Description
A hearty and flavorful one-pot Italian dish made with tender chicken, orzo pasta, and vegetables simmered in a savory tomato-based broth.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add chicken pieces and cook until browned on all sides. Remove and set aside.
- In the same pot, add diced onion and cook until softened, about 3 minutes.
- Add garlic, bell pepper, and zucchini, and cook for another 4-5 minutes.
- Stir in orzo pasta and toast for 1-2 minutes.
- Add diced tomatoes (with juice), chicken broth, oregano, basil, salt, and pepper.
- Return the chicken to the pot and stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until orzo is tender and chicken is cooked through.
- Stir in grated Parmesan cheese.
- Garnish with chopped parsley before serving.
Notes
- You can substitute vegetables based on preference or seasonality.
- Add a pinch of red pepper flakes for extra heat.
- Leftovers can be stored in the refrigerator for up to 3 days.