There’s something so satisfying about a dinner that feels a little special without asking much of you, and this One Pan Crispy Chicken with Roasted Red Pepper Orzo is exactly that kind of meal. The method is simple but delivers big payoff: you start the chicken thighs in a cold pan so that the skin gets unbelievably crisp and golden, and all those flavour-packed drippings become the base of a silky, delicious orzo. It’s one of those small cooking tricks that just transforms an entire dish.

The orzo itself is creamy, cozy, and a little nostalgic—rich and tomato-y, with roasted red peppers adding just the right sweetness and brightness. Parmesan melts in at the end for that glossy, restaurant-style finish. Everything cooks in one pan, and the final bowl feels both dinner-party worthy and totally doable on a weeknight.

If you love a meal that’s comforting but not heavy, colourful, and full of flavour from a handful of pantry staples and a few fresh ingredients, this recipe is absolutely going to earn a spot in your rotation. Bonus: the orzo also makes an awesome side dish for all kinds of proteins, so I added notes on how to make it on its own too, without the chicken thighs.

Why You’ll Love this Recipe:

• One pan magic: The chicken crisps right in the pan, and the orzo cooks in all those delicious drippings—maximum flavour, minimal cleanup.
• Ready in about 40 minutes: Simple steps, big payoff, and fast enough for a weeknight.
• Roasted red pepper goodness: They add a sweet, smoky brightness that makes the whole dish taste a little different and extra special.
• Pantry-friendly: Tomato paste, orzo, broth, and roasted red peppers do the heavy lifting, with just a few fresh ingredients to finish.

Prep for One Pan Crispy Chicken with Roasted Red Pepper Orzo:

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

• If you’re starting with frozen chicken thighs, move them to the fridge the night before to thaw.
• Take the chicken out of the fridge and pat it really dry before seasoning so the skin crisps properly.
• Mince the shallot and garlic.
• Finely grate the parmesan cheese so it melts smoothly into the orzo at the end (I like using a microplane).

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

Step One:

Pat the chicken thighs completely dry, then season both sides with kosher salt. Place them skin-side down in a cold pan, then turn the heat to medium.

Step Two:

Let the chicken thighs render and crisp, undisturbed, for 10-12 minutes. Flip and cook for a few more minutes until the internal temperature reaches 160°F (it’ll climb to 165°F as they rest). Transfer to a wire rack set over a baking sheet so the skin stays crisp, and so you can catch those drippings for later.

Step Three:

Reduce the heat to medium-low. In the same pan, add the minced shallot and sauté in the rendered chicken fat until translucent, about 2-3 minutes. Stir in the garlic and cook for another minute.

Step Four:

Add the orzo and stir for a minute or two, lightly toasting it.

Step Five:

Add the tomato paste and cook until it darkens slightly, about 2 minutes. Stir in the chopped roasted red peppers and a pinch of red pepper flakes.

Step Six:

Next add the chicken broth, and any drippings from the chicken thighs. Season with salt and pepper, going light at first if your stock is already salty. Stir, bring to a gentle bubble over medium heat, then reduce to low and simmer until the orzo has absorbed the broth. Add a splash more stock if it starts to look dry before the orzo is tender.

Step Seven:

Turn off the heat and stir in the butter and grated parmesan until everything is glossy and creamy.

Step Eight:

Serve the orzo into bowls, nestle the chicken thighs on top, and finish with fresh basil.

Substitutions/Notes for One Pan Crispy Chicken with Roasted Red Pepper Orzo:

**If you want to make the orzo as a standalone side dish (without the chicken), just skip to Step 3. Start by melting some butter and olive oil in a pan, then sauté the shallot and garlic, and follow the rest of the recipe as written. This orzo would be delicious with all kinds of proteins on top: chicken cutlets, grilled chicken, sautéed shrimp, even steak.

Chicken thighs: I can’t recommend bone-in, skin-on enough for this recipe, but you can use boneless, skinless thighs if you prefer. You’ll need a bit of olive oil and/or butter to sear them in, and to sauté the shallot, garlic, and orzo afterward. 

Shallot: Swap for 1/2 a yellow onion if needed.

Garlic: I like mincing up a few fresh cloves, but a tablespoon of jarred minced garlic works in a pinch.

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

Tomato paste: You can skip it if you don’t have it/don’t like it, but I love the depth and colour it brings.

Roasted red peppers: Jarred roasted peppers are easy and add a subtle smokiness, but a fresh chopped bell pepper also works.

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

Parmesan: You can sub Pecorino Romano cheese if you prefer it or don’t have parmesan. I recommend freshly grating either instead of using pre-grated for the silkiest sauce.

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

• Fridge: Store the chicken and orzo in airtight containers for 3-4 days. For the best texture, keep them separate so the chicken skin stays crisp.
• Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. You can remove the chicken from the bone before freezing to make thawing and reheating easier later on.
• Reheat: Warm the orzo in a pan over low heat with a splash of broth or water to loosen it. Reheat the chicken in the oven or air fryer so the skin crisps back up.

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