One Pan Chicken Zucchini and Orzo: Easy, Delicious & Quick Dinner

This One Pan Chicken Zucchini and Orzo whips up in just 30 minutes with minimal cleanup and delivers bold, savory flavors every time. It’s my secret weapon for busy weeknights when you want something hearty, healthy, and packed with comforting Mediterranean vibes.

I’ve streamlined the process so you’ll spend less time fussing and more time enjoying—trust me, you’ll feel like a weeknight dinner hero with this meal. From tender chicken legs with crispy skin to creamy, flavorful orzo infused with zucchini and herbs, every bite is a winner. Let’s get cooking!

Why This One Pan Chicken Zucchini and Orzo Is a Game-Changer

• No extra dishes: Everything cooks in one skillet, making cleanup a breeze.
• Quick: Ready in 30 minutes compared to traditional baked casseroles that take over an hour.
• Hands-off time: Once the chicken and orzo are simmering, you can walk away for 15-20 minutes.
• Healthy and hearty: Zucchini sneaks in extra veggies, and there’s a balance of protein, carbs, and fat.
• Big on flavor: Lemon juice, fresh garlic, and Italian herbs pack in effortless flavor.

Equipment You’ll Need for This One Pan Chicken Zucchini and Orzo

All you need is a large, deep non-stick skillet (at least 12 inches wide and 3 inches deep). This ensures there’s plenty of room for the chicken to brown evenly and for the orzo to cook without any spillover. If you’re shopping for one, look for a skillet with a lid since this recipe simmers to perfection covered.

Pro Tip: Skipping a deep skillet can lead to spillovers (no thanks to cleaning stovetops!), so invest in something roomy with good heat distribution for best results.

Simple Ingredients for One Pan Chicken Zucchini and Orzo

• Bone-in, skin-on chicken legs or thighs: These stay incredibly juicy and flavorful. You could swap for boneless cuts, but the crispy skin is worth it!
• Orzo: This tiny pasta cooks up creamy in the broth—no need to pre-cook!
• Zucchini: Grated zucchini melts right into the orzo, adding moisture and nutrients without overpowering.
• Fresh lemon: Squeeze generously over everything at the end for a bright, zesty finish.

If you’re short on fresh zucchini, shredded frozen zucchini (thawed and squeezed) works well too.

One Pan Chicken Zucchini and Orzo Recipe Details

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

One Pan Chicken Zucchini and Orzo Ingredients

• 3 lbs (1.36 kg) bone-in, skin-on chicken legs or thighs
• Salt, garlic powder, and onion powder (to taste)
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 sweet onion, diced
• 4 cloves garlic, minced
• 1 lb (453.59 g) uncooked orzo
• 1 medium zucchini, grated
• 32 oz (0.91 L) low-sodium chicken broth
• 1/2 cup (118.29 ml) milk
• 1 tsp Italian herb seasoning
• 1-2 lemons, halved
• Optional Garnish: Fresh parsley or grated Parmesan cheese

How to Make One Pan Chicken Zucchini and Orzo

1. Pat the chicken dry and generously season with salt, garlic powder, and onion powder on all sides.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large, deep skillet over medium-high heat.
3. Add the chicken skin-side down and sear for 4 minutes on each side until golden brown. Transfer to a plate.
4. In the same skillet, sauté the diced onion until soft. Stir in the minced garlic and cook for just 20 seconds.
5. Add the uncooked orzo to the skillet and stir to coat in the onion-garlic mixture. Mix in the grated zucchini.
6. Pour in the chicken broth, milk, and Italian herb seasoning. Add salt and pepper to taste.
7. Return the chicken to the skillet, nestling it into the orzo mixture. Cover and cook for 15-20 minutes on low, or until the chicken reaches an internal temperature of 165°F and the orzo is al dente.
8. Serve immediately with a big squeeze of lemon juice over each serving. Garnish with parsley or Parmesan cheese if desired.

Jake’s Tips for the Best One Pan Chicken Zucchini and Orzo

• Don’t skip the browning: Searing the chicken is what gives it that golden, crispy skin and adds flavor base for the orzo.
• Grate the zucchini fine: Smaller grates cook evenly and blend into the pasta seamlessly—perfect for picky eaters.
• Use a tight-fitting lid: This traps steam to cook the orzo perfectly without drying it out.
• If your skillet isn’t non-stick, be sure to scrape up any browned bits before adding liquids; this prevents sticking.
• Leftovers? Store in an airtight container for 3 days and reheat with a splash of broth to revive the creamy texture.

Easy One Pan Chicken Zucchini and Orzo Variations

• Mushroom and spinach: Add sliced mushrooms and fresh spinach during the sauté step for more veggies.
• Spicy kick: Toss in red pepper flakes or a pinch of cayenne for heat lovers.
• Cheesy upgrade: Stir in a handful of shredded Parmesan or mozzarella when the orzo is done cooking.
• Kitchen cleanout: Toss in leftover roasted bell peppers, asparagus, or carrots to use up extra veggies.

One Pan Chicken Zucchini and Orzo FAQs

Can I use boneless chicken breasts?

Yes! Boneless, skinless chicken breasts or thighs work too. Just reduce cooking time slightly since they cook faster than bone-in pieces.

What can I use as a substitute for orzo?

If you don’t have orzo, you can use small pasta shapes like acini di pepe or even rice. Adjust cooking time and liquid amounts as needed.

Can I make this dairy-free?

Absolutely. Swap the butter for more olive oil and use plant-based milk. Coconut milk is a good option for creaminess.

Does this recipe freeze well?

Not really. Orzo doesn’t hold up well in the freezer—it tends to get mushy. This dish is best eaten fresh or stored in the fridge for a few days.

How can I tell when the chicken is cooked?

Use a meat thermometer to check the internal temperature. It should read 165°F when fully cooked.

There you have it—an easy, delicious, and time-saving dinner recipe. What’s your favorite one-pan meal hack? Let me know in the comments below!