Rosemary Chicken with Parmesan Orzo is a flavorful one-pot dinner featuring juicy, herb-crusted chicken thighs served over a bed of buttery, creamy, and cheesy orzo. This savory, satisfying dish comes together quickly, making it a perfect weeknight meal.
If you enjoy hearty orzo dishes, consider trying Cajun Orzo or Greek Meatballs with Creamy Lemon Orzo for more inspiration.
One-pot meals are reliable weeknight heroes: minimal prep, few dishes, and great flavor. I often pull out a skillet, toss in what I have, and end up with a comforting dinner everyone loves.
Both chicken and orzo are pantry-friendly staples that pair beautifully. With a little white wine, fresh herbs, and plenty of Parmesan, this rosemary chicken and orzo dish feels special without extra fuss. You can have it on the table in under an hour.
Table of contents
- Is orzo a pasta or rice?
- How healthy is orzo for you?
- Ingredients Needed
- How to make Rosemary Chicken with Parmesan Orzo
- How to store leftovers
- More Chicken Recipes
Is orzo a pasta or rice?
Orzo is a pasta shaped like large grains of rice. Often called pastini or “little pasta” in Italy, it’s made from semolina and works well hot in stews and casseroles or cold in salads. It cooks faster than rice and toasts nicely for added flavor.
How healthy is orzo for you?
Orzo provides carbohydrates and some protein. Whole grain orzo offers more fiber and nutrients than refined varieties. When enjoyed in balanced portions alongside protein and vegetables, orzo can be part of a healthy meal plan.
Ingredients Needed
- Chicken Thighs: Bone-in thighs give crispy skin and juicy meat when seared first.
- Orzo: The pasta base for the creamy bed beneath the chicken.
- Herbs: Fresh rosemary and thyme brighten the dish.
- Seasoning: Garlic powder, salt, and pepper.
- Aromatics: Onion and fresh garlic sautéed as a flavor base.
- Olive Oil: For searing the chicken.
- Butter: Adds richness and helps brown the chicken.
- Chicken Broth: Cooks the orzo and deepens the savory flavor.
- White Wine: Adds acidity and complexity.
- Parmesan: Delivers the creamy, cheesy finish.
- Lemons: Fresh lemon juice brightens the finished dish.
How to make Rosemary Chicken with Parmesan Orzo
- Preheat the oven to 425°F. Season chicken thighs with chopped rosemary, garlic powder, salt, and pepper. Heat olive oil and butter in a deep 12-inch skillet or pot over medium-high heat.
- Sear the chicken until browned on both sides, about 3–5 minutes per side. Remove the chicken and set aside on a plate or rack.
- Lower the heat to medium and add the diced onion. Sauté until soft and fragrant, about 3 minutes. Add minced garlic and orzo, stirring and toasting the orzo for about 3 minutes.
- Pour in the chicken broth and white wine, then stir in thyme, a sprig of rosemary, and grated Parmesan. Bring the mixture to a boil.
- Return the seared chicken to the skillet, cover, and transfer to the oven. Bake for 25 minutes, then uncover and bake an additional 10 minutes to crisp the skin. Finish by squeezing fresh lemon juice over the dish before serving.
How to store leftovers
Keep leftover Rosemary Chicken with Parmesan Orzo in an airtight container in the refrigerator. For best quality and food safety, enjoy within three days. Reheat gently on the stove or in the oven until warmed through.
More Chicken Recipes
Main Course
Baked Chicken Leg Quarters
Main Course
Easy Cast Iron Skillet Chicken Thighs
Main Course
Easy Cajun Chicken and Rice
Main Course
Butter Chicken with Naan
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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
Instructions
-
Preheat oven to 425 degrees F.
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Season chicken with rosemary, garlic powder, 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 per side. Remove chicken and set aside.
-
Reduce heat to medium and add diced onion. Sauté until fragrant, about 3 minutes. Add garlic and orzo and cook for about 3 minutes to toast the orzo.
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Pour in chicken broth and white wine. Stir in thyme, rosemary, and Parmesan. Bring to a boil.
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Return the chicken to the skillet, cover, and transfer to the oven. Bake for 25 minutes, then remove the lid and bake an additional 10 minutes until the chicken skin is crisp and the orzo is tender.
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Squeeze fresh lemon juice over the finished dish and serve.
Notes
Store leftovers in an airtight container in the refrigerator and enjoy within three days. Reheat gently to preserve texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.