One-Skillet Chicken and Orzo with Apples and Rosemary

This easy chicken dinner has all the flavors of Fall and is made in one skillet so the cooking and the clean up are as easy as can be.

One-Skillet Chicken and Orzo with Apples and Rosemary - it's all done in one pan and tastes like Fall.

I love making a big dinner all in one skillet. It’s easy to prepare, all the flavors blend and make everything extra tasty and, the best part, clean up is so easy.

This one-skillet dinner tastes like Fall. It has chicken, whole wheat orzo, apples, rosemary and raisins, all in a light gravy-like sauce that happens naturally in the skillet while it cooks.

To make this dinner you start by searing chicken breasts in a large skillet. Make sure it’s a skillet that has a lid because you’re going to need it later. I use this 12-inch skillet with a lid I have that fits. If you don’t have a lid, you can use a double layer of heavy-duty foil.

Okay, so you sear the chicken breasts with some oil in the pan (don’t use the lid yet). Remove the chicken from the pan and add diced apples and onions. Then in goes some garlic, chopped rosemary, lemon juice and salt. Stir and then add whole wheat orzo (I use this brand), chicken broth and raisins. Nestle the chicken back in there, put it on high and bring it to a boil. Stir. Reduce heat to low and put on the lid. Cook until the orzo is tender, about 10-12 minutes. There should still be quite a bit of liquid in there at this point. That’s good. It’s going to be your sauce. Mix together some cornstarch and water and add it to the skillet. Stir, bring to a boil to thicken and taste. Add salt if desired. Serve with lemon wedges to squeeze over it all.

That’s it! It’s really easy and has so much delicious Fall flavor. Enjoy!

Christine :-)

One-Skillet Chicken and Orzo with Apples and Rosemary


  • 3 large boneless skinless chicken breasts (about 2 lbs. total)
  • salt
  • black pepper
  • 2 Tbsp. olive oil, divided
  • 2 medium sweet apples, like gala, diced
  • 1 small onion, chopped
  • 2 Tbsp. lemon juice
  • 2 cloves garlic, minced
  • 1 Tbsp. chopped fresh rosemary (or 1 tsp. dried)
  • 1 and 1/2 cups whole wheat orzo
  • 3 cups chicken broth
  • 1/2 cup raisins
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1 lemon cut into wedges for serving


  1. Season the chicken breasts lightly with salt and pepper on both sides. Cut breasts in half widthwise (so that you have 6 plump square-ish pieces, not 6 long thin pieces).  Heat 1 tablespoon of the oil over medium-high heat in a large skillet that you have a lid for. Add the chicken breast pieces and cook uncovered until well-browned, 4-5 minutes per side. Transfer them to a plate.
  2. Reduce heat in skillet to medium. Add the remaining 1 tablespoon of oil along with the apples and onion. Cook and stir occasionally until softened, 3-4 minutes. Add the lemon juice and stir. Add the garlic, rosemary and 1/2 teaspoon of salt. Stir. Add the orzo, chicken broth and raisins and stir. Nestle the chicken pieces in among the other ingredients.
  3. Increase heat to high and bring to a boil stirring occasionally. Reduce heat to low. Cover and cook until orzo is softened and chicken is cooked through, 10-12 minutes.
  4. In a small bowl mix together the cornstarch and water. Drizzle into the sauce in the skillet and stir to combine. Return skillet to a boil to thicken sauce. Serve with lemon wedges for squeezing over everything.
Disclosure: This post contains affiliate links meaning that if you click on one and buy something I will receive a small commission. This is at no additional charge to you. All opinions are my own.

3 Responses to “One-Skillet Chicken and Orzo with Apples and Rosemary”

  1. Mary Pisarkiewicz — October 7, 2016 @ 11:41 am (#)

    Oh yum! thanks for sharing this is just amazing!

  2. 2pots2cook — October 5, 2016 @ 8:40 am (#)

    Perfect. Made for week dinner. Thank you.

    • Christine Pittman — October 10, 2016 @ 9:55 am (#)

      So happy you liked it!

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