It’s Sunday evening. The weekend, with all its joys and errands, is winding down, and the thought of a new week looms. On nights like these, I crave a meal that is both deeply comforting and wonderfully simple. I want all the flavor of a slow-simmered meal without the pile of dishes. That, my friends, is exactly when I turn to this incredible One-Pot Italian Chicken Dinner Recipe.
This is my secret to bringing the sun-drenched, rustic flavors of an Italian kitchen to our table here in Heek, even on the busiest of evenings. Imagine tender chicken thighs simmered with orzo pasta in a rich, aromatic tomato and herb sauce, studded with colorful peppers and salty olives. It’s a complete, hearty meal, and the best part? It all comes together in a single pot.
Yes, you read that right. From searing the chicken to cooking the pasta, everything happens in one pan. This means flavors meld together beautifully and cleanup is an absolute dream. This recipe is your ticket to a stress-free, outrageously delicious dinner that will make any night of the week feel special.
La Dolce Vita in a Single Pot
The soul of Italian cooking, for me, has always been about taking simple, beautiful ingredients and letting them shine. This recipe was born from that philosophy, combined with the modern-day need for convenience. I wanted to capture the essence of a rustic Italian feast—the kind that feels like it’s been simmering for hours—and pack it into a single pot that’s ready in about 30 minutes. It’s proof that you don’t need a complicated process to create a meal that’s bursting with life and flavor.
Why You’ll Make This Recipe on Repeat:
- A True One-Pot Wonder: Your main course and side dish cook together. Searing, sautéing, and simmering all happen in the same pot, making cleanup ridiculously easy.
- Packed with Rustic Flavor: Layering ingredients like garlic, herbs, tomatoes, and a splash of wine creates a sauce that tastes incredibly rich and well-developed in no time.
- A Complete, Balanced Meal: With protein from the chicken, carbs from the orzo, and plenty of veggies, this is a satisfying all-in-one dinner.
- Ready in About 30 Minutes: This is the perfect recipe for those nights when you’re short on time but refuse to compromise on a delicious, home-cooked meal.
Ingredients & Equipment
For the Italian Chicken Dinner:
- Chicken Thighs: 6-8 boneless, skinless (about 680g / 1.5 lbs). Thighs stay incredibly juicy and add more flavor to the pot.
- Olive Oil: 2 tablespoons.
- Onion: 1 medium, chopped.
- Bell Pepper: 1 red or yellow, chopped.
- Garlic: 4 cloves, minced.
- Italian Seasoning: 2 teaspoons of dried Italian herb mix (or a mix of dried oregano and basil).
- Dry White Wine (Optional): 60 ml (¼ cup), like Pinot Grigio, to deglaze the pan. You can use chicken broth instead.
- Crushed Tomatoes: 1 can (400g / 14.5 oz). Fire-roasted tomatoes add a lovely smoky depth if you can find them!
- Chicken Broth: 700 ml (about 3 cups), low-sodium.
- Orzo Pasta: 200g (1 cup), uncooked.
- Kalamata Olives: 85g (½ cup), pitted and halved (optional, but recommended!).
- Salt and Black Pepper: To taste.
- For Garnish: Fresh basil or parsley, and grated Parmesan cheese.
Helpful Equipment:
- A large Dutch oven or a heavy-bottomed pot with a lid (at least 5-quart capacity).
Time Estimates
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Step-by-Step Instructions
This recipe moves quickly, so having your ingredients chopped and ready („mise en place“) is a great idea.
Step 1: Sear the Chicken Pat the chicken thighs dry and season them generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown. It doesn’t need to be cooked through yet. Transfer the chicken to a plate.
Step 2: Sauté the Vegetables Reduce the heat to medium. Add the chopped onion and bell pepper to the same pot. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.
Step 3: Add Aromatics & Deglaze Add the minced garlic and dried Italian seasoning to the pot. Cook for another minute until fragrant, stirring constantly. If using, pour in the white wine and scrape up any browned bits from the bottom of the pot.
Step 4: Build the Sauce Stir in the crushed tomatoes and chicken broth. Bring the mixture to a lively simmer and season with salt and pepper to your taste.
Step 5: Cook the Orzo Pour the uncooked orzo into the simmering liquid and stir well to prevent it from clumping.
