Spanish Style One Pot Chicken Orzo Recipe

Spanish Style One Pot Chicken Orzo is the ultimate comfort food with a Mediterranean twist—tender chicken, smoky chorizo, plump orzo, and sunny spices all simmered together in one pan for maximum flavor and minimal cleanup. This recipe brings the soulful warmth of Spain straight to your kitchen, making it one of those meals you’ll crave on busy weeknights or when you just need a little edible sunshine!

Ingredients You’ll Need

You’ll be delighted at how everyday ingredients come together to make this Spanish Style One Pot Chicken Orzo a bold, colorful comfort dish. Each ingredient brings something special—smoky, savory, tangy, or just a pop of gorgeous color—to make each bite sing.

• Boneless, skinless chicken thighs: Juicier and full of flavor compared to chicken breast, plus they hold up beautifully during simmering.
• Olive oil: Essential for marinating and browning the chicken—use a good, fruity Spanish or Mediterranean olive oil if you can.
• Lemon juice: Adds a gorgeous citrus brightness and helps tenderize the chicken.
• Smoked paprika: The “secret ingredient” that infuses every bite with the signature smoky Spanish flavor!
• Dried oregano: Brings subtle herbal notes that round out all that robust savory goodness.
• Salt, garlic powder, cayenne pepper, black pepper: The seasoning team—building layers of flavor and just the right hint of warmth.
• White onion & red pepper: The aromatic base that gets sweet and soft as it cooks, creating a flavor foundation for the orzo.
• Spanish chorizo: Smoky, rich, and a little spicy—this sausage amps up the flavor (and the color!) of the whole dish.
• Garlic cloves: Finely minced, they melt into the sauce and add depth you don’t want to skip.
• Tomato puree (tomato paste): Creates a lush, crimson backdrop for the orzo to cook in.
• Orzo: A tiny, rice-shaped pasta that soaks up all the Spanish-seasoned juices and turns deliciously creamy.
• Chicken stock: Provides both moisture and savoriness, so the orzo simmers to perfection. Go for low-sodium if using store-bought.
• Sun dried tomatoes: They add a burst of tangy sweetness and chew, making every bite more interesting.
• Mixed olives: A briny, salty punch that wakes up the whole dish.
• Fresh parsley: The final bright green flourish for garnish and an herbal fresh taste to finish.

Variations

One of the best things about Spanish Style One Pot Chicken Orzo is how easily it flexes to match what you love or what you have on hand. Don’t be afraid to make this recipe your own—there are so many delicious ways to switch it up!

• Make it vegetarian: Skip the chicken and chorizo, and add in roasted chickpeas or extra sun dried tomatoes for hearty, plant-based protein.
• Swap the orzo for rice: Short-grain rice (like arborio or paella rice) works beautifully, though you may need a little more liquid and a longer simmer.
• Turn up the heat: Add extra cayenne or even a diced fresh chili for a spicier punch!
• Use chicken breast or turkey: For a lighter version, swap chicken thighs for breast or use turkey cutlets—just be mindful not to overcook.

How to Make Spanish Style One Pot Chicken Orzo

Step 1: Marinate the Chicken

In a large mixing bowl, whisk together olive oil, lemon juice, smoked paprika, oregano, and all the other seasonings. Toss the chicken thighs so they’re well coated, then cover and let them marinate in the fridge. Even 20 minutes while you prep everything else brings loads of flavor, but overnight is magic if you have the time!

Step 2: Sear the Chicken

Place a large, deep pan over medium-high heat. Once hot, add the marinated chicken thighs and cook until lightly charred and cooked through (about 5 minutes on each side, depending on thickness). If they’re browning too quickly, just lower the heat. Set the chicken aside, but keep those gorgeous pan juices where they are—you’ll want them!

Step 3: Build the Flavor Base

With the pan still hot, add diced onion and red pepper. Sauté until soft, golden and fragrant, then toss in the chorizo and garlic for a couple more minutes. Stir in the tomato puree and cook briefly to deepen the flavor. Sprinkle in the orzo, tossing so it gets kissed with all that smoky, tomato-y goodness.

Step 4: Simmer the Orzo

Pour in the chicken stock, then add the sun dried tomatoes, diced olives, a little more paprika and oregano. Stir everything well to combine. Bring to a gentle simmer, then reduce the heat and let it bubble away until the sauce thickens and the orzo is just al dente. Stir fairly regularly so nothing sticks, and add a splash more stock or water if it looks too dry before the orzo is tender.

Step 5: Finish and Serve

Return the chicken (plus any resting juices) to the pan, nestling it into the orzo. Warm it through for a minute or two. Sprinkle with lots of fresh parsley, grab your biggest serving spoon, and dive in! Spanish Style One Pot Chicken Orzo is at its absolute best right out of the pan.

How to Serve Spanish Style One Pot Chicken Orzo

Garnishes

Brighten up your finished dish with a generous shower of chopped fresh parsley, extra lemon wedges on the side, or even a sprinkle of crumbly feta for a salty tang. A drizzle of good olive oil right before serving can make the colors pop and add an extra silky gloss.

Side Dishes

Spanish Style One Pot Chicken Orzo is nearly a meal on its own, but it’s wonderful with a green salad tossed in a citrusy vinaigrette or a plate of grilled asparagus. Want to channel a Spanish family-style spread? Add crusty bread to mop up the sauce, or a bowl of marinated olives for nibbling.

Creative Ways to Present

For a wow-worthy family meal, bring the whole (oven-safe!) pan straight to the table and invite everyone to dig in. Or, create individual servings in shallow bowls topped with a chicken thigh, a few olives, and a sprig of parsley for a more elegant dinner party approach. Leftover orzo also works brilliantly as a base for grain bowls—just add roasted veggies and a fried egg!

Make Ahead and Storage

Storing Leftovers

Let the Spanish Style One Pot Chicken Orzo cool to room temperature, then transfer to an airtight container and pop it in the fridge. It keeps well for up to 3 days, and the flavors actually deepen, making lunch the next day extra tasty.

Freezing

This dish can be frozen, but since orzo is pasta, it may become a bit softer after thawing. To freeze, split into individual portions, let cool fully, and seal in airtight containers. Enjoy within one month for best texture and flavor!

Reheating

Reheat gently in a pan on the stove or in the microwave, adding a splash of chicken stock or water to loosen the sauce if it’s thickened up. Stir well and heat until piping hot—just don’t overcook, or the chicken and orzo will get rubbery!

FAQs

Final Thoughts

This Spanish Style One Pot Chicken Orzo is your ticket to a soul-soothing, flavor-packed dinner with just one pan and true Mediterranean magic. I hope it becomes a dish you reach for again and again, and that every bite brings you comfort, warmth, and maybe a dash of Spanish sunshine. Happy cooking, my friend!

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