The reel gives you the satisfying part: chicken, tomato, and orzo coming together in one pan. For dinner, the useful details are the order and the liquid level. This version serves four and takes about 10 minutes to prep and 25 minutes to cook.
Gather the straightforward ingredients
Use 1 pound boneless, skinless chicken breast, cut into bite-size pieces; 1 cup dry orzo; 1 tablespoon olive oil; 2 minced garlic cloves; 1 teaspoon Italian seasoning; and 1 can (14.5 ounces) crushed tomatoes. You’ll also need 2 cups low-sodium chicken broth, ½ cup plain Greek yogurt, ¼ cup grated Parmesan, and salt and black pepper. Keep the yogurt and Parmesan nearby for the finish.
Build the sauce in one pan
Season the chicken with salt, pepper, and Italian seasoning. Heat the oil in a large skillet over medium-high heat, brown the chicken for 4–5 minutes, then stir in the garlic for about 30 seconds. Add the orzo, crushed tomatoes, and broth, bring to a gentle simmer, and cook uncovered for 10–12 minutes, stirring often so the orzo doesn’t stick.
Check that the chicken is cooked through and the orzo is tender before taking the pan off the heat. Let it settle for a minute, then stir in the Greek yogurt and Parmesan; adding yogurt off the heat helps keep the sauce smooth. If the orzo thickens before it’s tender, add a splash of broth or water.
Serve now or save some
Divide into four portions and finish with black pepper or chopped parsley if you have it. Protein is approximately 34 grams per serving, depending on the chicken and yogurt you use; nutrition values are estimates. For meal prep, cool leftovers promptly and refrigerate in sealed containers, adding a little broth when reheating to loosen the sauce.