One-Pan Parmesan Chicken and Orzo with Brussels Sprouts

This one-pan meal combines juicy chicken thighs with creamy orzo and tender Brussels sprouts. It is a fast weeknight dinner that minimizes cleanup by using a single cast iron skillet.

List of ingredients

• 6 bone-in, skin-on chicken thighs – patted dry for maximum crispiness.
• Kosher salt and ground black pepper – for initial and final seasoning.
• 1 teaspoon extra virgin olive oil – used to coat the pan for searing.
• 1 tablespoon butter or plant-based butter – for sautéing aromatics.
• 1 teaspoon garlic, minced – adds a pungent, savory base.
• ¾ pounds brussel sprouts, thinly sliced (approx. 2 cups) – provides a nutty, earthy flavor.
• 2 ½ cups chicken broth or water – the primary liquid for cooking the pasta.
• 1 ½ cups orzo – a rice-shaped pasta that creates a creamy texture.
• 1 teaspoon kosher salt – to season the cooking liquid.
• ⅛ teaspoon ground black pepper – for a subtle spice.
• 1 cup parmesan cheese, grated – provides saltiness and creamy consistency.
• ½ teaspoon fresh lemon zest, finely grated – adds a bright, citrusy aroma.
• ½ teaspoon lemon juice – balances the richness of the cheese and butter.

step-by-step instructions

1. Prep: Place 6 bone-in, skin-on chicken thighs on a plate. Pat them completely dry with paper towels and sprinkle with kosher salt and ground black pepper. Preheat your oven to 400℉.
2. Sear Chicken: Bring a large cast iron skillet to medium-high heat. Add 1 teaspoon of extra virgin olive oil to lightly coat the bottom. Once the pan is hot enough to sizzle, place chicken thighs skin-side down and sear for 3-5 minutes until the skin is golden brown.
3. Bake: Flip the chicken thighs over and transfer the skillet to the middle rack of the preheated oven, uncovered. Bake for 15 minutes or until the internal temperature of the chicken reaches 160℉. Prepare the Brussels sprouts and other ingredients while the chicken bakes.
4. Rest: Remove the skillet from the oven and transfer the chicken thighs to a plate. Let them rest while you prepare the orzo.
5. Sauté: Return the hot pan to the stove top over medium-high heat. Melt 1 tablespoon of butter and add 1 teaspoon of minced garlic, stirring for about 30 seconds until fragrant. Add the sliced Brussels sprouts and sauté for 2-3 minutes until they begin to soften.
6. Combine: Pour in 2 ½ cups of chicken broth, 1 ½ cups of orzo, 1 teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper. Stir the mixture to combine fully. Nestle the chicken thighs back on top and pour in any juices from the resting plate.
7. Simmer: Let the orzo simmer gently, uncovered, for 8-12 minutes until it reaches an al dente texture. Stir the orzo occasionally around the chicken and add small splashes of extra chicken broth if the pan looks dry to prevent sticking.
8. Add Cheese: Remove the chicken thighs from the pan and remove the pan from the heat. Stir in 1 cup of grated parmesan cheese, ½ teaspoon of lemon zest, and ½ teaspoon of lemon juice until the sauce is creamy. Taste and adjust salt, cheese, or lemon as desired.
9. Serve: Place the chicken thighs atop the creamy orzo on a plate and serve immediately.

Cooking Tips for Perfect Results

Achieving the Perfect Skin Sear

Patting the chicken skin completely dry with paper towels is the most important step for crispiness. Moisture on the surface creates steam, which prevents the skin from browning. Ensure the oil is shimmering and hot before adding the meat to create an instant sear.

Managing Orzo Texture

Orzo can absorb liquid quickly and may stick to the bottom of a cast iron pan. Stirring frequently helps distribute the heat and liquid evenly. Keep an extra cup of warm chicken broth nearby to add as needed during the simmering phase.

Controlling Oven Temperature

Using a meat thermometer is the only way to ensure the chicken is safe and juicy. Aim for 160℉ before removing it from the oven for the first time. The final simmer with the orzo will bring the internal temperature up to the safe 165℉ mark.

Selecting the Right Skillet

A heavy-bottomed cast iron skillet is ideal because it transitions seamlessly from the stovetop to the oven. Its heat retention ensures the chicken sears evenly and the orzo simmers steadily. If using stainless steel, be extra vigilant about stirring to avoid sticking.

Ingredient Substitutions and Alternatives

Using Chicken Breasts Instead of Thighs

Chicken breasts cook faster and are leaner than thighs. If using breasts, sear them on the stovetop until they reach an internal temperature of 150℉. Skip the oven step and let them finish cooking during the 8-12 minute orzo simmer to prevent them from drying out.

Alternative Green Vegetables

While Brussels sprouts add a great nutty flavor, you can swap them for other vegetables. Sliced broccoli or asparagus can be added at the same time as the sprouts. Fresh spinach or frozen peas should be stirred in at the very end with the parmesan cheese.

