Can I use chicken breasts instead of thighs?

Absolutely, but the flavor won’t be quite as rich or juicy. Thighs are just unbeatable for this style of dish. If using breasts, be careful not to overcook, as they can dry out more quickly.

Is this dish very spicy?

Not intensely! The cayenne and chorizo add warm notes, but you’re fully in control. Like a gentle heat? Use just a pinch. Want fire? Add more cayenne or even a diced chili.

Can I make this vegetarian?

Yes! Swap the chicken for hearty veggies (like mushrooms, eggplant, or chickpeas), use a vegetarian chorizo or skip it, and sub in vegetable stock. The smoked paprika and sun-dried tomatoes will still give loads of flavor.

What if I can’t find orzo?

You can use any small pasta like risoni, pearl couscous, or even rice. Cooking times may vary, but the method stays the same—just watch for doneness and adjust liquid as needed.

Spanish Style One Pot Chicken Orzo Recipe

Name: Spanish Style One Pot Chicken Orzo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 600g / 1.3lb boneless skinless chicken thighs; 2 tbsp olive oil; 1/2 lemon, juice only; 2 tsp smoked paprika; 1.5 tsp dried oregano; 1/2 tsp salt; 1/2 tsp garlic powder; 1/4–1/2 tsp cayenne pepper; 1/4 tsp black pepper; 1 medium white onion, finely diced; 1 small red pepper, finely diced; 150g / 5oz Spanish chorizo, diced; 2 cloves garlic, finely diced; 2 tbsp tomato puree (tomato paste in US); 400g / 2 cups uncooked orzo; 1.125 litres / 4 1/2 cups chicken stock (low sodium recommended if sensitive to salt); 75g / 1/2 cup sun dried tomatoes, finely diced; 50g / 1/3 cup mixed olives, diced; 1/2 tsp dried oregano; 1/4 tsp smoked paprika; Salt and black pepper, to taste; Fresh parsley, chopped

Bring the sun-drenched flavors of Spain straight to your kitchen with this vibrant Spanish Style One Pot Chicken Orzo! This is the kind of dish that looks impressive, tastes even better, and—best of all—comes together with absolute ease. It’s hearty, full of bold flavors, and practically guaranteed to make your weeknight dinner routine feel special. Picture juicy, marinated chicken thighs nestled amongst pillowy orzo, smoky chorizo, and a rainbow of veggies, all cooked together for maximum flavor and minimal cleanup. If you’re looking for a dish that delivers both comfort and a little culinary excitement, this is it.

Why You’ll Love This Recipe

Effortless and Fast: Everything happens in one big pan, making both cooking and cleanup refreshingly simple. You’ll have this on the table in about an hour—even faster if you chop ahead.
Flavor Powerhouse: Between the smoky paprika, zesty lemon, chorizo, and sun dried tomatoes, every bite is a burst of savory, tangy, and slightly spicy perfection. No boring chicken dinners here!
Foolproof and Forgiving: You barely need to measure, you can tweak as you go, and orzo is extremely forgiving if you need to add more liquid or seasoning.
Perfect for Busy Nights: From marinating to simmering, this dish works for you, not the other way around. Tired? Hungry? You can still put together a showstopper meal with minimal fuss.

Ingredients You’ll Need

Here’s what you’ll need to create this Spanish-style one pot magic, plus some quick notes to guarantee great results:

Boneless, Skinless Chicken Thighs: Go for thighs—they stay juicy and soak up so much flavor! Chicken breasts work, but thighs are just unbeatable here.
Olive Oil: The backbone of Mediterranean cooking, helps crisp chicken and sauté those gorgeous veggies.
Lemon Juice: Adds a needed punch of brightness to the marinade.
Smoked Paprika: That gentle smoky kick is a hallmark of Spanish cooking.
Dried Oregano: For herby depth that wakes up every ingredient.
Salt and Black Pepper: Use to taste—don’t be shy, but keep in mind the salty chorizo and stock.
Garlic Powder and Fresh Garlic: Both the powder (in the marinade) and fresh cloves (in the cook) are essential for building savory layers.
Cayenne Pepper: Optional, for a hint of warmth—use more if you like things spicy!
White Onion: Diced fine so it melts right into the base, adding sweetness and body.
Red Bell Pepper: Gives sweet flavor and that iconic Spanish color.
Spanish Chorizo: Absolutely non-negotiable, in my opinion. Smoky, savory, and packed with umami.
Tomato Puree (Tomato Paste): Deepens the sauce, balances out the smoky and spicy notes.
Orzo: This rice-shaped pasta soaks up all the flavors and gets perfectly tender.
Chicken Stock: The main liquid for simmering—low-sodium is best so you control the seasoning.
Sun Dried Tomatoes: These little jewels add tangy, sun-kissed flavor.
Mixed Olives: Chop them up for little pops of briny richness—don’t skip!
Fresh Parsley: For a bright, herbal finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let your creativity take the lead! This recipe is endlessly adaptable:

Swap Chorizo: Not a chorizo fan? Use spicy Italian sausage, turkey sausage, or veggie “sausage” for a lighter spin.
Go Veggie: Skip the chicken and chorizo, use smoked paprika and add chickpeas, artichoke hearts, or extra bell peppers for a plant-based meal.
Add Greens: Toss in a couple handfuls of spinach or arugula just before serving for a fresh finish.
Cheesy Twist: Stir in some grated Manchego or a sprinkle of feta at the end for creamy decadence.
Seafood Style: Try adding peeled shrimp during the last 3–4 minutes of simmering for a coastal flair.

