Burst Tomato Pasta with Italian Sausage, Basil & Balsamic Glaze

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Burst Tomato Pasta with Italian Sausage, Basil & Balsamic Glaze This golden tomato pasta with Italian sausage is one of those recipes that tastes like something you'd order at a restaurant. We’re building a jammy tomato base, layering in fresh burst tomatoes, finishing with buttery richness, and topping it with crispy sausage, fresh basil, parmesan and a drizzle of balsamic glaze. It’s the kind of weeknight dinner that feels restaurant-quality—but comes together in under 30 minutes. This is one of those recipes where the pan you use actually changes the final flavor — especially when it comes to getting that golden sear. Jump to Recipe ↓ Why You’ll Love This Recipe Sweet + savory balance from tomatoes and balsamic glaze Crispy Italian sausage adds protein and texture Made with simple, affordable ingredients Ready in about 30 minutes Tastes like a restaurant pasta at home Ingredients 12 oz pasta (orecchiette, penne, or spaghetti) ...
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Tomato Orzo Chicken Skillet

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Tomato Orzo Chicken Skillet (Easy One-Pan Dinner)

This tomato orzo chicken skillet is the perfect easy one-pan dinner for busy nights. Juicy chicken is nestled into a rich, saucy tomato orzo with garlic, onion, and bursts of sweet cherry tomatoes for a comforting, flavor-packed meal.

It’s simple, satisfying, and comes together in one pan with minimal cleanup—perfect for weeknights when you want something hearty but still easy to make.

This is one of those recipes where the pan you use and how you build the base really affects the final flavor — especially when it comes to getting a good sear and developing a rich sauce.

Tomato Orzo Chicken Skillet

Why You’ll Love This Recipe

  • Easy one-pan dinner with minimal cleanup
  • Rich, comforting tomato-based sauce
  • Juicy chicken with great flavor
  • Simple ingredients you likely already have
  • Perfect for weeknight dinners or meal prep

Ingredients

  • 1 lb chicken tenderloins
  • Salt and pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 1/2 onion, diced
  • 3 garlic cloves, minced
  • 1 cup orzo
  • 1 can crushed tomatoes
  • 1 1/4–1 1/2 cups chicken broth
  • 1/2 cup cherry tomatoes
  • 1 zucchini (optional)
  • 1/2 cup Parmesan
  • Fresh parsley
  • Optional: splash of cream

Tools I Use (and Love)

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you. I only recommend tools I personally use and love.

This recipe is all about building flavor in one pan—starting with a good sear and layering everything into the sauce.

The pan you use here makes a big difference in how the chicken browns and how the sauce develops.

Cast Iron Skillet (What I Use)

This is what I use for this recipe. It holds heat really well and gives you a deep, golden sear that builds incredible flavor.

Shop my cast iron →

Chef’s Knife (My Go-To)

This is the exact knife I use—super sharp and makes prep fast and easy.

Shop my knife →

Budget Chef’s Knife

A great affordable option that still performs really well.

Shop budget knife →

Cutting Board

A sturdy cutting board makes prep easier and protects your knives.

Shop cutting board →

Wooden Spoon

Perfect for stirring and scraping up all those flavorful bits without damaging your pan.

Shop wooden spoon →

Digital Thermometer

The easiest way to make sure your chicken stays perfectly juicy every time.

Shop thermometer →

How to Make Tomato Orzo Chicken Skillet

  1. Prep and season the chicken:
    Pat the chicken dry with paper towels (this helps it sear properly). Season both sides with salt, pepper, and garlic powder.
  2. Sear the chicken:
    Heat 2 tablespoons olive oil in a cast iron skillet over medium heat.

    Add the chicken and let it cook undisturbed for 3–4 minutes per side until golden brown and cooked through.

    Remove from the pan and set aside. Do not wipe the pan—those browned bits = flavor.
  3. Build the flavor base:
    In the same pan, reduce heat to medium and add the diced onion. Cook for 2–3 minutes until softened and slightly translucent.

    Add the garlic and cook for 30 seconds, just until fragrant.
  4. Toast the orzo:
    Add the orzo directly into the pan and stir constantly for 1–2 minutes until lightly toasted. This step adds a deeper, slightly nutty flavor.
  5. Add liquid and start simmering:
    Pour in the crushed tomatoes and 1 1/4 cups chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.

    Bring to a gentle simmer.
  6. Cook the orzo:
    Add the cherry tomatoes and zucchini (if using).

    Let the orzo cook uncovered for about 8–10 minutes, stirring frequently so it doesn’t stick.

    The orzo should absorb most of the liquid and become tender but not mushy.

    If it thickens too quickly, add a splash more broth as needed.
  7. Finish the sauce:
    Turn off the heat and stir in the Parmesan cheese until melted and creamy.

    If you want it slightly richer, add a small splash of cream here.
  8. Add the chicken back:
    Return the chicken (and any juices) to the pan and nestle it into the orzo.
  9. Serve:
    Finish with fresh parsley and extra Parmesan. Serve warm.

Tips for Best Results

  • Let the chicken sear before flipping
  • Toast the orzo for extra flavor
  • Add broth gradually if needed
  • Finish with fresh Parmesan for best texture
  • A good pan helps build that rich, layered flavor

FAQs

Can I make this ahead?
Yes, just add a splash of broth when reheating.

Can I make it creamy?
Yes, add a splash of cream at the end.

Can I add more vegetables?
Spinach, mushrooms, or peppers all work well.

Storage

Store in an airtight container for up to 3–4 days.

Leave a Comment

If you try this recipe, let me know how it turned out—I’d love to hear!

Comments

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