One-Skillet Chicken Thighs with Roasted Tomatoes, Orzo & Ricotta
Aug 28, 2023, Updated May 20, 2024
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One-skillet Chicken Thighs with Roasted Tomatoes, Orzo and Ricotta is most definitely a favourite around here, mainly because it’s so easy make, its satisfying, its comforting, its filling, its kid friendly and its made all in one skillet!
When the summer starts coming to an end and we begin transitioning into fall and things get really busy, I always turn to my one-pot dinners because it makes my evenings less chaotic. With school and sports/activities around the corner for my two kids, my world is about to flip upside down (which I love), but having a few easy and delicious one-pot dinners up my sleeve really helps.
Why you’ll love this recipe
Made all in one pan: Yes, one pan! This recipe could not be any easier and the best part about it is you only need to use and clean up one big pan!
Ready in under one hour: I love making this recipe because it comes together in under an hour and the majority of that hour its in the oven cooking. The prep time for this recipe is no more than 20 minutes.
Filling & satisfying: This one has it all! The chicken, orzo, ricotta and roasted tomatoes come together beautifully to make this recipe so comforting, creamy and delicious.
The leftovers taste great: I love a one-pan dinner that serves for the lunch the next day, and these leftovers taste fantastic which is ALWAYS a win-win here!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my one-pan Chicken Thighs with Roasted Tomatoes, Orzo & Ricotta. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Olive oil
- Garlic
- Shallot
- Chicken thighs: you can use breasts, however I find they become dry faster, but yes, they will still work.
- Cherry tomatoes: you can use roma tomatoes here if thats all you have as well.
- Orzo: if you don’t have orzo, or you can’t find it, feel free to use rice here.
- Chicken stock: you can also sub out the chicken stock for veggie (I do that sometimes and its delicious).
- Fresh ricotta: this is optional but I think its a nice touch to the dish; it adds some nice creaminess.
- Lots of different spices that I will list below.
Tips before getting started
- I prefer to use bone in, skin on chicken thighs in this recipe over the breasts. The breasts cook too quickly and become a little too dry for my liking, but hey, if you don’t mind it and would rather just do it all in one pan I say go for it. The thighs are more fatty so they take a little longer to cook which allows the orzo and chicken to be ready at the same time, which works awesome!
- SEASON that chicken up! There isn’t much to this dish so we need the flavour to come through in that chicken. Go crazy here and don’t feel like you need to copy the exact recipe below. If you like certain spices add them! I do a mix of garlic powder, onion powder, paprika, basil, oregano, parsley, salt, and pepper.
- I love to brown the thighs in a little olive oil before adding them to the pan with the other ingredients. It gives the chicken a nice coating on the outside and locks in all those delicious flavours, so don’t skip out on this step!
- My preference in this dish is to use cherry tomatoes, but whatever tomatoes you have will do the trick..
- Be sure to pan fry the tomatoes really well before getting your other ingredients in the pan. Allowing the tomatoes to blister and cook down is going to create such an amazing flavour to the dish.
- Let this cool for at least 15 minutes before digging in! This will allow for any leftover stock to be absorbed. If you have a little stock left in the pan but your orzo and chicken are both cooked it’s fine to take it out of the oven. Take the lid off and let it cool for 15-20 minutes and you should be good to go.
Substitutions & FAQ’s
What do I do if the cook time is up but there is still broth/stock in the pan?
Just keep cooking it! Every oven and pan size will differ slightly so don’t panic! This dish may take up to 50 minutes to cook.
Do I need to fry the chicken first or can I just add it to the pan with the orzo?
You can just add the thighs to the pan if you want (without frying them first), although frying the chicken adds so much flavour and delicious texture I wouldn’t personally skip this step!
Can I use rice in this recipe instead of orzo?
Sure can!
How do I know if my chicken is cooked?
Once it reaches 165 degrees its safe to eat!
Storing & reheating
Add it to a glass container or tupperware and store in your fridge for up to 4 days. To reheat, simply add to a frying pan with a lid and let it slow cook/simmer for 4-6 minutes in a tablespoon of olive oil. Alternatively you can add the leftovers to your microwave for 30-45 seconds.
