This One-Pan Buffalo Chicken Orzo serves up bold, zesty flavor with minimal effort and cleanup! It’s the perfect healthy weeknight dinner that’s ready in just 35 minutes. With juicy buffalo chicken thighs, creamy orzo and a bunch of hidden veggies, this dish is a well-rounded powerhouse packed with 41g of protein per serving!
I decided to start a “Happy Husband” series of recipes where I let my husband choose one recipe concept each week and I execute on it. Unsurprisingly, the first thing he chose is buffalo chicken orzo. This man loves buffalo sauce more than me…I swear (just kidding lol).
So, I got to work in developing the recipe! I used my Creamy Cajun Chicken Orzo recipe as the base and built off it. I got so much positive feedback about that one so I’m sure you guys are going to be obsessed with this recipe too! It’s equally as quick, easy, flavorful, balanced and satisfying.
Imagine juicy, smoky and spicy chicken thighs paired with creamy orzo, a ton of sneaky veggies and finished off with allll the buffalo sauce. That’s what you’ll get from this delicious One-Pan Buffalo Chicken Orzo! It passed the happy husband test and I can’t wait for you to try it!
Why You’ll Love this One-Pan Buffalo Chicken Orzo
- It’s made in one pan and only takes 35 minutes from start to finish!
- This is perfect for buffalo chicken lovers who are looking for a new way to enjoy the flavor combo.
- It’s comforting yet nourishing and filled with sneaky veggies.
- This dish is perfectly balanced with protein, veggies and complex carbs.
- It stores well so you can enjoy leftovers the next day or even meal prep it!
What You Need to Make this One-Pan Buffalo Chicken Orzo
- Smoked Paprika, Onion Powder, Garlic Powder, Cayenne, Kosher Salt & Black Pepper: These pantry staple spices come together to make a smoky, buffalo-inspired seasoning blend that will be used on the thicken thighs and in the skillet.
- Boneless, Skinless Chicken Thighs: Chicken thighs are more affordable, super juicy and less prone to drying out so they’re perfect for this dish! Try to use ones that are on the smaller side so they cook quick enough.
- Avocado Oil: This has a higher smoke point than olive oil so its ideal for searing the chicken thighs.
- Yellow Onion: 1/2 large yellow onion, diced.
- Carrots: Technically optional but adds a bit more color and nutrients to this dish!
- Orzo: Orzo is a small rice-shaped pasta that I’m currently obsessed with. There are a few gluten free brands out there, such as Jovial, or you can try using dry white rice instead.
- Chicken Broth: Rather than cooking the orzo in water, we’re simmering it in chicken broth for maximum flavor! Chicken bone broth is another great option that will add extra protein.
- Cauliflower Rice: Frozen cauliflower rice is hidden so well in here!
- Buffalo Wing Sauce: I used Frank’s but I also love Primal Kitchen. If you’re a buffalo addict then feel free to add even more than is called for in the recipe.
- Heavy Cream: Either normal or a vegan alternative (such as Country Crock Plant Cream or Trader Joe’s brand). Adds a bit of creaminess to round this dish out!
- Ranch: This is optional topping but my husband says you can’t have buffalo chicken without ranch! I like Primal Kitchen for a dairy free option.
- Green Onion: Also optional but a great garnish.
How To Make this Healthy Buffalo Chicken Orzo Pasta
Coat Chicken Thighs in Buffalo Spice Blend:
First mix together all of the smoky buffalo spices in a small bowl. Then, pat chicken thighs dry and sprinkle about HALF of this spice blend onto both sides of the chicken. Reserve the rest of the spice blend for later on in the recipe.
Pan-Sear the Chicken:
Next, bring a large pan (I prefer using cast iron for this) to medium-high heat. Once hot, add about 2 tsp of the avocado oil. Then, add seasoned chicken. Sear for 4-5 minutes per side until it has a nice char – it doesn’t need to be fully done through yet. Remove chicken from the pan and set aside.
Sauté the Veggies:
Then, reduce the heat to medium. Add remaining avocado oil (more or less as needed) and then add onion and carrots. Sauté, stirring occasionally, for about 3 minutes.
Next, add garlic and the remaining spice blend. Stir and let cook for 30 more seconds until fragrant.
Deglaze with Broth, Add Chicken & Let Simmer:
Now, add the orzo and let it toast, stirring occasionally, for about 3 minutes. Then, deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan.
Stir in the cauliflower rice. Then, nestle the chicken thighs back into the pan, trying to make sure they’re as submerged as possible. Reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is done through and the orzo is tender. I like to flip my chicken halfway through.
Remove Chicken, Add Buffalo Sauce & Heavy Cream:
Turn off the heat. Temporarily remove the chicken thighs from the pan. Stir in the buffalo sauce and heavy cream. Taste and adjust salt as needed.
Add back in the Chicken, Garnish & Serve:
Finally, add back in the chicken thighs and garnish with an extra drizzle of buffalo sauce, ranch and chopped green onion. Enjoy!
What Type & Brand of Buffalo Sauce Should I Use?
We prefer buffalo wing sauce which is a bit richer and “creamier” than normal buffalo sauce. Frank’s Red Hot is always stocked in our fridge (my husband is obsessed) and it’s actually dairy free!
However, another healthy and dairy free option that I love is Primal Kitchen buffalo sauce! You can’t go wrong either way.
Can I Make this Recipe Gluten Free?
