Let’s be real—no one wants to wash a mountain of dishes after dinner. That’s why this one-pot Spanish-inspired chicken and orzo is about to be your new weeknight bestie. It’s cozy, smoky, juicy, and yes—packed with Spanish paprika, the star of the show (move over, garlic powder, your time is up).
Oh, and did I mention the chicken is skin-on, boneless, and seared to crispy perfection? We’re not messing around here.
The Star of the Show:
Spanish paprika, or pimentón, isn’t just regular paprika’s mysterious older cousin—it’s smokier, deeper, and the reason this dish slaps. It turns your chicken thighs into flavor bombs with golden, crispy skin and keeps the whole orzo situation tasting like you spent hours cooking (you didn’t).
Why I’m Obsessed With this Dish
Okay so—real talk—I’ve been possessed by tapas since the first time I had patatas bravas and a glass of sangria. There’s just something magical about Spanish flavors: the smoky paprika, the lemony brightness, the way everything tastes like it was made to be eaten slowly with wine and gossip.
But let’s be honest… I don’t always have time (or energy) for five little dishes, fifteen tiny plates, and a mountain of olive oil-soaked napkins.
That’s why I created this One-Pot Spanish Paprika Chicken & Orzo—a easy, bold, and flavor-packed dish that tastes like tapas night, but comes together in half the time and uses ONE PAN. It’s my lazy love letter to all things Spanish… minus the jet lag and prep work.
Ingredients and Why they Matter
Chicken Thighs (skin-on, boneless): Because flavor lives in the fat. Boneless thighs cook evenly and stay juicy, while the skin gets crispy and delicious when seared properly.
Olive Oil: Used to sear the chicken and sauté the aromatics. It carries the flavors and helps the paprika bloom—basically your dish’s wingman.
Spanish Smoked Paprika aka Pimentón: The star of the show. This gives the dish its signature smoky flavor. Spanish paprika is deeper and more complex than regular stuff.
Garlic & Onion: Aromatics are your base layer of flavor. Onion adds sweetness, garlic adds depth, and together they make the kitchen smell like you actually know what you’re doing.
Orzo Pasta: It’s pasta, but tiny. Cooks quickly, gets creamy in the pan, and absorbs flavor like it’s getting paid for it.
Cherry Tomatoes: They burst into juicy sweetness and balance the smokiness from the paprika. Also, they make it look pretty.
Oregano: Adds herby, earthy notes that complement the smokiness. Think of it as paprika’s bestie.
Chicken Broth: The liquid gold that cooks your orzo and infuses every grain with savory richness.
Lemon Zest: Cuts through the richness and brightens the whole dish. A little zing goes a long way.
Fresh Parsley: For freshness and color. Also, we’re not animals—we like a garnish.
One Pot Smoky Paprika Chicken and Orzo: Minimal Dishes, Maximum Flavor
Course: Uncategorized4
servings15
minutes25
minutes520
kcal40
minutesIngredients
- Chicken Marinade
4 Skin on chicken thighs
1/4 cup olive oil
2 tablespoon pimentón (Spanish smoked paprika)
1 teaspoon garlic powder
1 teaspoon cumin
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
2 cloves of grated garlic
1 teaspoon of kosher salt
1/4 teaspoon of black cracked pepper
- One Pot Smoky Paprika Chicken and Orzo
4 marinated chicken thighs with skin on
1 1/2 cup orzo pasta2 cups chicken broth
2 tablespoons olive oil
1 small onion finely diced
3 cloves of garlic minced
1 cup cherry tomatoes, halved
1/2 teaspoon of Spanish paprika
1/2 teaspoon dried oregano
1/4 cup parsley
Zest of 1 lemon
Salt and pepper to taste
Directions
- Make the Marinade
- In a bowl, whisk together all ingredients listed in a bowl
- Rub mixture all over chicken thighs and let marinate for at least 1 hour or preferably overnight
- Assemble the Dish
- Sear the Chicken: Heat 1 tablespoon of olive oil in a deep saute pan or brasier over medium heat. Sear chicken thighs skin-side down until golden, about 4-5 minutes per side. Set aside
- Saute Aromatics: In the same pan, add 1 tablespoon of olive oil. Saute diced onion for 3 minutes until they start to sweat, and then add garlic and cook for until fragrant (about 30 seconds)
- Toast the Orzo: Stir in the orzo and let it toast for 1-2 minutes until lightly golden
- Deglaze and Simmer: Add cherry tomatoes, smoked paprika, oregano, and a pinch of salt. Stir well. Pour in chicken broth and bring to a simmer.
- Cook Everything Together: Nestle chicken thighs back into the pan with the orzo, cover and let simmer on low for about 10-12 minutes, or until the orzo is tender and the chicken is fully cooked. Add more broth if needed.
- Final Touches: Stir in lemon zest.
- Garnish and Serve: Sprinkle with fresh parsley and serve warm.
Notes
- Use Skin on Chicken Thighs: The rendered fat flavors the orzo
- Don’t Skip the Toasting: Toasting the orzo adds a subtle nuttiness that makes the dish feel professional.
- Marinate Ahead: Let the chicken marinate overnight if you can. You can even marinate ahead of time and freeze it until you’re ready to use.