Dairy-Free Cheese Options

For a dairy-free version, replace the parmesan with a plant-based parmesan alternative or nutritional yeast. Nutritional yeast provides a similar nutty, cheesy flavor. Use plant-based butter in the sauté step to keep the entire dish vegan-friendly or dairy-free.

Liquid Base Variations

Chicken broth provides the most depth, but vegetable broth is a suitable alternative for a lighter taste. If using water, increase the salt by an additional half teaspoon to compensate for the lack of seasoning in the liquid.

Flavor Variations and Enhancements

Adding a Spicy Kick

To introduce some heat, stir in 1/4 teaspoon of red pepper flakes during the garlic sauté step. This infuses the butter with spice before the liquid is added. You can also add a pinch of cayenne pepper to the initial chicken seasoning.

Increasing Herbaceous Notes

Adding fresh herbs can elevate the flavor profile of the dish. Stir in two tablespoons of chopped fresh parsley or basil at the same time as the lemon juice. Thyme and rosemary also pair exceptionally well with the chicken and Brussels sprouts.

Enhancing the Citrus Profile

If you prefer a brighter, more acidic dish, double the amount of lemon zest and juice. The acidity helps cut through the richness of the parmesan and butter. Adding a squeeze of fresh lemon over the plated chicken also adds a fresh finish.

Using Different Garlic Forms

While minced fresh garlic is standard, roasted garlic provides a sweeter, mellower taste. Mash three to four cloves of roasted garlic into the butter before adding the Brussels sprouts. Garlic powder can be used as a substitute, but use only 1/4 teaspoon.

Serving Suggestions

Ideal Bread Accompaniments

Garlic bread or a toasted baguette is perfect for soaking up the creamy parmesan sauce. Grill slices of sourdough with olive oil and salt for a simpler option. The crunch of the bread provides a nice contrast to the tender orzo.

Fresh Side Salad Pairings

A light, acidic salad balances the richness of this one-pan meal. A simple arugula salad with lemon vinaigrette or a classic Caesar salad works well. Fresh cucumber and tomato slices with a splash of vinegar also provide a refreshing counterpoint.

Plating for Presentation

For a professional look, spoon a generous portion of the creamy orzo into a shallow bowl. Place the golden-brown chicken thigh prominently on top. Garnish with a sprinkle of fresh parsley and an extra pinch of grated parmesan.

Storage and Reheating Guidelines

Refrigerator Storage

Store leftover chicken and orzo in an airtight container in the refrigerator. This dish stays fresh and safe to eat for 5 to 6 days. Ensure the container is sealed tightly to prevent the pasta from drying out.

Reheating for Best Texture

The best way to reheat this dish is on the stovetop over medium-low heat. Add a splash of chicken broth or water to the pan to loosen the orzo. Cover the pan with a lid to steam the chicken and pasta back to their original tenderness.

Microwave Reheating Tips

If using a microwave, place the portion in a microwave-safe dish and add a tablespoon of water. Cover the dish with a damp paper towel to trap steam. Heat in 1-minute intervals, stirring in between to ensure the cheese doesn’t separate.

Troubleshooting Common Issues

Solving Sticking Problems

If the orzo sticks to the bottom of the pan, do not scrape aggressively. Add two to three tablespoons of warm broth and stir gently from the edges. This deglazes the pan and incorporates the browned bits back into the sauce.

Adjusting Sauce Consistency

If the final result is too thick, stir in a small amount of warm broth or a tablespoon of heavy cream. If it is too thin, simmer for an additional two minutes without a lid. Adding more parmesan cheese will also thicken the sauce.

Correcting Overcooked Pasta

If the orzo becomes too mushy, avoid stirring it further. Adding a small squeeze of fresh lemon juice can help brighten the flavor and distract from the softer texture. In the future, check the orzo 2 minutes before the recommended simmer time.

Addressing Underdone Brussels Sprouts

If the sprouts are too firm, slice them thinner using a mandolin or a sharp knife. Alternatively, sauté them for an extra 2 minutes before adding the broth. Ensuring they are thinly sliced allows them to cook through during the simmering phase.

Frequently Asked Questions

What exactly is orzo?

Orzo is a type of pasta shaped like a large grain of rice. While it looks like rice, it is made from semolina flour and has the texture of a small noodle. In this recipe, it creates a consistency similar to risotto.

Can I use pre-cooked or rotisserie chicken?

Yes, you can use leftover or rotisserie chicken. Skip the searing and baking steps and simply cook the orzo and vegetables as directed. Add the pre-cooked chicken at the very end, just before adding the cheese, to warm it through.

Do I have to use a cast iron skillet?

An oven-safe stainless steel or anodized aluminum skillet will work. The main requirement is that the pan can go into a 400℉ oven. If your pan is not oven-safe, you will need to finish the chicken on the stovetop.

Can this recipe be frozen?

The chicken freezes well, but the orzo can become overly soft or grainy upon thawing. It is recommended to refrigerate the dish rather than freeze it. If you must freeze it, undercook the orzo slightly before freezing.

Print