This One Pan Chicken Orzo Arrabbiata is a weeknight dinner you’ll actually look forward to. It comes together in about 30 minutes, uses mostly kitchen staples with a few fresh ingredients, and delivers a really balanced arrabbiata sauce—plenty of heat, but layered in a way that feels intentional instead of sharp.

A couple of small steps make a big difference here, turning simple ingredients into something that tastes a little more special. Blooming the red pepper flakes in butter with the garlic gives the dish a gentle heat that builds flavour instead of just adding spice. Taking a few extra minutes to cook down the tomato paste until it darkens in colour adds richness and depth that carries through the whole dish.

Everything cooks in the same pan, so you’re not juggling pans on the stove or dealing with a big clean-up. The orzo soaks up all that garlicky, tomato-y broth, and the seared chicken stays perfectly juicy on top. It’s the kind of meal you can throw together without much effort, but still one you’ll want to come back to. And if you prefer chicken thighs, they work just as well here.

Why You’ll Love this Recipe:

• Weeknight-friendly: Ready in about 30 minutes with simple ingredients.
• One pan, easy clean-up: Everything cooks in the same pan, so there’s less mess to deal with.
• Balanced heat: The red pepper flakes are bloomed for a more layered, well-rounded spice.
• Flexible: Works just as well with chicken thighs if that’s what you have or prefer.

Prep for One Pan Chicken Orzo Arrabbiata:

There’s not much prep required for this one, but having everything ready to go makes the recipe even smoother:

• If you’re starting with frozen chicken, move it to the fridge the night before to thaw.
• Take the chicken out of the fridge and pat it dry before seasoning for the best flavour.
• Mince the garlic and chop the tomato.
• Prep the garnishes: finely grate the pecorino cheese, and rinse and chop the Italian parsley or basil.

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

Step One:

Pat the chicken breasts dry and season both sides with salt and pepper.

Step Two:

Heat the olive oil in a large pan over medium heat. Add the chicken and sear for about 4 minutes per side, or until golden and cooked through (internal temp should reach 165°F). Remove from the pan and set aside, loosely covered with foil to keep warm.

Step Three:

Add the butter to the same pan. Once melted, add the garlic and red pepper flakes. Sauté for about 1 minute, just until fragrant.

Step Four:

Stir in the tomato paste and cook for 2–3 minutes, stirring often, until it darkens in colour slightly.

Step Five:

Add the chopped tomato and cook for another 2–3 minutes, until slightly softened and a little bit jammy.

Step Six:

Stir in the orzo so it’s well coated in the tomato mixture, then pour in the chicken broth.

Step Seven:

Bring to a bubble, then reduce heat to medium-low. Simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. If needed, add a splash more broth to finish cooking the orzo. Taste and adjust the seasoning if needed.

Step Eight:

Slice the chicken and serve over the orzo. Top with grated pecorino and some fresh Italian parsley or basil!

Substitutions/Notes for One Pan Chicken Orzo Arrabbiata:

**If you want to serve this as a standalone side, skip the chicken and start at Step 3. It pairs well with just about anything—chicken cutlets, sautéed shrimp, or even steak.

Chicken breasts: I used boneless, skinless chicken breasts here, but chicken thighs (bone-in or boneless) would be perfect too.

Garlic: Fresh minced garlic is best, but about 1 tablespoon of jarred minced garlic works in a pinch.

Red pepper flakes: If you have a jar of Calabrian chilis, they’re a great swap and add even more depth of flavour.

Orzo: Acini di pepe, stelline, or pastina all work here—just adjust the cooking time and amount of broth as needed until the pasta is tender.

Fresh tomato: You can use ½ cup canned chopped tomatoes if that’s what you have in the pantry.

Broth: Use whatever broth you have on hand. Chicken, beef, vegetable, or bone broth all work.

Pecorino: Parmesan is an easy swap if you don’t have pecorino or simply prefer it.

How to Store One Pan Chicken Orzo Arrabbiata:

• Fridge: Store the chicken and orzo in an airtight container for 3-4 days.
• Freeze: Freeze in an airtight container for up to 3 months. I recommend slicing any leftover chicken before freezing so it thaws more quickly. Thaw overnight in the fridge before reheating.
• Reheat: Sauté the chicken in a pan with a bit of olive oil until heated through. Add the orzo with a splash of broth to loosen it, and cook until warmed through.

This is a weeknight dinner dream and super easy to whip up. Tag me on social if you try it out, @britacooks! xx