If you’re looking for a soul-satisfying dinner that brings craveable flavors with minimal cleanup, let me introduce you to One Pan Crispy Chicken with Roasted Red Pepper Orzo. This dish has everything: crackling, golden-skinned chicken, a creamy, flavor-packed orzo, and just enough roasted red pepper kick to keep bite after bite interesting. Truly, it’s the kind of meal that tastes like you spent hours in the kitchen but only takes about forty minutes from start to finish.

One Pan Crispy Chicken with Roasted Red Pepper Orzo Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of everyday ingredients, this One Pan Crispy Chicken with Roasted Red Pepper Orzo makes the most of pantry staples and fresh flavors. Each component plays a starring role: think juicy chicken, aromatic veggies, and irresistible cheesy creaminess.

Chicken thighs: Bone-in, skin-on thighs deliver juicy meat and the crispiest skin possible.
Shallot: Offers a subtle sweetness and aromatic base that rounds out the orzo.
Garlic: A must-have for depth and warmth; don’t be shy with it.
Orzo: This small pasta thickens up beautifully and soaks in every drop of flavor.
Tomato paste: A spoonful adds a punch of umami and a lovely red hue.
Roasted red peppers: Bring smoky-sweet flavor and vibrant color to the whole dish.
Red pepper flakes: Just a pinch gives gentle heat and wakes up the palate.
Chicken broth: Cooks the orzo and infuses every grain with savory goodness.
Unsalted butter: Finishing the orzo with butter gives that restaurant-style, glossy finish.
Parmesan, grated: Melts into the orzo for cheesy, salty creaminess.
Kosher salt and black pepper: Essential for seasoning, so taste and adjust as you go.
Basil and flaky salt (for garnish): Adds freshness and the perfect finishing touch.

How to Make One Pan Crispy Chicken with Roasted Red Pepper Orzo

Step 1: Crisp Up the Chicken Thighs

Start by making sure your chicken thighs are as dry as possible: pat them all over with paper towels. This is your secret weapon for truly crispy skin. Sprinkle plenty of kosher salt on both sides, then lay them skin-side down in a cold pan—no need to preheat here! Gradually bringing up the heat allows the fat to render gently, resulting in that glorious, shattering skin. Cook undisturbed for about 10 to 12 minutes, then flip. Let the other side finish cooking until the chicken reaches 160°F internally; it’ll climb a bit more as it rests. Remove the chicken and set it aside on a wire rack set over a baking sheet, which keeps the skin perfectly crisp and lets you capture those incredible drippings for later.

Step 2: Build the Flavors with Aromatics

Lower the heat to medium-low and toss in your minced shallot, letting it gently sizzle in the chicken fat. You want it to turn translucent and smell fragrant—about 2 to 3 minutes. Next, add minced garlic and let it cook for another minute. Those little brown bits sticking to the pan? That’s pure flavor magic waiting to infuse your orzo!

Step 3: Toast the Orzo

Pour in the dry orzo and stir it around for a minute or two. This step lightly toasts the pasta, deepening its flavor and helping it achieve that tender-yet-satisfying bite. Take a moment to savor the nutty aroma—it’s a small detail that makes a big difference in this One Pan Crispy Chicken with Roasted Red Pepper Orzo.

Step 4: Add Tomato, Peppers, and Kick

Now, squeeze in the tomato paste and cook until it darkens just a shade—about two minutes is perfect. This not only deepens the tomato flavor but also sweetens it ever-so-slightly, creating a richer base. Stir in your chopped roasted red peppers and sprinkle in a tiny pinch of red pepper flakes. The peppers add color and sweetness, while the chili brings a subtle, delightful heat.

Step 5: Simmer the Orzo to Creamy Goodness

Pour in the chicken broth (and don’t forget to scrape in any delicious chicken drippings!), then give it all a gentle stir. Bring your orzo up to a light bubble over medium heat, then dial it down and let it simmer on low. Over the next several minutes, the orzo will absorb the broth and transform into the creamiest pasta you’ve ever tasted. If it starts to look too dry before the orzo is fully cooked, simply add an extra splash of stock. Season with salt and black pepper as you go, especially if your broth is on the salty side.