Step 6: Bring It All Together Nestle the seared chicken thighs (and any juices from the plate) back into the pot, submerging them partially in the sauce and orzo.
Step 7: Cover and Simmer Reduce the heat to low, cover the pot with a lid, and let it simmer for 10-12 minutes. At this point, the orzo should be nearly tender and have absorbed much of the liquid. Give it a gentle stir to prevent sticking.
Step 8: The Finishing Touches Uncover the pot, stir in the halved Kalamata olives (if using), and continue to cook for another 2-3 minutes, uncovered, until the chicken is cooked through and the orzo is perfectly al dente.
Step 9: Garnish and Serve Turn off the heat. Garnish generously with fresh basil or parsley and a good sprinkle of Parmesan cheese. Serve hot, straight from the pot!
Notes, Tips, & Variations
- Don’t Skip the Sear: Searing the chicken first is key to developing a deep, rich flavor in the final dish. Those browned bits in the pan are gold!
- Stir the Orzo: Orzo can sometimes stick to the bottom of the pot, so a quick stir about halfway through the simmering time is a good idea.
- Add Some Greens: Stir in a few large handfuls of fresh spinach during the last couple of minutes of cooking. It will wilt down beautifully into the sauce.
- Other Add-ins: A jar of marinated artichoke hearts (drained) or a tablespoon of capers would also be delicious additions. For a little heat, add a pinch of red pepper flakes with the garlic.
- Serving Suggestions: This is a true one-pot meal, so it doesn’t need much else! A simple green salad with a lemon vinaigrette and some crusty bread for dipping are the perfect companions.
Effortless One-Pot Italian Chicken Dinner Recipe
Ingredients
- 6-8 boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 2 tsp dried Italian seasoning
- 60 ml ¼ cup dry white wine or chicken broth
- 1 can 400g crushed tomatoes
- 700 ml 3 cups chicken broth
- 200 g 1 cup orzo pasta, uncooked
- 85 g ½ cup Kalamata olives, halved (optional)
- Salt and pepper to taste
- Garnish: Fresh basil and grated Parmesan cheese
Instructions
- Season chicken with salt and pepper. Heat oil in the pot over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove from pot.
- Add onion and bell pepper to the pot and cook for 5 minutes until softened.
- Stir in garlic and Italian seasoning and cook for 1 minute. Deglaze with wine, scraping the bottom of the pot.
- Stir in crushed tomatoes and chicken broth. Bring to a simmer and season.
- Add the uncooked orzo and stir well.
- Return the chicken and any juices to the pot.
- Reduce heat to low, cover, and simmer for 10-12 minutes, stirring once halfway through.
- Uncover, stir in olives (if using), and cook for 2-3 more minutes until chicken is cooked through and orzo is tender.
- Garnish with fresh basil and Parmesan cheese before serving.
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Frequently Asked Questions (FAQ)
1. Can I use chicken breasts instead of thighs? Yes, you can. I recommend cutting the chicken breasts into 1-inch cubes. Sear them as directed, but since they cook faster, you might want to add them back to the pot for only the last 5-7 minutes of simmering to prevent them from drying out.
2. What can I substitute for orzo pasta? If you don’t have orzo, you could use another small pasta shape like ditalini or small shells. Alternatively, you could use an equal amount of long-grain white rice, but you may need to adjust the simmering time to about 15-18 minutes.
3. Can I make this recipe gluten-free? Absolutely. To make it gluten-free, simply substitute the orzo with your favorite gluten-free small pasta shape or use a cup of white rice or quinoa. Make sure your chicken broth is also certified gluten-free.
4. What other vegetables would work well in this dish? This recipe is very flexible! Chopped zucchini, mushrooms, or a drained jar of marinated artichoke hearts would be fantastic additions. You can add heartier vegetables like zucchini with the onions and peppers, and more delicate ones like spinach or artichokes at the end.
Tried This Recipe? Let Me Know!
There’s nothing better than a delicious meal that doesn’t leave your kitchen in a state of chaos. I truly hope this one-pot wonder brings a little ease and a lot of flavor to your dinner table. If you make it, please leave a comment and a star rating below!
For more easy dinner inspiration, be sure to follow along on Pinterest and Instagram. I love seeing what you’re cooking! Looking for a perfect side? You only need my Creamy Mushroom Chicken Dinner Recipe to complete the feast!