One-Pot Tomato Basil Chicken with Garlic Parmesan Orzo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Juicy chicken thighs simmered in a rich tomato basil sauce served atop tender garlic Parmesan orzo, all cooked together in one pot for easy cleanup. This mediterranean-inspired one pot (mediterranean) ready in about 45 minutes pairs bone-in chicken thighs, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 14 oz can diced tomatoes
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 cup orzo pasta
• 1/2 cup, chopped fresh basil leaves
• 1/2 cup, grated Parmesan cheese
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat until shimmering. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then add them skin side down to the skillet. Sear for 6-7 minutes until the skin is golden and crisp, then flip and cook 4 more minutes. Remove chicken and set aside.
2. Step 2: Reduce heat to medium and add 1 diced medium yellow onion to the skillet. Sauté for 4 minutes until translucent, then add 4 minced garlic cloves and 1/4 tsp red pepper flakes (if using) and cook 30 seconds until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes and 2 tbsp tomato paste, cooking 2 minutes until the sauce thickens and deepens in color. Pour in 2 cups chicken broth and bring to a simmer.
4. Step 4: Add 1 cup orzo pasta to the tomato broth and stir well. Nestle the seared chicken thighs back into the pot, skin side up, cover with a lid, and simmer on low for 15 minutes until orzo is tender and chicken is cooked through.
5. Step 5: Remove the lid and sprinkle 1/2 cup chopped fresh basil leaves and 1/2 cup grated Parmesan cheese over the orzo. Stir gently to combine and melt the cheese. Taste and adjust with remaining 1/2 tsp salt and 1/2 tsp black pepper before serving.