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We love this easy recipe, I have also made it substituting the chicken for equal quantities of mixed chorizo and pancetta which adds a great twist.Great website! Also very useful to give conversions for the cup measurements which we don’t use in the UK
I’m so glad you liked it Leslie! Love the idea of using chorizo and pancetta.
I am sorry for tweaking this lovely recipe the first time. I am grateful for coming across this dish. I am a grandma of a 4 & 6 year old, who I am attempting to broaden their horizons with food. If I never see another chicken nugget, Mac and cheese, or ground burger spaghetti recipe again, I’ll die a happy lady. What I did was bloomed a pinch of saffron to a 1/4 cup of warm chicken stock, finally diced a link of smoked sausage (andouille), and a 1/4 of frozen peas. The “lttiles” loved it, and I am adding this delish dish to my small but growing family friendly meals. THANK YOU SO MUCH!
Thanks for the delicious recipe. I used drumsticks (8). We only had one cup of orzo in the cupboard so I used that plus one cup of pearl (Israeli) couscous. Also threw a few capers on top with the parsley after cooking. Otherwise just as written. A big hit!
Favorite recipe to make for my kids and I. My two year old is so picky but this is a meal he will actually enjoy. Thank you for sharing! ❤️
You state 12 oz of Orzo (2cups). 2 cups is 16 oz. please confirm if 12 oz or 2 cups is the correct measurement as I am sure other factors such as , the stock, tomatoes, etc. will make a difference also. Thank you
Hi Christine, if you take 12 ounces of orzo by weight, and put it into cup measurements (fluid measurement), it will fill both cups, just about perfectly. So measure the 12 ounces by weight, or measure 2 cups by volume.
I made this for dinner tonight and it was a huge hit. Easy to prepare & so tasty.
Delicious, quick and easy! My whole family loved it.
Easy, fast, and full of flavor. My family loves this meal!! I change it up a bit by adding capers – I love the acidity. And at the very end of cooking time – I add spinach. So yummy!
Can you freeze this dish?
Hi, Catherine! That’s a good question! The chicken would freeze just fine, but I’m concerned that the orzo might not freeze that well. Pasta can be kind of tricky to freeze and can end up mushy when thawed. You could always freeze the chicken on its own. If you do end up freezing the orzo, let us know how it works out? I’d be curious to know!
Just made this, Loved it! So easy and flavorful! I added spinach at the last couple of minutes and Parmesan. I’m curious as to what u think if I made this in an Instant Pot and how to change the timing. Thank u
Hi, Toni Ann! I feel like this recipe would take a bit of adapting to make it work in the Instant Pot. If you want to experiment, you could try cooking it all together for 15 minutes at high pressure — that’s how long it should take for the chicken to cook through. Let us know if it turns out!
Made this last night! Very tasty even my picky kids ate it!! Only thing is was way too much orzo for us! Next time I will make a 1/2. Portion ! I also used bone less breast!
Did you use skinless boneless breasts and how long did you cook?
We make this all the time, usually as it’s written, sometimes substituting canned tomatoes, turkey stock, leg quarters, etc. It’s a family favorite!
Hi Elise can this dish be cooked in advance and re-heated on the day? Also, would chicken wings work just as well? Want to serve this as a side dish at a bbq which will already have other cuts of chicken. Thank you
Hi, Joy! I think this would reheat ok! I’d sprinkling another 1/4 cup or so of broth over the top of the dish, cover it with aluminum foil and reheat in a 350F oven until warmed through. And yes, I think you could use chicken wings! They will finish cooking a little more quickly than the thighs, but it’s ok if they cook a little longer if the orzo isn’t quite ready yet. Enjoy!
Can I use 3 chicken breasts instead? Will it change the timing? Thanks!
Hi, Andrea! Emma here, managing editor. Yes, you should be able to swap in chicken breasts! Here is what Elise has to say about it in the Recipe Note: “You can easily swap out the thighs for bone-in, skin-on chicken breasts. Depending on the size of the pieces you may want to cut them in half. If you use boneless, skinless thighs or breasts do not brown them as long in the first step. They will not need as much cooking time as the bone-in, skin-on thighs.” I’d recommend using a digital thermometer to check the temperature of the chicken; when you hit 165F in the thickest part, they’re ready. Enjoy!
Can I use normal rice instead of Orzo for this dish?
Hi Megan, yes, but if you do, just use the Arroz con Pollo recipe (Rice with Chicken) on the site.
I made this as written last week as I love chicken thighs. Totally easy and extremely tasty and pretty enough for company. This will be added to my repertoire. Thanks for the great recipe!
I’m a college kid and I made this dish for a few of my friends tonight. It was super easy, quick, and a big hit with everyone! Thanks for the great recipe!
I made this last night and it was a hit with the family! I used chicken breasts that I cut in half length wise. I added a couple of tablespoons of Rotel and some Trader Joes Bruschetta and then added the designated crushed tomatoes with the chicken stock. It turned out great and the orzo was so yummy.
Would a cast iron skillet be a good idea for this recipe?
Hi Jessica, good question! I don’t usually use a cast iron skillet when there is an acidic item like tomatoes involved, since the acid leaches iron from the pan. That said, if your cast iron pan is well seasoned, you should be fine.
Delicious; the chicken is excellent, and you can not stop eating the orzo!