One-Pan Chicken and Summer Vegetable Orzo: Your Ultimate Weeknight Dinner Recipe
There’s nothing quite as satisfying as a delicious, wholesome meal that comes together in a single pan. This **Chicken and Summer Vegetable Orzo** is precisely that – a vibrant, flavorful dish designed to simplify your dinner routine while celebrating the freshest produce of the season. Featuring tender chicken thighs and a medley of peak-season vegetables nestled with quick-cooking orzo, this skillet dinner is not only incredibly fresh and delightful but also promises minimal cleanup. It’s destined to become a staple in your kitchen, making repeat appearances all summer long and well into the cooler months.
Embracing the Best of Summer Vegetables
Summer brings an unparalleled bounty of fresh produce, and this recipe spotlights my absolute favorite “trifecta” of peak-season vegetables: juicy cherry tomatoes, crisp zucchini, and sweet corn. This vibrant trio isn’t just for show; it’s a powerhouse of flavor and nutrition that truly shines in this one-pan wonder. The sweetness of the corn perfectly complements the slight tartness of the tomatoes and the mild, earthy notes of the zucchini. When combined with savory chicken and a rich broth, these vegetables transform into a harmonious blend that captures the essence of summer in every bite.
Using seasonal vegetables isn’t just about taste; it’s also about maximizing freshness and nutrient content. When vegetables are at their peak, they require less fuss and deliver more flavor. This makes them ideal for quick-cooking dishes like our chicken and orzo, where their natural goodness can really stand out. Beyond this beloved trio, this recipe is incredibly adaptable, allowing you to incorporate other summer favorites. Think bell peppers (already included here!), eggplant, or even green beans. The beauty of a one-pan dish is its flexibility, letting you adjust ingredients based on what’s freshest and most appealing at your local market.
Why Orzo is the Perfect Choice for this One-Pan Meal
Orzo, a small, rice-shaped pasta, is a true game-changer for weeknight dinners, especially in a one-pan setting. Its diminutive size means it cooks incredibly quickly, often absorbing the flavorful liquid directly in the pan alongside the other ingredients. This not only speeds up the cooking process but also allows the orzo to soak up all the delicious juices from the chicken and vegetables, resulting in a deeply flavorful and wonderfully tender pasta. Unlike larger pasta shapes that can take longer to cook and require more separate steps, orzo integrates seamlessly into the dish, creating a creamy, comforting base that ties all the elements together. It’s a fantastic alternative to rice or other grains, offering a unique texture that’s both satisfying and light.
Gathering Your Ingredients for This Flavorful Skillet
Crafting this tasty Chicken and Summer Vegetable Orzo requires a selection of fresh produce and pantry staples. While there’s a bit of chopping involved, it’s easily done while the chicken is browning, making the whole process efficient. We prioritize bone-in, skin-on chicken thighs for their unmatched flavor and ability to remain succulent during cooking. Coupled with aromatic garlic and onion, the star summer vegetables, a rich chicken broth, and a few key spices, you’re set for a truly memorable meal. Fresh basil and Parmesan cheese at the end elevate the dish to gourmet status with minimal effort.
- Chicken thighs with bone-in and skin on
- Extra virgin olive oil
- Orzo
- Yellow onion, diced
- Garlic, finely minced
- Diced zucchini
- Diced red bell pepper
- Fresh corn (from the cob is best!)
- Chicken broth (low sodium preferred)
- Tomato paste
- Paprika, ground
- Garlic powder
- Dried Italian herbs
- Kosher salt – divided
- Freshly ground black pepper
- Butter
- Cherry tomatoes (or more, for a burst of color and flavor)
- Fresh basil for serving (essential!)
- Shredded or grated Parmesan cheese for serving
Let’s Get Cooking: Step-by-Step Instructions
Preparing this one-pan chicken and orzo dish is straightforward and enjoyable. The key is to build layers of flavor right from the start, beginning with perfectly browned chicken and then sautéing the aromatics and vegetables. Follow these simple steps, and you’ll have a delightful, comforting meal on your table in under an hour.
- **Prepare the Chicken:** Pat the chicken thighs thoroughly dry on both sides with paper towels. This crucial step ensures a crispy skin when searing. Season generously with kosher salt and freshly ground black pepper.
- **Sear the Chicken:** In a large braiser or a wide, oven-safe skillet with a lid, heat 1 tablespoon of extra virgin olive oil over medium-high heat until it glistens. Carefully add the chicken thighs, skin-side down, and brown for 3-4 minutes on each side until golden and crisp. This initial sear develops incredible flavor.
- **Rest the Chicken:** Remove the browned chicken thighs from the pan and set them aside on a plate. Don’t worry if they’re not cooked through; they will finish cooking to perfection later with the orzo and vegetables.
