There is nothing better than a one-pan dinner. This Chicken and Summer Vegetable Orzo is fresh, delightful, and the best way to use all the summer veggies at their peak. Chicken thighs add an incredible flavor to this skillet dinner, and with all those flavor-filled veggies, it will surely be on rotation this summer and beyond.

chicken with summer vegetable orzo in le creuset garnished with fresh basil

Summer vegetables

It’s that time of year when my favorite Summer trifecta of vegetables is at its peak: cherry tomatoes, zucchini, and sweet corn. This trio works for a quick sauté as a side dish, toppings for a pizza, or this delicious Chicken and Summer Vegetables. Orzo makes this dish a fast weekly dinner favorite because it cooks quickly. Add a few pantry staples; this chicken and orzo recipe is a weeknight dinner winner.

Ingredients for Chicken and Summer Vegetable Orzo

ingredients for chicken summer vegetable orzo — Chicken and Summer Vegetable Orzo

This tasty Chicken and Summer Vegetable Orzo requires some chopping, which I do while the chicken thighs are browning.

Chicken thighs with bone-in and skin on
Extra virgin olive oil
Orzo
Yellow onion
Garlic, finely minced
Diced zucchini
Diced red pepper
Fresh corn
Chicken broth
Tomato paste
Paprika, ground
Garlic powder
Dried Italian herbs
Kosher salt – divided
Ground black pepper
Butter
Cherry tomatoes (or more)
Fresh basil for serving
Shredded or grated Parmesan cheese for serving

Let’s make this!

Pat the chicken dry on both sides and sprinkle with some kosher salt.
Using a large braiser or wide skillet with a lid, heat 1 tablespoon of olive oil on medium heat until glistening.
Add chicken thighs and brown for 3-4 minutes on each side.
Remove the chicken thighs from the pan. The chicken will finish cooking with the orzo and vegetables.
If the pan is dry, add 1 tablespoon of olive oil and add onions, garlic, and orzo. Sauté for one minute.
Add the zucchini, fresh corn, and red peppers. Sauté for another minute.
Add chicken broth, tomato paste, paprika, garlic powder, dried Italian herbs, remaining salt and pepper.
Add butter and stir until everything is blended well.
Arrange chicken pieces on top of the vegetable and orzo mixture. Add cherry tomatoes on top of the orzo mixture.
Lower the heat to low and simmer, covered, for about 20 minutes, or until most of the liquid has been absorbed. Note that there will be some liquid on the edges of the orzo after 20 minutes, but if the orzo is tender to the bite, the chicken and orzo are ready.
Serve a piece of chicken with the chicken and orzo mixture. Top with fresh basil and fresh parmesan cheese.

And most importantly, enjoy! 🙂

Tips and substitutions

If you’ve been here awhile, you know I love making everything in the oven—at least as much as I can set and forget it. This Chicken and Summer Orzo recipe is no exception. It’s a perfect candidate to finish in the oven at 375ºF and bake for 25-30 minutes.

Skinless and boneless chicken thighs or legs work beautifully in this recipe; however, chicken breasts do not. Chicken breasts cook quickly and tend to dry out easily. For this dish, I recommend dark meat chicken pieces instead. They are also the most flavorful, making a difference.

One pan chicken dinners

I often say that putting dinner on the table during the week is a struggle. Yes, even for those who like to cook, forget about it after a 12+ hour day! One-pan dinners are life savers. Here are some of my family’s favorites that I make on repeat:

One Pan Lemon Rosemary Chicken and Rice: Chicken thighs are immersed in perfectly fluffy, lemony, herby rice, which comes together in 30 minutes.
One-Pan Artichoke Chicken Bake: This delicious Mediterranean-inspired chicken bake is the laziest dinner of all and an absolute favorite—artichoke hearts, lemon, chicken thighs, with peppers and onions.
Easy Salsa Verde Chicken and Rice: This is a winner chicken dinner when you want a little spice of green chile and bold flavors.
Pasta with Chicken, Sun-Dried Tomatoes, and Garlic—It’s not precisely one pan, but close! Tip: Cook the past first and then cook the remainder second. There you go, one pot! It’s also a favorite of ours and our friends.

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