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

Description

This Spanish-style One Pot Chicken Orzo combines succulent boneless chicken thighs marinated in smoked paprika and oregano, pan-fried and simmered with orzo pasta, flavorful chorizo, tangy sun dried tomatoes, olives, and a savory tomato-based sauce. It’s a hearty, flavorful main course made entirely in one pot, perfect for an easy yet impressive weeknight dinner.

Ingredients

Units Scale

For the Chicken

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

For the Orzo Base

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

To Serve

Fresh parsley, chopped

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Instructions

Marinate the Chicken: In a large mixing bowl, whisk together olive oil, lemon juice, smoked paprika, dried oregano, salt, garlic powder, cayenne pepper, and black pepper. Add the chicken thighs, tossing until fully coated. Cover and marinate in the fridge for as long as possible (up to overnight); even 20 minutes while prepping other ingredients helps. If refrigerated, bring chicken close to room temperature before frying.
Cook the Chicken: Place a large deep pan over medium-high heat and add the marinated chicken thighs. Fry each side until lightly charred and fully cooked through (about 5 minutes per side). If they start charring too quickly, lower the heat. Remove the chicken from the pan and set aside, leaving any excess oil behind.
Prepare the Orzo Base: Reduce the heat to medium and add the diced onion and red pepper to the pan. Fry until soft and golden. Add the chorizo and garlic, cooking for 1–2 minutes longer. Stir in the tomato puree and fry for another minute, then add in the orzo and stir to coat.
Simmer with Stock: Pour in the chicken stock, then add sun dried tomatoes, olives, dried oregano, and smoked paprika. Stir well and bring to a gentle simmer. Reduce the heat slightly, letting everything bubble until the sauce thickens and the orzo is al dente, stirring regularly. If the liquid dries out before the orzo cooks, add more stock or a splash of boiling water, as needed. Check and adjust seasoning with salt and pepper.
Finish & Serve: Return the cooked chicken thighs and their resting juices to the pan to warm through. Garnish generously with fresh chopped parsley before serving. Enjoy!

Notes

Chicken thighs are recommended over breast for better flavor and juicy texture.
Use low-sodium chicken stock if sensitive to salt, as chorizo and olives are salty.
If you need to add more liquid, use boiling water if you run out of stock.
This recipe is easiest with boneless thighs, which cook more evenly and quickly than bone-in.
Nutrition facts are based on serving size for four and may vary based on ingredients used.

Nutrition

Serving Size: 1/4 of recipe (~1.5 thighs & portion of orzo/chorizo mix)
Calories: 960
Sugar: 6.57g
Sodium: 306mg
Fat: 37.34g
Saturated Fat: 11.19g
Unsaturated Fat: 23.3g
Trans Fat: 0.09g
Carbohydrates: 84.06g
Fiber: 6.6g
Protein: 69.7g
Cholesterol: 306mg