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One-Pan Chicken Puttanesca with Creamy Orzo

One-Pan Chicken Puttanesca with Creamy Orzo is a beautiful meal, and it's simple enough for your weeknights.


  • 2-3 TBSP olive oil
  • 2 lbs chicken thighs, skin-on and bone-in, If you decide to use skinless and boneless, cooking time for the chicken will be less.
  • Kosher salt and cracked black pepper
  • 1 TBSP Italian seasoning
  • 4 anchovy fillets, minced
  • 1 yellow onion, diced
  • 3 cloves of garlic, smashed and minced
  • 1/2 cup grape tomatoes, sliced in half
  • 1/4 cup sun-dried tomatoes, roughly chopped
  • 2 TBSP drained capers
  • 1/2 cup castelvetrano olives, sliced in half, You can use kalamata olives or black oil-cure olives instead, if preferred.
  • 1/4 tsp chili flakes
  • 1 TBSP chopped fresh parsley
  • 1 TBSP chopped fresh oregano
  • 1 cup orzo
  • 2.5 cups chicken broth
  • 1 TBSP tomato paste
  • 1/3 cup white wine


  • Skillet or braiser (I prefer a cast iron skillet—they give you the best crisp on your meat!)
  • sharp knife
  • Cutting board
  • Tongs
  • Paper towels
  • Plate or serving platter
  • Mixing bowl
  • whisk


  • Heat the olive oil in a large skillet over medium-high heat.
  • Pat the chicken dry with paper towels and season with salt, pepper, and Italian seasoning on the tops/skin.
  • Place the chicken thighs, skin side down, into the skillet and fry for about 7 minutes per side, or until the meat is no longer pink in the middle. Cook time will definitely depend on the size of the thighs and your cooktop, so keep a close eye on them.
  • When the chicken is done, carefully transfer it to a paper towel-lined plate or serving platter.
  • Add the onion, garlic, tomatoes, sun-dried tomatoes, capers, olives, chili flakes, and fresh herbs to the pan and cook for about 5 minutes, or until the onions are translucent.
  • In a small bowl, whisk together the chicken broth and tomato paste.
  • Add the orzo to the pan along with the chicken broth and white wine; give it a good stir.
  • Nestle the chicken thighs back into the skillet, reduce the heat to low, and let everything simmer for 20 minutes, or until the orzo is cooked and has absorbed all of the liquid.
  • Remove from heat, top with fresh chopped parsley, and serve.
Calories: 656kcal