Watch the recipe video below
Watch the recipe video on Instagram
Chicken Thighs with Roasted Tomatoes, Orzo & Ricotta
Ingredients
Chicken:
- 6 bone in, skin on chicken thighs
- olive oil , lightly rubbed all over the chicken
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
Other Ingredients:
- 1 tbsp olive oil, for frying the tomatoes
- pinch of salt, for the tomatoes
- 3 cups cherry tomatoes
- 1 shallot, chopped fine
- 3 garlic cloves, chopped fine
- 1¾ cup orzo
- 3 cups chicken stock
- 3/4 cup ricotta
- fresh basil, optional
- fresh thyme, optional
Instructions
- Begin by turning your oven on to 400 °F
- To a small bowl add all of your chicken spices.
- Add a splash of olive oil to your chicken thighs along with the spices and mix well, ensuring all sides of the chicken are covered.
- Bring a large oven safe pan to medium/high heat. Add a splash of olive oil, and once hot, add your chicken thighs. Fry on each side for 1-2 minutes, just until the chicken turns a nice gold color.*The chicken doesn't need to be cooked here it will finish in the oven.Remove the chicken from the pan and set aside for a few minutes.
- To the same pan, add your tomatoes and fry on medium/high heat for 7-10 minutes, stirring often. As they begin to blister, using a wooden spoon press down to release some of the juice. Add your shallot and garlic, and saute for another 2-3 minutes.
- Season the tomatoes with a pinch of salt.
- Add your orzo and gently toast for 1-2 minutes.
- Add you chicken stock.
- Nestle in your chicken thighs.
- Top with fresh ricotta.
- Cover and bake for 40-55 minutes. During the last 10 minutes of cooking, remove the lid.
- Once the stock has been absorbed and the chicken is fully cooked remove from the oven and let rest uncovered for 10-15 minutes.
- Top with fresh basil and thyme and enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
There are no shallots or garlic in the recipe. How much of each do you use?
Hi Monica, thanks so much for bringing this to my attention! My goodness, how did I forget the best ingredients? 3 garlic cloves and 1 shallot. I have updated the recipe card as well.
I switched out the orzo with rice and shallot for yellow onion, but it still was really good!
I love this! Great idea and I am glad you liked it!
terimakasih infonya bermanfaat bgt
So good! I donโt like the texture of chicken thighs so I used chicken breast instead and added extra olive oil to compensate. Iโve made this dish twice now, once with orzo as written and once with shells and both times it was delicious. I used similar spices but increased the amount and added extra garlic. Iโve also added spinach and kale to it and it turns out great!
Quick question and it may seem dumb. Any chance I can use canned chopped tomatoes instead of fresh? Or would that completely muck up the dish? Thank you
Not a silly question! You totally can!!
Love this recipe. Could you do it on the stove top instead of the oven? My only dish that fits the recipe isn’t oven safe.
Hey Sarah! I think that should work just fine, just cover it and let it simmer until the orzo is fully cooked ๐ Let me know if you test it out!
Hi, looking forward to making this dish, it looks yummy! Can you freeze the leftovers?
Hi Roz. I wouldn’t recommend freezing this one, but it will keep fresh in the fridge for up to 4 days!
Hope this helps.
I made this for dinner last night and it was absolutely delicious – I didn’t have ricotta on hand but added boursin cheese and it was so delicious!
Even without the ricotta, this recipe was such a winner! My whole fam loved. I used mostly thighs and drumsticks, but threw in a breast for one of my kids who wonโt eat chicken legs โ and even that came out juicy. Such a flavorful dish and so easy to whip up. Thank you! ๐
Hi Tamara, thank you for leaving a comment! Very happy you and the family enjoyed this dish.
I made this recipe tonight and had to comment because it was so delicious. The only thing I added was I deglazed the pan with Marsala after browning the chicken. I chose this recipe because I was looking for a way to use up my cherry tomatoes and ricotta. Searched those terms with chicken thighs and your recipe came up. So thankful because it is a keeper ๐
Hi Courtney! Thank you for coming back to share a review! I agree, the keywords function is really helpful! -Sammy