How to Make Spanish Style One Pot Chicken Orzo

Step 1: Marinate the Chicken

In a large mixing bowl, whisk together olive oil, lemon juice, smoked paprika, dried oregano, salt, garlic powder, cayenne, and black pepper. Add the chicken thighs, toss to coat, and let them marinate—anywhere from 20 minutes (just while you prep) to overnight if you’re ahead of the game. The longer, the better, but even a short soak makes a huge difference.

Step 2: Brown the Chicken

Heat a generous splash of olive oil in a large, deep pan over medium-high heat. Sear the marinated thighs on both sides until deeply golden and cooked through (about 5 minutes per side, give or take). If things are browning too fast, just turn down the heat. Set the chicken aside—you want to keep all those tasty pan juices for the next step.

Step 3: Sauté the Veggies and Chorizo

In the same pan, reduce heat to medium. Toss in diced onion and red pepper, and cook until beautifully soft and golden. Add diced chorizo and garlic, cooking just until the chorizo renders its spicy, smoky fat and the garlic is fragrant.

Step 4: Build the Sauce

Stir in tomato puree and let it cook for a minute—it should smell rich and almost caramelized. Pour in the orzo, giving it a quick stir to toast just lightly.

Step 5: Simmer with Orzo & Extras

Add all of the chicken stock at once, followed by sun dried tomatoes, olives, extra oregano, and a little more smoked paprika. Bring the whole pot to a gentle simmer, stirring regularly to prevent anything from sticking.

Step 6: Finish Cooking

Reduce the heat and let it all bubble until the orzo is al dente and the sauce thickens. If the pan gets dry before the orzo is tender, add more stock or hot water as needed.

Step 7: Bring It All Together

Return the chicken—along with any resting juices—back into the pan, nestling it into the orzo. Let everything heat through, sprinkle generously with parsley, and serve.

Pro Tips for Making the Recipe

Chicken Thighs Reign Supreme: Their fat content and flavor blow breast meat out of the water, especially with pan frying and one-pot cooking.
Taste As You Go: The saltiness of the chorizo and olives can vary a ton, so don’t hesitate to tweak the seasoning as the dish simmers.
Don’t Rush the Simmer: Give the orzo time to soften and soak up the flavors, stirring often to avoid sticking or burning.
Leftover Love: The flavors get even better the next day—don’t be shy with your portioning!
Use a Wide, Deep Pan: This allows for more even cooking and easier stirring, especially as the liquid absorbs.

How to Serve

This dish is an absolute showpiece on its own, served piping hot straight from the pan.

Suggested Pairings:

Garnish: Give it a fresh sprinkle of chopped parsley and, for a little extra zing, a squeeze of lemon on top just before serving.
Side Dishes: Add a big salad—maybe crisp romaine with a simple vinaigrette—or some roasted asparagus.
Bread: You can’t go wrong with warm crusty bread to mop up every last bit of sauce.
Wine: A Spanish red like Tempranillo or Garnacha is perfect, though a dry white works beautifully too.

Make Ahead and Storage

Storing Leftovers

Let the dish cool before transferring to airtight containers. Keep in the fridge for up to 3 days. The orzo will absorb more liquid as it sits, so add a splash of water or broth before reheating to loosen things up.

Freezing

You can absolutely freeze leftovers! Package into freezer-safe containers—try to eat within 2 months for best flavor and texture.

Reheating

Reheat gently on the stovetop or in the microwave, adding a little extra stock or water. Stir occasionally until piping hot.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely, but the flavor won’t be quite as rich or juicy. Thighs are just unbeatable for this style of dish. If using breasts, be careful not to overcook, as they can dry out more quickly.
Is this dish very spicy?

Not intensely! The cayenne and chorizo add warm notes, but you’re fully in control. Like a gentle heat? Use just a pinch. Want fire? Add more cayenne or even a diced chili.
Can I make this vegetarian?

Yes! Swap the chicken for hearty veggies (like mushrooms, eggplant, or chickpeas), use a vegetarian chorizo or skip it, and sub in vegetable stock. The smoked paprika and sun-dried tomatoes will still give loads of flavor.
What if I can’t find orzo?

You can use any small pasta like risoni, pearl couscous, or even rice. Cooking times may vary, but the method stays the same—just watch for doneness and adjust liquid as needed.

Final Thoughts

If you’re ready for a comforting, flavor-packed meal that doesn’t ask much of you (and barely makes a mess), Spanish Style One Pot Chicken Orzo is calling your name. Let the aromas transport you, play with the ingredients, and enjoy not just the eating, but the simple, rewarding process of bringing it all together. Go ahead—give it a try, and let dinner be the highlight of your week!