One Pan Creamy Chicken Chorizo Orzo | Easy 30 Minute Dinner

This One Pan Creamy Chicken Chorizo Orzo is the perfect quick and easy dinner recipe. Crispy chicken, smoky chorizo, creamy orzo pasta, cherry tomatoes, fresh basil, and a rich flavour-packed sauce. All cooked in one pan for maximum flavour and minimal washing up. This recipe is fast, budget-friendly, and perfect for busy weeknights. Using chicken legs keeps the cost low while still delivering amazing flavour, but you can easily swap for chicken breast if you prefer. Whether you're cooking for two or feeding the whole family, this easy chicken chorizo orzo recipe is guaranteed to be a crowd pleaser.

Watch The Recipe Video Below

https://www.youtube.com/watch?v=3DangP0im3g

One Pan Creamy Chicken Chorizo Orzo | Easy 30 Minute Dinner

One Pan Creamy Chicken Chorizo Orzo

Ingredients

2 x chicken legs (thighs and drumsticks separated)

Salt and black pepper

30ml x olive oil

100g x chorizo, diced

1 x large red onion (or 2 small), diced

1 x medium red bell pepper, diced

2 x garlic cloves, minced

200g x orzo pasta

400g x tinned cherry tomatoes

300ml x chicken stock (+ extra water if needed)

100g x crème fraîche

10ml x red wine vinegar

Small handful fresh basil leaves, plus extra to garnish

Method

Separate the drumsticks from the thighs by cutting through the joint. Trim excess skin if preferred, but leave it on for extra flavour. Season the chicken all over with salt.

Heat a sauté pan over medium heat and add the olive oil. Place the chicken skin-side down and sear until golden brown all over. Remove and set aside.

Add the diced chorizo to the same pan and cook until the fat renders and it starts to crisp. Remove one-third and reserve for garnish.

Add the red onion and red pepper. Cook for 3–4 minutes until softened, then stir in the garlic and cook for 1 minute more.

Add the orzo and stir well so it is coated in the chorizo oil and vegetables.

Pour in the tinned cherry tomatoes and chicken stock. Bring to a gentle simmer.

Stir through the crème fraîche, red wine vinegar, and basil leaves. Season with salt and black pepper to taste. Add extra water if you feel it needs more liquid.

Return the chicken to the pan, place a lid on, and cook over low heat for 8 minutes until the chicken is cooked through and the orzo is tender.

Remove from the heat and finish with extra fresh basil and the reserved crispy chorizo before serving.

Serves 2 generously, or 4 with extra chicken added.