Italian Chicken Orzo Skillet

I am obsessing about cooking a single dish meal in a skillet. So you will see a couple more meals in a skillet in the coming days. Here is one that is similar to the Chicken Spinach Orzo Skillet I told you about earlier. This is without the spinach, but it has tomatoes instead. More of a red dish instead of a green one. It is still ridiculously easy to make. Try it!

Italian Chicken Orzo Skillet


  • 4 boneless, skinless chicken breasts
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • Salt and pepper
  • 1 cup orzo
  • 2 Tbsp extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 (14.5-ounce) can petite diced tomato
  • 1 1/2 cups low-sodium chicken broth
  • 3 Tbsp chopped fresh basil


  1. Pat chicken dry with paper towels.
  2. Rub all over with oregano, pepper flakes, salt, and pepper.
  3. Toast orzo in large nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes.
  4. Transfer to bowl.
  5. Heat 1 tablespoon oil in empty skillet until shimmering.
  6. Cook chicken until lightly browned, about 3 minutes per side.
  7. Transfer to plate.
  8. Add garlic and remaining oil to empty skillet and cook until fragrant, about 30 seconds.
  9. Add tomatoes, broth, and toasted orzo and bring to boil.
  10. Return chicken, along with any accumulated juices, to skillet.
  11. Cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10 to 12 minutes.
  12. Sprinkle with basil and serve.

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