- **Sauté Aromatics and Orzo:** If the pan seems dry, add another tablespoon of olive oil. Reduce the heat to medium. Add the diced yellow onions, minced garlic, and uncooked orzo to the pan. Sauté for about one minute, stirring constantly, until the orzo is lightly toasted and the onions are fragrant. This toasting step adds a nutty depth of flavor to the orzo.
- **Add Vegetables:** Stir in the diced zucchini, fresh corn kernels, and diced red bell peppers. Continue to sauté for another minute, allowing the vegetables to soften slightly and release their aromas.
- **Build the Sauce:** Pour in the chicken broth, then add the tomato paste, ground paprika, garlic powder, dried Italian herbs, the remaining kosher salt, and black pepper. Stir everything together until the tomato paste is fully dissolved and all ingredients are well blended.
- **Enrich with Butter:** Add the butter to the mixture and stir until it melts and is fully incorporated, adding richness and a silky texture to the sauce.
- **Assemble and Simmer:** Arrange the browned chicken pieces evenly on top of the vegetable and orzo mixture. Scatter the cherry tomatoes over the top.
- **Cook to Perfection:** Lower the heat to low, cover the skillet tightly with a lid, and let it simmer gently for approximately 20 minutes, or until most of the liquid has been absorbed and the orzo is tender to the bite. You might notice some liquid remaining around the edges, but as long as the orzo is cooked through, the dish is ready.
- **Serve and Enjoy:** Serve individual portions with a piece of chicken and a generous scoop of the flavorful orzo and vegetable mixture. Garnish with plenty of fresh basil leaves and a sprinkle of shredded or grated Parmesan cheese.
And most importantly, savor every spoonful of this delightful, easy dinner! It truly tastes like summer in a bowl. 🙂
Expert Tips & Delicious Substitutions to Make It Your Own
One of the best things about this Chicken and Summer Vegetable Orzo recipe is its versatility and the ease with which you can adapt it to your preferences or what you have on hand. Here are some of my favorite tips and substitutions to help you make this dish truly your own:
Oven Finish for Hands-Off Cooking
If you’re like me and appreciate the “set it and forget it” convenience, this recipe is a perfect candidate for finishing in the oven. After arranging the chicken and cherry tomatoes on top of the orzo and vegetable mixture (Step 9), instead of simmering on the stovetop, cover your oven-safe braiser or skillet with a lid and transfer it to a preheated oven at 375ºF (190ºC). Bake for approximately 25-30 minutes, or until the chicken is cooked through (internal temperature of 165ºF or 74ºC) and the orzo has absorbed most of the liquid. The oven provides a more even heat distribution, ensuring everything cooks beautifully without needing constant attention.
Choosing the Right Chicken
While the recipe specifically calls for bone-in, skin-on chicken thighs, there’s a good reason for this. These cuts are packed with flavor and tend to stay incredibly moist throughout the cooking process, thanks to the bone and fat content in the skin. This makes a significant difference in the final taste and texture of your dish. **Skinless and boneless chicken thighs or drumsticks** also work beautifully, offering similar flavor and moisture. However, I strongly advise against using chicken breasts for this particular recipe. Chicken breasts are leaner and cook much faster, making them prone to drying out when cooked for the same duration as the orzo. For a truly succulent and flavorful result, stick with dark meat chicken pieces.
Vegetable Variations Beyond the Trio
While the cherry tomatoes, zucchini, and corn are a fantastic combination, feel free to experiment with other summer vegetables:
- **Eggplant:** Diced eggplant can be added with the zucchini and bell peppers for a heartier dish.
- **Green Beans:** Snap trimmed green beans can be stirred in during the last 10 minutes of simmering.
- **Asparagus:** Cut into 1-inch pieces, asparagus adds a lovely crunch and can be added with the cherry tomatoes.
- **Leafy Greens:** Wilt in a handful of fresh spinach or kale during the last few minutes of cooking for added nutrition.
- **Other Bell Peppers:** Swap red bell pepper for yellow or orange for a different color and slightly varying sweetness.
Flavor Boosters & Garnish Ideas
To elevate the flavors even further:
- **Fresh Herbs:** Beyond basil, consider a sprinkle of fresh parsley or oregano just before serving.
- **Lemon Zest & Juice:** A squeeze of fresh lemon juice or a sprinkle of lemon zest at the end brightens the entire dish.
- **Spicy Kick:** A pinch of red pepper flakes added with the spices can provide a subtle heat.
- **Different Cheeses:** While Parmesan is classic, a sprinkle of crumbled feta cheese or a dollop of goat cheese could add a delightful tang.
Meal Prep and Storage
This One-Pan Chicken and Summer Vegetable Orzo makes excellent leftovers!
- **Storage:** Store any leftover portions in an airtight container in the refrigerator for up to 3-4 days.
