Rosemary Chicken with Parmesan Orzo is a delicious one-pot meal of juicy herb encrusted chicken thighs over a bed of buttery, creamy, cheesy pasta. This savory, mouth-watering dish is a quick and convenient solution to a weeknight dinner.
If you are interested in more filling orzo recipes, then try the Cajun Orzo with Kielbasa or my Greek Meatballs with Creamy Lemon Orzo.
Never underestimate the value of a one-pot meal! They are always an easy addition to my weekly supper rotation because they don't require much thought or effort.
I just pull out my skillet and throw in whatever ingredients I have on hand. The end result is always something tasty!
Chicken and orzo are common ingredients that most of us keep in our kitchens. Both are an amazing base for a comforting, hearty meal.
With little to no fuss, you will have Rosemary Chicken with Parmesan Orzo on the dinner table in less than an hour! This impressive rosemary chicken orzo dish incorporates white wine and cheese; what's not to love?
Is orzo a pasta or rice?
Orzo is a super versatile pasta that is often mistaken for rice. In Italy, it is referenced as pastini or "little pasta" due to its thin oval shape. It is made from semolina and can be served hot or cold.
Although orzo looks like rice, it is not. It actually cooks quicker than rice. Its tiny shape makes orzo ideal for soups and broths but it also works great as a side dish.
How healthy is orzo for you?
Orzo is packed with protein and has a high fiber content. However, whole grain varieties of orzo have significantly more fiber than regular orzo. Eaten in moderation, orzo can be part of a perfectly balanced diet.
ingredients for Rosemary Chicken with Parmesan Orzo
- Chicken Thighs: I used bone-in chicken thighs and seared them prior to adding them to the orzo. This created a nice, crisp skin and tender, juicy meat.
- Herbs: Rosemary and thyme add a freshness to the overall dish.
- Seasoning: Garlic powder, salt and pepper for added flavor.
- Aromatics: I sautéed onions then added garlic as a base for this recipe.
- Olive Oil: Drizzled in prior to searing the chicken.
- Butter: Adds a golden color to the chicken.
- Chicken Broth: So much better than just adding water to cook the orzo! It adds a savory depth of flavor.
- White Wine: The acidity of wine adds moisture to the chicken.
- Parmesan: For a cheesy, creamy texture this is a must!
- Lemons: For a touch of zest!
how to make Rosemary Chicken with Parmesan Orzo
- Prior to cooking, preheat the oven to 425 degrees F. Season the chicken thighs with rosemary, garlic powder, and salt and pepper. Then drizzle olive oil and add butter to a deep skillet or pot over medium-high heat.
- Sear the chicken on both sides until browned. This should take about 3-5 minutes on each side. Next, remove the chicken from the pan and place it on a cooling rack or plate.
- Reduce the heat to medium and add onions. Then saute until fragrant (about 3 minutes). Add garlic and orzo and cook for 3 minutes to toast the orzo. Pour chicken broth and white wine into the skillet/pot. Add thyme, rosemary, and parmesan and stir. Bring to a boil.
- Place the chicken back into the skillet or pot and cover with a lid. Then put it in the oven and bake for 25 minutes. Uncover the lid and cook for an additional 10 minutes. Finally, squeeze lemons over the finished dish and enjoy!
how to store leftovers
Store this Rosemary Chicken with Parmesan Orzo in an airtight container in the refrigerator for the best results. It will ensure that this recipe stays fresh for the longest amount of time. Enjoy this meal within 3 days of cooking.
MORE RECIPES YOU'LL LOVE!
- White Wine Herb Roasted Chicken
- One Pot Garlic Butter Shrimp and Orzo
- Healthy Orange Sesame Chicken
- Rosemary Apple Cider Chicken
- Pesto Carbonara with Crispy Prosciutto
- Caprese Grilled Chicken with Herb Roasted Potatoes
- Easy Chicken Broccoli and Cheese Casserole
- Honey Za'atar Chicken with Chickpeas
- One Pot Creamy Tomato Pasta with Spinach
- One Pan Baked Chicken Meatballs
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Rosemary Chicken with Parmesan Orzo
Equipment
- 12-inch Skillet
Ingredients
- 4-5 Bone-in chicken thighs
- 2 tbsps Fresh rosemary, diced
- 2 tsp Garlic powder
- Salt and pepper, to taste
- Olive oil
- 3 tbsps Butter
- 1 Onion, diced
- 3 Garlic cloves, diced
- 2 cups Orzo
- 3 cups Chicken broth
- 2 cups White wine
- 2 sprigs Thyme
- 1 sprig Rosemary
- 2 Lemons, juiced
- 1 cup Parmesan
Directions
- Preheat oven to 425 degrees F.Â
- Season chicken with rosemary, garlic powder, and salt and pepper. Drizzle olive oil and add butter to a 12-inch deep skillet or pot over medium-high heat. Sear chicken on both sides until browned, about 3-5 minutes on each side. Remove chicken from the pan and put it on a cooling rack or plate.
- Reduce the heat to medium and add onions. Saute until fragrant, about 3 minutes. Add garlic and orzo and cook for 3 minutes to toast the orzo.Â
- Pour chicken broth and white wine into the skillet/pot. Add thyme, rosemary, and parmesan and stir. Bring to a boil.
- Add chicken back to the skillet/pot and cover with a lid. Add to the oven and bake for 25 minutes. Uncover the lid and cook for an additional 10 minutes.
- Squeeze lemons over the finished dish.
I've made this recipe three times and it's SO good! A fave for Sunday Dinner!
Thank you!