047 / 75 · One Pan, Less Washing Up

Chicken, White Bean and Tomato Orzo

3 generous skillet portions · Active 25 min · Total 45 min

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Chicken, white beans and orzo cook into a moist tomato skillet that is easy to portion. The pasta takes up flavor from the sauce rather than being boiled separately. Canned beans go in near the end to keep their shape. A wide, deep skillet gives enough surface for the chicken to brown and enough depth for the pasta liquid; a shallow frying pan is not the right vessel for the whole recipe.

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Chicken, white bean and tomato orzo cooked in one deep skillet.

Begin with similar-sized chicken

Cut the chicken into three-quarter-inch pieces so it cooks evenly. Pat it dry, brown briefly and let the later simmer finish it. The first stage is for flavor, not proof that the meat is ready to eat. Check the thickest pieces reach 165°F/74°C after the pasta has cooked. A piece that looks white on the outside can still be cooler in its center.

Orzo needs stirring and measured liquid

Short pasta can settle on the base and catch before the top layer is tender. Stir the pan from the bottom every few minutes during the simmer, using a spatula that reaches the corners. Keep the heat gentle enough that the tomato does not spit vigorously. If the pasta is still firm but the pan is drying, add boiling water a tablespoon at a time. Adding a full cup by guesswork can turn a skillet supper into soup.

Beans are the last substantial addition

The canned beans are already tender. Fold them through once the orzo is almost ready, and give them enough time to become hot. Mash only a few if the sauce needs more body. The finished dish should be moist enough to fall from a spoon, which also helps a cooled portion reheat evenly later.

Portion with the pasta in mind

Orzo continues absorbing sauce as the meal stands. For a next-day portion, keep a spoonful of water or stock available when reheating rather than adding more liquid to the entire pan before eating. Stir halfway through microwave reheating so the middle does not remain cold while the edges bubble. Carry refrigerated portions with two cold sources and refrigerate on arrival; this is not a room-temperature grain salad.

Ingredients

  • 12 oz boneless skinless chicken thigh, cut into 3/4-inch pieces (340 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely diced (100 g)
  • 2 garlic cloves, minced
  • 3/4 cup dry orzo (135 g)
  • 1 can chopped tomatoes (14.5 oz/411 g)
  • 1 1/4 cups low-sodium chicken stock (300 ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine salt
  • 1 can cannellini beans (15 oz/425 g), drained and rinsed
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon ground black pepper

Set out

12-inch deep skillet with lid, at least 3-quart capacity, Spatula, Measuring jug, Instant-read thermometer

Allergens

Wheat. Check labels and substitutions.

Make it

  1. Heat oil in the deep skillet over medium-high. Brown chicken in one layer for 4–5 minutes, turning once. It need not be fully cooked yet.
  2. Add onion and cook for 4 minutes, stirring. Add garlic and oregano for 30 seconds.
  3. Stir in dry orzo, tomatoes, stock, salt and black pepper. Bring to a simmer, cover loosely and cook over medium-low for 10–12 minutes, stirring from the base every few minutes.
  4. When orzo is almost tender, fold in beans. Simmer for 3–4 minutes until the pasta is tender, beans are hot and chicken reaches 165°F/74°C. Add tablespoons of boiling water if the pan dries before the pasta softens.
  5. Turn off the heat, add lemon juice and parsley and serve.

Keep a spare portion useful

Choose a shallow box that can hold the whole serving without being packed to its lid. A tightly compressed, deep block of pasta is harder to reheat evenly during a short break.

A useful detail

Use a deep skillet with enough room to stir safely. If the pan is small, make half the recipe rather than filling it to the rim.

Another way

  • Use chickpeas instead of white beans for a firmer texture.
  • Add 1 cup chopped baby spinach with the beans and simmer until wilted.

Keep it well

Refrigerate portions in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C with a little water or stock, stirring halfway through.