Skip to content
Pinch of Mint
Search recipes
  • Under 30 minutes
  • One pan

One-pan chicken and chorizo orzo

A skillet with cooked chicken, cherry tomatoes, basil, and chorizo in a rich sauce. The vibrant dish emits a warm, savory feel.

By Tom · Updated

Jump to recipe
  • About 30 min
  • Takes a bit of care

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.

Loads from YouTube only once you press play.

The recipe

One-pan chicken and chorizo orzo

This one pan creamy chicken chorizo orzo is the perfect quick and easy dinner recipe.

  • 20 min prep
  • 8 min cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

One pan creamy chicken chorizo orzo

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    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 (300 ml) all over with salt.

  2. Step 2

    Heat a sauté pan over medium heat and add the olive oil (30 ml). Place the chicken (300 ml) skin-side down and sear until golden brown all over. Remove and set aside.

  3. Step 3

    Add the diced chorizo (100 g) to the same pan and cook until the fat renders and it starts to crisp. Remove one-third and reserve for garnish.

  4. Step 4

    Add the red onion (1 small)) and red pepper. Cook for 3-4 minutes until softened, then stir in the garlic (2 cloves) and cook for 1 minute more.

  5. Step 5

    Add the orzo and stir well so it is coated in the chorizo (100 g) oil and vegetables.

  6. Step 6

    Pour in the tinned cherry tomatoes (400 g) and chicken stock (300 ml). Bring to a gentle simmer.

  7. Step 7

    Stir through the crème fraîche (100 g), red wine vinegar (10 ml), and basil leaves. Season with salt and black pepper to taste. Add extra water if you feel it needs more liquid.

  8. Step 8

    Return the chicken (300 ml) 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.

  9. Step 9

    Remove from the heat and finish with extra fresh basil and the reserved crispy chorizo (100 g) before serving.

  10. Step 10

    Serves 2 generously, or 4 with extra chicken (300 ml) added.

Stay in the loop

Get new recipes in your inbox

Occasional emails with new recipes, cooking tips and what’s new at Pinch of Mint.

See our Privacy Policy for information about how your personal data is used.

More chicken dinners

Questions people ask

How long does one-pan chicken and chorizo orzo take?

About 30 min from start to finish, of which 20 min is prep and 8 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.