Step 6: Finish with Butter and Parmesan

Once the orzo is tender and perfectly saucy, turn off the heat. Drop in your butter and mound of grated Parmesan, stirring gently until everything turns glossy and irresistible. This takes your dish from delicious to restaurant-worthy. It’s time to put it all together!

Step 7: Assemble and Garnish

Spoon the creamy roasted red pepper orzo into shallow bowls, then nestle the crispy chicken thighs right on top, skin-side up. Shower everything with a handful of torn basil and a pinch of flaky salt. The pop of green and touch of saltiness take this One Pan Crispy Chicken with Roasted Red Pepper Orzo from cozy comfort to truly craveable.

How to Serve One Pan Crispy Chicken with Roasted Red Pepper Orzo

Garnishes

Fresh basil is an absolute must here. Tear or roughly chop leaves and scatter generously to add a fresh, peppery kick. A sprinkle of flaky salt over the chicken right before serving adds both crunch and a little burst of briny flavor. If you’re feeling extra, a drizzle of olive oil or more Parmesan can take it over the top.

Side Dishes

The beauty of One Pan Crispy Chicken with Roasted Red Pepper Orzo is that it’s a full meal, but you can never go wrong with simple sides. A crisp green salad with lemony vinaigrette balances the richness. Roasted asparagus, sautéed green beans, or even a side of grilled broccolini would pair beautifully. And if you want bread, something crusty for scooping up that creamy orzo is always a crowd-pleaser.

Creative Ways to Present

Try serving the orzo in a large, shallow platter, nestling the chicken on top, and scattering basil and Parmesan all over for a family-style main that begs to be shared. Or, plate individual portions in wide, shallow bowls for a restaurant feel. For gatherings, small ramekins of orzo topped with a drumette make elegant, passable appetizers.

Make Ahead and Storage

Storing Leftovers

Leftovers of One Pan Crispy Chicken with Roasted Red Pepper Orzo keep beautifully for up to 3 days. Simply transfer cooled chicken and orzo to separate airtight containers—this helps maintain the chicken skin’s crispness and keeps the orzo creamy.

Freezing

If you want to stash a portion away, freeze the orzo (without chicken) in a freezer-safe container for up to 2 months. The chicken can be frozen, too, but note that the skin will lose some crispness upon reheating. Let both thaw in the fridge overnight before enjoying again.

Reheating

To reheat, warm the orzo gently on the stovetop or in the microwave, adding a splash of chicken broth to loosen if needed. Heat the chicken thighs in a 350°F oven for about 10–15 minutes to bring back some of the crispiness to the skin. Reassemble and garnish just before serving.

FAQs

Can I use chicken breasts instead of thighs?

Chicken breasts can be used in a pinch, but they won’t deliver quite the same juicy results or crispy skin as thighs. If you still want to use them, keep the skin on and be careful not to overcook; check doneness around 155°F and let them rest so they’re not dry.

What type of orzo works best?

Any dried orzo pasta will work well for this recipe. Whole wheat orzo adds a bit more nuttiness and nutrition, while classic semolina orzo gives that creamy, glossy finish. Just monitor cooking time as whole wheat types may need a little extra simmering.

How do I make this dish vegetarian?

Swap the chicken thighs for roasted cauliflower steaks or crispy chickpeas, and use vegetable broth in place of chicken broth. You’ll still get creamy, roasted red pepper orzo goodness—just with a plant-based twist!

Is this recipe spicy?

This One Pan Crispy Chicken with Roasted Red Pepper Orzo is just gently spiced thanks to the red pepper flakes. For a spicier kick, you can double up on the flakes or add a pinch of cayenne. If you’re cooking for kids or spice-sensitive guests, feel free to leave them out.

Can I meal prep One Pan Crispy Chicken with Roasted Red Pepper Orzo?

Absolutely! Make the orzo ahead of time and store it separately from the chicken. Crisp up the chicken just before serving for best results. Individual portions pack up well for lunches and reheat easily with a splash of extra broth.

Final Thoughts

I can’t tell you how many times One Pan Crispy Chicken with Roasted Red Pepper Orzo has come to my rescue when I wanted big flavor with little fuss. It’s truly a one-pan wonder you’ll come back to again and again. If you give it a try, I promise you’ll be hooked on those crispy-skinned chicken thighs and that dreamy, peppery orzo. Don’t forget to make it your own—have fun with garnishes and sides, and let me know how you enjoyed it!