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One-Pan Chicken and Orzo

This one-pan chicken and orzo with tomatoes and burrata is so good, super easy, and really creamy and cheesy without the need for heavy cream. I toasted the orzo in butter before cooking it, which makes it so flavorful and pushes this whole dish over the top. It's the perfect weeknight meal!

Key Ingredients Needed

Chicken Breast Orzo Parmesan Cheese Burrata Garlic Chicken Borth Olive Oil Butter Grape Tomato Spices

Step 1

Butterfly and halve each of your chicken breasts to reduce the thickness and divide into four portions. Generously sprinkle both sides of each portion with salt and black pepper.

Step 2

Add olive oil and butter to a cast-iron or non-stick pan over medium-high heat. Cook for 8-10 minutes, flipping half way, until chicken reaches 165°F. Once done, remove from pan and set it aside.

Step 3

Turn the heat down to medium. Add the orzo to the pan and cook 3-5 minutes, stirring constantly, until it is golden brown and appears toasted. Don't let it sit for too long or it will burn.

Step 4

Add the garlic to the pan and cook for 1 minute, then add the chicken broth, tomatoes, and spices. Let the broth come to a simmer and cook for about 15 minutes, stirring occasionally.

Step 5

Add the parmesan cheese to the pan and stir until melted and combined. Turn the heat to low and add the chicken back to the pan.

Step 6

Break the burrata up over the top of the chicken, then cover the pan and allow the cheese to melt a bit, a couple of minutes. Top with freshly chopped basil, if desired.

ENJOY!

Step 7

Q: Can I make this chicken and orzo recipe gluten free?

A: You can! To make this gluten free, you can replace the orzo with rice or use gluten-free orzo. If you use rice, rinse it in water before adding it to the pan, and use a 2-1 rice to liquid ratio.

Q: I can't find burrata. What can I use instead?

A: If you can't find burrata, fresh mozzarella would be great in this dish too.ratio.

Q: Can I use chicken thighs instead of breasts?

A: Of course! You may have to adjust the cooking time, depending on the size of your thighs. Just make sure the internal temperature has reached 165°F before removing the chicken from the pan.

Looking for another recipe?

Try our creamy red pepper and tomato pasta!