Amazing 1-Pan Healthy Chicken Orzo Skillet

If you’re like me, some weeknights feel like a race against the clock. You want something genuinely satisfying, but you absolutely do not want a mountain of dishes waiting for you at 8 PM. That’s why I keep this Healthy Chicken Orzo Skillet recipe on heavy rotation. It’s my go-to solution for a balanced dinner that tastes like you spent way more time on it than you actually did.

I’ve cooked enough quick dinners to know the difference between something that *feels* healthy and something that actually *is* healthy and delicious. This one manages to be wonderfully light—thanks to the veggies and lean chicken—but still feels incredibly comforting because of that creamy, starchy orzo soaking up all the broth.

The real magic here is the one-pan cleanup, seriously. Everything cooks together right in that skillet, meaning you’re done cooking and cleaning up in under 40 minutes total. Trust me, once you try this method, you’ll wonder how you ever managed those busy evenings without this simple recipe in your back pocket.

Gathering What You Need for Your Healthy Chicken Orzo Skillet

Okay, the best part about this meal is that you probably have most of this stuff already! Since this is a one-pan dish, we don’t need a million bowls or prep containers, which is always a win in my book. I’ve broken down everything you need below, but pay close attention to the chicken and veggies, because those details really make sure your Healthy Chicken Orzo Skillet comes out perfectly textured.

We want everything chopped and ready to go before we even turn on the burner. Think of it like setting up your little station—it makes the actual cooking process so much smoother and faster, especially once that chicken starts browning!

Essential Ingredients for the Healthy Chicken Orzo Skillet

When you’re grabbing your supplies, make sure you’re using low-sodium broth—that’s key for keeping this a truly healthy chicken orzo skillet without watering down the flavor. And please, dice that zucchini reasonably small so it cooks at the same time as the pasta!

• One pound of boneless skinless chicken breast, cut into nice 1-inch pieces
• One cup of dry orzo pasta (don’t rinse it, we want that starch!)
• Two and a quarter cups of low-sodium chicken broth
• One tablespoon of olive oil—just the good everyday kind
• One medium zucchini, diced up small
• One cup of cherry tomatoes, halved so they soften nicely
• Two cloves of garlic, minced up super fine
• One teaspoon of dried Italian seasoning
• Three-quarters of a teaspoon of kosher salt
• Just a quarter teaspoon of black pepper

Equipment Checklist

You really don’t need much for this, which is part of the charm. Just make sure your skillet is big enough because we are cooking everything in one spot!

• A large, deep skillet (this is important so things don’t spill over when we add the broth)
• A good wooden spoon or silicone spatula for stirring
• A cutting board and a sharp knife
• Measuring cups and spoons

Step-by-Step Guide to Making the Healthy Chicken Orzo Skillet

This is where the magic happens, and I promise you, it’s faster than ordering takeout! Remember how I said to get everything ready? Now is the time to put that prep work to good use. We are going to build layers of flavor right in that single skillet, which is why this Healthy Chicken Orzo Skillet comes together so quickly.

Browning the Chicken and Sautéing Aromatics

First things first, get your large, deep skillet heating up over medium heat. We need that pan nice and warm before we add the olive oil. Once the oil shimmers a little—that’s your sign—toss in your 1-inch chicken pieces. Don’t overcrowd the pan; if you have a smaller skillet, work in batches! We want a nice little sear on those chicken bits, so let them cook undisturbed for about four to five minutes, stirring them gently every now and then until they look lightly browned on the outside.

Now for the fragrance! Toss in your minced garlic, the Italian seasoning, the salt, and the pepper. You only want to cook this for about 30 seconds. Seriously, watch it closely—garlic burns fast, and burnt garlic tastes bitter, which ruins the whole vibe. Once you can really smell those spices warming up, you’re ready for the next step.

Just a quick safety note here: as we continue cooking, make sure your chicken reaches an internal temperature of 165°F before you dig in. It should definitely hit that while we are searing or simmering, but I always check that last piece just to be safe!

Cooking the Orzo Base

This next step is one that people often skip in one-pan meals, but don’t you dare skip it! Once the aromatics are fragrant, dump in your dry orzo pasta. Stir that orzo around with the chicken and spices for about a minute. Toasting the pasta like this gives it a slightly nutty flavor that you just can’t get otherwise. It really elevates the dish from basic to brilliant.

Once the orzo has that little nutty smell, it’s time for the liquid. Carefully pour in your low sodium chicken broth. It’s going to bubble up excitedly, so stand back a bit! Bring that mixture up to a gentle boil over medium-high heat. Once it’s boiling nicely, immediately drop the heat down to medium-low. We want a gentle simmer, not a rolling boil, otherwise, the liquid evaporates too fast and the orzo burns on the bottom.

Simmering and Finishing the Healthy Chicken Orzo Skillet

Now we let the orzo do its work. Reduce that heat and let it simmer uncovered for about eight minutes. You must stir often during this time—maybe every minute or so. This prevents the orzo from sticking to the bottom and helps it cook evenly. After those eight minutes, it should look like it’s absorbed most of the liquid, but not all of it.

