.
- Freeze: Possible, but the orzo softens; best enjoyed fresh or refrigerated.
Skillet Tomato Basil Chicken with Orzo Recipe
Yield: 4 servings
Time: 10 minutes prep, 25–30 minutes cook
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts or thighs
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup diced yellow onion (or 1 shallot, minced)
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups cherry or grape tomatoes
- 1 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper (optional)
- 1 3/4 cups chicken broth, plus more as needed
- 1 cup dry orzo
- 2 tbsp heavy cream (optional)
- 1 tbsp butter (optional)
- 1/3 cup grated Parmesan, plus more for serving
- 1/2 cup fresh basil leaves, torn
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium. Add onion and cook 2–3 minutes until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste and cook 1 minute. Add tomatoes, Italian seasoning, and crushed red pepper (if using). Cook 3–4 minutes until tomatoes begin to burst.
- Pour in chicken broth, scraping up browned bits. Stir in orzo.
- Nestle chicken (and any juices) back into the skillet. Cover and simmer 10–12 minutes, stirring once or twice, until orzo is tender and chicken reaches 165°F.
- If the skillet looks dry before orzo is tender, add a splash more broth or hot water and continue simmering.
- Turn off heat. Stir in cream and butter (if using). Add Parmesan, then fold in basil. Taste and adjust salt and pepper.
- Serve warm with extra Parmesan and basil.
Notes
- Chicken breasts vs thighs: Thighs stay juicier; breasts cook a bit faster—check temperature early.
- No lid? Cover with foil; keep the simmer gentle so liquid doesn’t evaporate too fast.
- Parmesan tip: Grate your own for the smoothest melt.
