Rosemary Chicken with Parmesan Orzo is a flavorful one-pot meal featuring juicy, herb-crusted chicken thighs served over a bed of buttery, creamy, cheesy orzo. It’s a satisfying, easy-to-make dinner ideal for weeknights when you want something impressive without a lot of fuss.
If you enjoy hearty orzo dishes, try Cajun Orzo or Greek Meatballs with Creamy Lemon Orzo for more inspiration.
One-pot meals are a staple in my rotation because they streamline dinner prep and cleanup. With a skillet and a few pantry staples you can pull together a comforting meal that tastes like you spent far more time on it than you did.
Chicken and orzo are kitchen basics that pair beautifully. Orzo cooks quickly and absorbs flavor well, making it a perfect match for seared chicken and aromatic herbs.
In under an hour you can have this rosemary chicken and parmesan orzo on the table. The recipe uses white wine and Parmesan for brightness and richness — a combination that’s hard to resist.
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 small, rice-shaped pasta made from semolina. In Italy it’s sometimes called pastini or “little pasta.” Although it resembles rice, orzo cooks faster and works well in soups, broths, or as a flavorful side.
How healthy is orzo for you?
Orzo provides protein and some fiber. Choosing whole grain orzo increases fiber content, but regular orzo can still be part of a balanced diet when eaten in moderation and paired with lean protein and vegetables.
Ingredients Needed
- Chicken Thighs: Bone-in thighs give great flavor and crisp skin when seared.
- Orzo: The pasta base for the creamy bed beneath the chicken.
- Herbs: Fresh rosemary and thyme bring aromatic depth.
- Seasoning: Garlic powder, salt, and pepper to taste.
- Aromatics: Sautéed onions and garlic form the flavor base.
- Olive Oil: For searing the chicken.
- Butter: Adds richness and helps brown the chicken.
- Chicken Broth: Uses broth instead of water for extra savory flavor.
- White Wine: Adds acidity and brightness.
- Parmesan: Stirred in for a creamy, cheesy finish.
- Lemons: Fresh lemon juice to finish the dish with a bright finish.
How to make Rosemary Chicken with Parmesan Orzo
- Preheat the oven to 425°F. Season chicken thighs with diced 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 on both sides until golden brown, about 3–5 minutes per side. Remove the chicken and set aside.
- Lower the heat to medium and add diced onion. Sauté until fragrant, about 3 minutes, then add minced garlic and orzo. Toast the orzo for about 3 minutes.
- Pour in chicken broth and white wine, then add thyme, a rosemary sprig, and grated Parmesan. Stir and bring the mixture to a gentle boil.
- Nestle the seared chicken back into the skillet and cover with a lid. Transfer the skillet to the oven and bake for 25 minutes. Remove the lid and bake uncovered for an additional 10 minutes to crisp the skin.
- Finish by squeezing fresh lemon juice over the chicken and orzo before serving.
how to store leftovers
Store leftovers in an airtight container in the refrigerator. For best quality, 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. Heat olive oil and butter in a 12-inch deep skillet over medium-high heat. Sear chicken on both sides until browned, about 3–5 minutes per side, then remove and set aside.
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Reduce heat to medium and add diced onion. Sauté until fragrant, about 3 minutes. Add garlic and orzo, toasting the orzo for about 3 minutes.
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Pour in chicken broth and white wine, add thyme, a sprig of rosemary, and Parmesan. Stir and bring to a boil.
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Return the chicken to the skillet, cover with a lid, and bake in the oven for 25 minutes. Remove the lid and bake uncovered for 10 more minutes.
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Squeeze lemon juice over the finished dish and serve.
Notes
Store leftovers in an airtight container in the refrigerator and consume within three days for best quality.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.