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A simple, one-skillet chicken and orzo made with golden-seared chicken, fresh herbs, sweet Sun Gold tomatoes, and creamy orzo—all cooked in one pan. Finished with crispy prosciutto and served straight from the skillet, it’s an effortless dinner that still feels special. Perfect for any night of the week, but just as great for entertaining. I always recommend adding a big salad on the side – one you’ll make on repeat.
One of my favorite things about being in a bigger city is exploring new grocery stores and markets. I haven’t had a Trader Joe’s nearby since we lived in Cleveland, sixteen years ago, when I was just a kid.
Now that I’m in Florida, we have a Trader Joe’s within walking distance, and I’ve been having so much fun wandering the aisles and finding new inspiration as I shop.
Last week, I spotted buckets of sweet, tiny Sun Gold cherry tomatoes. They can be hard to find, so anytime I see them, I always grab a few.
Once I had the tomatoes, I picked up some chicken, orzo, and prosciutto, then walked home ready to cook. I grabbed fresh herbs from the pots outside, and before long, this dish was in the oven—just in time for a typical 9:30 p.m. dinner.
No complaints from anyone—this one was a total hit all around!
The Details
Ingredients
- boneless chicken breasts or thighs
- all-purpose or gluten-free flour
- prosciutto
- salted butter
- shallots
- garlic
- thyme
- sage leaves
- orzo pasta
- cherry or Sungold tomatoes
- chili flakes
- dry white wine
- heavy cream or whole milk
- parmesan cheese
- lots of fresh basil
Special Tools
All you need is an oven-safe skillet. I love using an 11 or 12-inch cast-iron skillet.
The Steps
Step 1: Season the chicken
Season the chicken generously with salt and pepper, then lightly toss with flour. This helps create a golden crust and lightly thickens the sauce as it cooks.
Step 2: Crisp the prosciutto
Heat a large oven-safe skillet over medium-high heat. Add the prosciutto and cook until crisp. Remove from the skillet and set aside—you’ll use it later for topping.
Step 3: Sear the chicken
In the same skillet, add the butter, then the chicken, shallots, garlic, and thyme. Sear until the chicken is golden on both sides. This builds the base flavor for the entire dish.
Step 4: Add the orzo
Once the chicken is seared, stir in the dry orzo, chili flakes, and sage. Let the orzo toast lightly for a minute or two. If the pan feels dry, add a little extra butter.
Pour in the wine and water, then stir in the cream and parmesan. Everything should come together into a light, creamy sauce.
Step 5: Bake
Transfer the skillet to the oven and bake until the sauce is bubbling and the chicken is cooked through.
Remove from the oven and finish with the crispy prosciutto, plus extra fresh thyme and plenty of basil.
Summary
This dish has all the flavor of something more involved, but comes together in under an hour—and all in one skillet. Simple and so good. Just the way we love it!
Looking for other dinner recipes?? Here are my favorites:
30 Minute Coq au Vin Chicken Meatballs
Simple Baked Cheesy Italian Chicken Meatballs
Weeknight 30 Minute Coconut Curry Chicken Meatballs
Lastly, if you make this One Skillet Sun Gold Tomato Chicken and Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Sun Gold Tomato Chicken and Orzo
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 boneless chicken breasts or thighs
- salt and black pepper
- 1 tablespoon all purpose or gluten free flour
- 8 slices prosciutto
- 4 tablespoons salted butter
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme
- 6 fresh sage leaves
- 1 cup dry orzo pasta
- 2 cups cherry tomatoes
- chili flakes
- 1/2 dry white wine
- 1/2 heavy cream or whole milk
- 1/2 cup grated parmesan cheese
- fresh basil
Instructions
- 1. Preheat the oven to 400°F.2. Season the chicken with salt and pepper, then lightly coat with flour.3. Heat a large oven-safe skillet over medium-high heat. Cook the prosciutto until crisp, then remove and set aside.4. In the same skillet, add 3 tablespoons of butter. Add the chicken, shallots, garlic, and thyme. Sear the chicken until golden, about 3–5 minutes per side.5. Add 1 tablespoon butter, the sage, orzo, 1 1/2 cups of tomatoes, and season with chili flakes. Cook for 2 minutes, until the orzo is lightly toasted.6. Pour in the wine and 2 cups of water or broth. Bring to a boil and cook for 3–5 minutes. Stir in the cream and parmesan. Transfer the skillet to the oven and bake, uncovered, for 10 minutes, until the sauce is bubbling and the chicken is cooked through. Serve topped with 1/2 cup fresh tomatoes, basil, thyme, and the crispy prosciutto.