Orzo is technically pasta so it does contain gluten. However, there are a few gluten free orzo products on the market, including Jovial and Banza (which is technically rice but looks more like orzo). These should work great as a 1-to-1 sub for normal orzo, however you may have to adjust the cook time slightly to ensure the gluten free orzo doesn’t get mushy.
Another option that you can try is substituting dry white rice. I haven’t personally tried this but others have reported success with it in my creamy cajun chicken orzo recipe! Please let me know how this works for you if you try it 🙂
Substitutions:
- Spices: If you happen to have access to a store-bought buffalo spice blend, feel free to use that! I would substitute about 1-1.5 tbsp.
- Avocado Oil: You can certainly use olive oil but expect more smoking when you’re searing the chicken.
- Chicken Thighs: I have NOT tried this with chicken breast yet. It would likely work if you cut them thin enough, but I would still recommend chicken thighs instead because they’re juicier and less prone to drying out!
- Carrots: No carrots on hand? That’s okay just exclude them! They don’t make a huge difference in this recipe…just a way to get some extra veggies in.
- Orzo: Check out the section earlier in this blog post where I discuss gluten free options.
- Cauliflower Rice: Feel free to omit this…the recipe will still turn out great. If you want to get your veggies in another way, wilt in some spinach at the very end instead.
- Chicken Broth: Chicken bone broth is a great substitution that will add more protein and nutrients. Of course veggie broth or even beef broth is fine in here too.
- Heavy Cream: This isn’t a crucial ingredient but I like how it balances out the flavors. If you prefer an even spicier, strong buffalo taste you could exclude the heavy cream and just add more buffalo sauce instead.
Expert Tips & Tricks:
- Toast the orzo first: It takes a few extra minutes but toasting the orzo in the pan brings out a natural nutty flavor that takes this dish to the next level!
- Easily up the protein with chicken bone broth: This literally doesn’t change the flavor of the dish but it adds a bunch of easy protein!
- Flip the chicken halfway through simmering: This helps ensure that the chicken cooks evenly all the way through.
- Use a meat thermometer: The best way to reduce chicken anxiety! Invest in a meat thermometer so you don’t have to keep cutting the chicken open to see if it’s done.
How Should I Store Leftover Buffalo Chicken Orzo?
This One-Pan Buffalo Chicken Orzo is perfect for meal prep because it stores well and tastes just as delicious the next day! Allow it to cool fully before transferring to an airtight container and storing in the fridge for up to 4-5 days.
When you’re ready to eat, add a single portion to a dish and microwave for 1-2 minutes until warmed through. Then, add garnishes (if desired) and enjoy!
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more Buffalo Recipes?
- Creamy Buffalo Chicken Casserole
- Buffalo Chicken Chili
- Mini Buffalo Chicken Tortilla Cups
- Air Fryer Buffalo Chicken Tenders
One-Pan Buffalo Chicken Orzo
Equipment
- peeler
- large pan
- spatula
Ingredients
For the Smoky Buffalo Spice Mix:
- 2 tsp smoked paprika (normal paprika is fine too)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
For the Buffalo Chicken Orzo:
- 1 tbsp avocado oil divided
- 1.5 lbs boneless, skinless chicken thighs *
- ½ large yellow onion diced
- 2 medium-sized carrots peeled & diced (about ¾ cup)
- 2 garlic cloves minced
- 1 cup dry orzo
- 2 cups frozen cauliflower rice
- 2 cups chicken broth (or bone broth for extra protein)
- ¼ cup buffalo sauce
- ¼ cup heavy cream (normal or vegan*)
Optional Toppings:
- buffalo wing sauce
- ranch (I like Primal Kitchen for dairy free)
- chopped green onion
Instructions
- In a small bowl, mix together all of the smoky buffalo spices. Then, pat chicken thighs dry and sprinkle about HALF of this spice blend onto both sides of the chicken. Reserve the rest of the spice blend for later on in the recipe.2 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp kosher salt, ¼ tsp cayenne pepper, ¼ tsp black pepper, 1.5 lbs boneless, skinless chicken thighs
- Bring a large pan (I prefer using cast iron for this) to medium-high heat. Once hot, add about 2 tsp of the avocado oil. Then, add seasoned chicken. Sear for 4-5 minutes per side until it has a nice char – it doesn't need to be fully done through yet. Remove chicken from the pan and set aside.1 tbsp avocado oil
- Reduce heat to medium. Add remaining avocado oil (more or less as needed) and then add onion and carrots. Sauté, stirring occasionally, for about 3 minutes.1 tbsp avocado oil, ½ large yellow onion, 2 medium-sized carrots
- Add garlic and the remaining spice blend. Stir and let cook for 30 more seconds until fragrant.2 garlic cloves
- Next, add the orzo and let it toast, stirring occasionally, for about 3 minutes. Then, deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan.1 cup dry orzo, 2 cups chicken broth
- Stir in the cauliflower rice. Then, nestle the chicken thighs back into the pan, trying to make sure they're as submerged as possible. Reduce the heat to low and let it simmer for about 15 minutes, or until the chicken is done through and the orzo is tender. I like to flip my chicken halfway through.2 cups frozen cauliflower rice
- Turn off the heat. Temporarily remove the chicken thighs from the pan. Stir in the buffalo sauce and heavy cream. Taste and adjust salt as needed.¼ cup heavy cream, ¼ cup buffalo sauce
- Finally, add back in the chicken thighs and garnish with an extra drizzle of buffalo sauce, ranch and chopped green onion. Enjoy!buffalo wing sauce, ranch, chopped green onion
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.