I don’t think I even knew orzo existed until I was in my 20s…is it just me? I can’t remember ever having a dish with orzo but now it seems like everyone is creating recipes utilizing it! At first I thought “is it rice, is it pasta? is it rice shaped pasta? is pasta shaped rice?”. But it is indeed pasta, and it is oh so delicious.

This is a great weeknight dinner option. It is a one-pan meal, and if you have a cast-iron skillet you can pop this right into the oven after cooking the chicken and toasting the orzo! I love a meal where everything comes together in the same pan, and you can serve it right away. This is a cozy and delicious fall meal idea that I think your family will love!

The main star of the show for the recipe in my opinion was my new Italian Seasoning from Morton and Basset Spices. I have never used an Italian seasoning that is red before, but the flavor of this totally took this dish over the top!

Braised chicken with orzo green olives and goat cheese.

Why You Should Make Braised Chicken Thighs with Orzo & Goat Cheese

Easy. One-pan favorite.
Tender. This chicken is so juicy and tender, and the orzo absorbs all of that delicious flavor!
Unique. The green olives pair so well with the goat cheese.

Here’s what you’ll need:

Chicken Thighs – the only cut of chicken I really ever cook with!
Garlic – duh.
Orzo – the base of the orzo dish!
Chicken Broth- to cook the orzo and braise the chicken.
Artichoke Hearts – briny and delicious.
Olives – I used Castelvetrano olives.
Italian Seasoning – from Morton and Bassett!
Petite Diced Tomato – dump in the whole can, juices and all!
Goat Cheese – the creamy topper that makes the whole dish.

Ingredients for braised chicken and orzo dinner.

Braised Chicken Thighs w/ Orzo Tips

Use a cast iron skillet so you can pop everything into the oven.
Season the chicken thighs while they are browning. I use cajun seasoning and lemon pepper.

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How To Make Braised Chicken Thighs with Orzo & Goat Cheese

Preheat. Preheat your oven to 400℉.
Brown. To a cast-iron skillet or dutch oven, melt 2 tbsp of butter over medium heat. Add in seasoned chicken thighs. I seasoned with lemon pepper and cajun seasoning, but you can do plain salt and pepper here. Brown the chicken on each side for 3-4 minutes each. Move the chicken thighs to a plate and set aside after browning on each side.
Toast. To the same skillet, add the remaining 2 tbsp of butter and add in the minced garlic and orzo. Toast the orzo for 2 minutes until getting golden brown. Add in the can of petite diced tomatoes with the juice, do not drain! Add in artichokes, olives, and chicken broth. Season with garlic powder, onion powder, Italian seasoning, and pinch of red pepper flakes if desired.
Boil. Bring everything to a boil and stir well, making sure no orzo is stuck to the bottom of the skillet. Nestle in the chicken thighs back into the pan along with any juices that the chicken left on the plate.
Bake. Place skillet uncovered into the oven. Bake for 20-25 minutes. Check the chicken thighs until an internal temperature of 165 is reached.
Serve! Once chicken is cooked, it is all done! Serve with plenty of goat cheese crumbled on top. Enjoy!

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Recipe Variations

Feta. If you prefer feta cheese, use this instead of goat cheese!
Chicken. If you don’t like chicken thighs, use your favorite cut of chicken. Cooking time may vary.

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