One Pan Chicken Cacciatore with Orzo

Some nights, dinner needs to be simple but still feel like a proper meal. This chicken cacciatore is my solution when I want something that looks impressive but doesn’t require a culinary degree or an entire dishwasher’s worth of cleanup.

The beauty of a one-pan meal is that it does most of the work while you’re doing something else – maybe helping kids with homework, catching up on emails, or just enjoying a glass of wine that happens to be the same red wine going into the dish.

Chicken thighs are the unsung heroes of weeknight cooking. They’re forgiving, flavorful, and basically impossible to dry out, which makes them perfect for a dish like this that moves between stovetop and oven.

What You’ll Need

• 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
• Few sprigs rosemary
• Small bunch parsley, stalks and leaves separated, finely chopped
• 2 x 400g cans cherry tomatoes
• 300ml fresh chicken stock
• 1 tbsp balsamic vinegar
• 2 tbsp capers (optional)
• Handful pitted green olives
• 300g orzo, rinsed

Steps

1. Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20–25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
2. Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5–8 mins until the onion is tender.
3. Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Pour in the chicken stock, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
4. Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Substitutions That Actually Work

• No red wine? Use chicken broth with a splash of balsamic
• Out of orzo? Arborio rice or small pasta shapes work
• Vegetarian option: Replace chicken with firm tofu or extra vegetables

Making It Diabetes-Friendly

• Use brown rice instead of orzo
• Reduce wine quantity
• Increase vegetable content
• Choose skinless chicken thighs

Tips & Storage

• Refrigerate in an airtight container for 3-4 days
• Reheat gently to prevent orzo from becoming mushy
• Can be frozen for up to 2 months
• Best served fresh for optimal texture