One Pan Chicken and Zucchini Orzo

This one pan chicken and zucchini orzo is a delicious, comforting weeknight meal that comes together in just 30 minutes. Juicy bone-in chicken is seared until golden, then cooked with creamy orzo, grated zucchini, onion, garlic, and Italian herbs in a flavorful chicken broth. Finish each serving with fresh lemon juice, parsley, or Parmesan for a bright and satisfying dinner.hungryhappens

Why You’ll Love This Recipe

• Everything cooks in one skillet.
• Ready in about 30 minutes.
• Includes protein, vegetables, and pasta in one dish.
• The orzo becomes creamy as it cooks in the broth and milk.
• Perfect for an easy family weeknight dinner.
• Easy to customize with additional vegetables.

Ingredients

• 3 pounds bone-in, skin-on chicken legs or thighs.
• Salt, to taste.
• Garlic powder, to taste.
• Onion powder, to taste.
• 1 tablespoon olive oil.
• 1 tablespoon butter.
• ½ sweet onion, diced.
• 4 cloves garlic, minced.
• 1 pound uncooked orzo.
• 1 medium zucchini, grated.
• 32 ounces low-sodium chicken broth.
• ½ cup milk.
• 1 teaspoon Italian herb seasoning.
• Black pepper, to taste.
• 1–2 lemons, halved.
• Fresh parsley or grated Parmesan, for garnish.

Instructions

Season the chicken

Pat the chicken dry with paper towels. Season all sides generously with salt, garlic powder, and onion powder.

Sear the chicken

Heat the olive oil and butter in a large, deep nonstick skillet over medium-high heat.

Place the chicken in the skillet skin-side down. Cook for approximately 4 minutes per side, or until the chicken is deeply golden brown.

Transfer the seared chicken to a plate. It does not need to be fully cooked at this stage.

Sauté the aromatics

Check the skillet. If there is not enough chicken fat left in the pan, add another tablespoon of butter or olive oil.

Add the diced onion and sauté until softened. Stir in the minced garlic and cook for approximately 20 seconds, until fragrant.

Add the orzo and zucchini

Add the uncooked orzo to the skillet and stir to coat it in the oil and pan juices.

Add the grated zucchini and mix until evenly combined.

Pour in the chicken broth and milk. Add the Italian herb seasoning, salt, and black pepper. Stir well.

Cook everything together

Return the chicken pieces and any accumulated juices to the skillet. Cover and cook for 15–20 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.

Stir the orzo occasionally while it cooks to prevent it from sticking to the bottom of the skillet. Add a small splash of broth or water if the mixture becomes too thick before the chicken is fully cooked.

Finish and serve

Garnish with fresh parsley, a drizzle of olive oil, or freshly grated Parmesan cheese.

Squeeze plenty of fresh lemon juice over each serving and serve immediately.

Recipe Tips

• Pat the chicken dry before seasoning so it browns properly.
• Use a meat thermometer to confirm that the chicken reaches 165°F.
• Stir the orzo regularly while it cooks because it can stick to the pan.
• If using water instead of broth, season the dish more generously.
• Let the chicken rest for a few minutes before serving.
• Add sliced mushrooms, carrots, asparagus, spinach, or peas for extra vegetables.
• For boneless chicken thighs, reduce the cooking time and check the temperature early.

Serving Suggestions

Serve this chicken and zucchini orzo with:

• A crisp green salad.
• Steamed broccoli.
• Roasted vegetables.
• Warm crusty bread.
• A simple cucumber and tomato salad.
• Extra lemon wedges and Parmesan cheese.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator.

To reheat, place a portion in a skillet or microwave-safe dish with a splash of broth or water. Warm gently until heated through, stirring occasionally to loosen the orzo.

Frequently Asked Questions

Can I use chicken thighs instead of chicken legs?

Yes. Bone-in chicken thighs work well in this recipe and remain tender during cooking. Boneless thighs can also be used, but they may cook more quickly.

Can I use boneless chicken?

Yes. Use boneless chicken thighs or breasts, adjusting the cooking time as needed. Always check that the thickest part of the chicken reaches 165°F.

Can I use a different type of pasta?

Orzo is ideal because it cooks quickly and creates a creamy texture. Small pasta shapes may work as substitutes, but the amount of liquid and cooking time may need adjustment.

Can I make this recipe without milk?

Yes. Replace the milk with additional chicken broth. The finished orzo may be slightly less creamy but will still be flavorful.

How do I prevent the orzo from sticking?

Keep the skillet covered while the dish cooks, stir the orzo regularly, and add a splash of broth if the liquid is absorbed too quickly.

Nutrition Information

Approximate nutrition per serving:

• Calories: 552 kcal.
• Carbohydrates: 10 g.
• Fiber: 1 g.
• Protein: 38 g.
• Fat: 40 g.
• Saturated fat: 12 g.
• Polyunsaturated fat: 7 g.
• Monounsaturated fat: 17 g.
• Trans fat: 0.2 g.
• Cholesterol: 192 mg.
• Sodium: 273 mg.
• Potassium: 824 mg.
• Sugar: 5 g.
• Vitamin A: 414 IU.
• Vitamin C: 12 mg.
• Calcium: 86 mg.
• Iron: 2 mg.