Dinner

Chicken Cacciatore One-Pot with Orzo Recipe

ByLuna Ryder November 19, 2025November 19, 2025

Introduction

This Chicken Cacciatore one-pot dish with orzo is a flavorful, comforting meal that combines tender chicken thighs with a rich tomato and herb sauce. It’s perfect for an easy weeknight dinner or a cozy weekend feast, all cooked together in a single dish for minimal cleanup.

A white pan filled with four cooked chicken thighs, each with golden-brown, crispy skin, sitting on a thick sauce made of small pieces of red tomatoes, green olives, and herbs. The dish is vibrant with bright red and green colors mixed with the brown sauce and sprinkled finely with chopped fresh green parsley on top. The pan rests on a white marbled surface with a folded gray cloth nearby. The scene looks warm and inviting, showing the food's rich texture and fresh ingredients clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
4-6 skin-on, bone-in chicken thighs
1 onion, finely sliced
2 garlic cloves, sliced
250ml red wine
2 bay leaves
4 thyme sprigs
2 rosemary sprigs
Small bunch of parsley, stalks and leaves separated, finely chopped
2 x 400g cans cherry tomatoes
1 chicken stock cube
1 tbsp balsamic vinegar
2 tbsp capers (optional)
Handful of pitted green olives
300g orzo, rinsed

Instructions

Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7. Rub 1 tbsp olive oil over the chicken thighs and season them well. Place the chicken skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 minutes until the skin is crisp and golden but the chicken is not fully cooked. Remove the chicken and set aside on a plate.
Step 2: Add the remaining olive oil to the same dish, mixing it with the chicken fat left behind. Add the sliced onion and garlic, then bake for 5-8 minutes until the onion is tender.
Step 3: Pour in the red wine and stir it with the onions. Allow it to evaporate slightly from the residual heat. Then add the bay leaves, thyme, rosemary, parsley stalks, and canned cherry tomatoes.
Step 4: Dissolve the chicken stock cube in 300ml boiling water and pour it into the dish. Add the balsamic vinegar, capers if using, olives, and rinsed orzo. Stir everything well and season to taste.
Step 5: Nestle the chicken thighs back into the sauce, skin-side up, and return the dish to the oven. Roast for 20 minutes until the sauce thickens, the orzo is tender, and the chicken is cooked through.
Step 6: Give the dish a gentle stir and then leave it to rest for 10 minutes. This allows the orzo to absorb any excess liquid. Sprinkle the parsley leaves over the top before serving.

Tips & Variations

For a roast dinner twist, swap the chicken thighs for a whole chicken. Roast it first for 1 hour, then nestle it into the sauce and cook for an additional 20-30 minutes until the chicken is thoroughly cooked and the orzo is tender.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce if it has thickened too much.

How to Serve

A round white pan filled with four browned chicken thighs sitting on a thick, rich sauce made of red tomatoes, green olives, and small pieces of onion and herbs. The sauce is chunky and covers the chicken almost halfway, with fresh green chopped herbs sprinkled on top. The pan is placed on a white marbled surface with a blue cloth next to it. The chicken skin looks crispy and golden while the sauce is shiny and colorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, you can substitute orzo with small pasta shapes like acini di pepe or small shell pasta, but cooking times and liquid amounts may vary slightly.

Is it possible to make this dish without wine?

Absolutely. Replace the red wine with additional chicken stock or a mixture of stock and a splash of vinegar for acidity to maintain the depth of flavor.

Luna Ryder