- **Reheating:** Reheat gently in the microwave or on the stovetop over low heat, adding a splash of chicken broth or water to loosen the orzo if it has thickened too much.
Dietary Adjustments
Making small adjustments can cater to different dietary needs:
- **Gluten-Free:** Look for gluten-free orzo pasta, which is becoming more widely available.
- **Dairy-Free:** Simply omit the butter and Parmesan cheese, or use a dairy-free butter substitute and a plant-based Parmesan alternative.
More One-Pan Chicken Dinners to Love
I often find that getting dinner on the table during busy weekdays can be a challenge, even for those who enjoy cooking! That’s why one-pan dinners are absolute lifesavers – they minimize dishes and maximize flavor. If you enjoyed this recipe, you’ll love these other family favorites that I make on repeat:
- **One Pan Lemon Rosemary Chicken and Rice**: Succulent chicken thighs are perfectly infused with the bright flavors of lemon and fragrant rosemary, all cooked together with fluffy rice. This aromatic meal is ready in just 30 minutes, making it ideal for a quick yet elegant dinner.
- **One-Pan Artichoke Chicken Bake**: This Mediterranean-inspired chicken bake truly defines “lazy dinner” without sacrificing an ounce of flavor. Tender chicken thighs are baked alongside savory artichoke hearts, zesty lemon slices, and a colorful mix of peppers and onions for a truly delightful and effortless meal.
- **Easy Salsa Verde Chicken and Rice**: If you’re craving a dinner with a little kick and bold, vibrant flavors, this is your winner! Featuring zesty salsa verde and tender chicken, this dish is a fantastic way to add some excitement to your weeknight menu.
- **Pasta with Chicken, Sun-Dried Tomatoes, and Garlic**—Okay, this one isn’t *precisely* one pan, but it’s incredibly close! My tip for making it nearly a one-pot wonder: cook the pasta first, then use the same pot to finish the remainder of the dish. This rich and savory pasta dish, bursting with sun-dried tomatoes and garlic, is a perennial favorite of ours and our friends.
If you tried this delightful recipe, please help other readers by leaving a comment below and sharing some stars! Your feedback is incredibly valuable, and we 🫶🏼 appreciate you!
All content and photographs ©Claudia’s Table and claudiastable.com
Chicken and Summer Vegetable Orzo
Ana | Claudia’s Table
May 29, 2024
Pin Recipe
Equipment
-
1 large braiser or wide skillet with lid
Ingredients
- 2 pounds of chicken thighs with bone-in and skin on
- 1-2 tablespoons of extra virgin olive oil
- 1 1/2 cups of orzo
- 1/2 cup of diced yellow onion
- 2 cloves of garlic finely minced
- 1/2 cup of diced zucchini
- 1/2 cup of diced red pepper
- 1 cup of fresh corn
- 1 1/2 cups of chicken broth
- 1 tablespoon of tomato paste
- 1 teaspoon of paprika ground
- 1 teaspoon of garlic powder
- 1 teaspoon of dried Italian herbs
- 1 teaspoon of kosher salt – divided
- 1 teaspoon of pepper
- 1 tablespoon of butter
- 1 cup of cherry tomatoes or more
- fresh basil for serving
- shredded parmesan cheese for serving
Instructions
-
Pat the chicken dry on both sides and sprinkle with some kosher salt and pepper.
-
Using a large braiser or wide skillet with a lid, heat 1 tablespoon of olive oil on medium-high heat until glistening.
-
Add chicken thighs, skin-side down, and brown for 3-4 minutes on each side until golden and crisp.
-
Remove the chicken thighs from the pan and set aside. The chicken will finish cooking with the orzo and vegetables.
-
If the pan is dry, add 1 tablespoon of olive oil. Reduce heat to medium. Add diced onions, minced garlic, and orzo. Sauté for one minute, stirring constantly, until fragrant and lightly toasted.
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Add the diced zucchini, fresh corn, and diced red peppers. Sauté for another minute.
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Add chicken broth, tomato paste, paprika, garlic powder, dried Italian herbs, remaining salt and pepper. Stir well.
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Add butter and stir until everything is blended well and the butter is melted.
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Arrange chicken pieces on top of the vegetable and orzo mixture. Add cherry tomatoes on top of the orzo mixture.
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Lower the heat to low and simmer, covered, for about 20 minutes, or until most of the liquid has been absorbed and the orzo is tender to the bite. Note that there will be some liquid on the edges of the orzo after 20 minutes, but if the orzo is tender to the bite, the chicken and orzo are ready. (Alternatively, bake in a preheated 375ºF/190ºC oven for 25-30 minutes).
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Serve a piece of chicken with the chicken and orzo mixture. Top generously with fresh basil and fresh parmesan cheese.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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