Time for the veggies! Add your diced zucchini now. Keep simmering and stirring for another four to five minutes. You are looking for the orzo to be completely tender and almost all the liquid to have vanished into that creamy texture. Finally, stir in your halved cherry tomatoes. We only want these to cook for one or two minutes—just long enough for them to soften up and release a little bit of their sweet juice into the skillet. That little bit of extra moisture is perfect!

When it looks perfect—creamy, tender, and warm—take the whole Healthy Chicken Orzo Skillet right off the heat. Let it rest for two full minutes. This resting time lets the last bit of steam redistribute the moisture throughout the dish. Then, dig in immediately!

Tips for the Best Healthy Chicken Orzo Skillet Results

Even though this recipe is super straightforward, a couple of little tricks can take your Healthy Chicken Orzo Skillet from great to absolutely spectacular. The biggest thing I learned over the years of making fast meals is that stirring isn’t just a suggestion; it’s mandatory!

When that orzo is simmering, you absolutely must stir it frequently. If you walk away for too long, the pasta sinks to the bottom and starts caramelizing onto the pan—and not in a good, toasty way, but in a burnt, stuck-on way. Stirring every minute or so ensures that the starch releases evenly, which is what creates that luscious, almost risotto-like creaminess we are aiming for without adding any actual cream!

Also, pay attention to your heat when you simmer. If the broth is boiling too hard, the water evaporates before the pasta cooks through, leaving you with crunchy orzo swimming in broth. Medium-low is your friend here. It’s a gentle hug for your ingredients, not a frantic boil.

Ingredient Adjustments and Substitutions

One of the reasons I love this meal so much is how flexible it is, keeping it healthy, of course! If you’re in a huge rush, you can totally use pre-cut chicken pieces, though I find they sometimes cook a little faster than the 1-inch pieces I cut myself, so just watch the timing there.

If you don’t have low-sodium chicken broth, regular broth works, but you MUST cut back on the added kosher salt. Taste before you season! For the veggies, feel free to swap the zucchini for yellow squash or even some chopped mushrooms if that’s what you have on hand. Just make sure you add any harder veggies, like carrots, in earlier with the zucchini so everything finishes tender at the same time.

Storing and Reheating Your Leftover Healthy Chicken Orzo Skillet

Even though this Healthy Chicken Orzo Skillet is best eaten fresh off the stove, leftovers are fantastic for lunch the next day! The key to keeping it good is proper storage. Once it cools down a bit, transfer the leftovers into an airtight container. Because orzo is a pasta, it will continue to soak up any remaining liquid as it sits in the fridge, so it will definitely thicken up overnight.

Don’t worry if it looks totally dry in the morning; that’s normal! When you’re ready to reheat, you’ll need to introduce some liquid back into the mix. I usually add a splash—maybe a tablespoon or two—of plain water or extra low-sodium broth right into the skillet or microwave-safe bowl before heating gently on the stove or in the microwave. This brings back that lovely creaminess without drying out the chicken or vegetables.

Remember that safety rule: always ensure any reheated chicken reaches 165°F again before serving!

Frequently Asked Questions About This One Pan Meal

I get so many questions about making quick skillet meals, and honestly, it’s because everyone is trying to make weeknight cooking easier! These are the most common things people ask me when they try this recipe for the first time. Don’t stress if you have to tweak things; that’s what cooking is all about!

The goal here is speed and balance, so I try to keep the answers simple. If you’re new to cooking chicken and pasta together in one pot, these tips should help you feel totally confident the next time you make this easy weeknight meal. You can find more quick dinner ideas on my Medium profile.

Can I use pre-cooked chicken in this orzo recipe?

Oh yes, you absolutely can use pre-cooked chicken if you are really pressed for time! If you’re using rotisserie chicken or leftovers, you’ll skip the initial browning step entirely. Just add your cooked chicken pieces in with the garlic and spices (Step 3) just long enough to warm them through before you add the dry orzo. Since the chicken is already done, you’ll need to watch your simmering time closely later on, as you won’t be relying on the chicken cooking to dictate the timeline. You might even knock a few minutes off the total cook time!

What vegetables work well with this skillet dinner?

The zucchini and tomatoes are great because they cook fast, but you have lots of room to play here! If you want to swap things out, try adding some chopped bell peppers or frozen peas. If you use frozen peas, stir them in right at the very end with the tomatoes—they just need a minute to thaw and heat through. If you want to use something a little harder, like chopped carrots, you should add those in with the zucchini so they have enough time to soften up properly while the orzo is simmering.

Share Your Experience Making This Meal

I truly hope this Healthy Chicken Orzo Skillet saves your busy weeknights like it saves mine! I love hearing how you customize it or what you pair it with. Did you use chicken thighs instead? Did you try adding lemon zest at the end? Let me know down below how this simple one-pan dinner turned out for you and your family! You can also see more of my favorite recipes over on Pinterest.

Print