One Pan Marinara & Burrata Chicken Orzo
Updated Jul 14, 2025, Published on Aug 20, 2022
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About this Marinara & Burrata Chicken Orzo recipe
This One Pan Marinara & Burrata Chicken Orzo is a savory pasta dish with lots of melty burrata on top. This dish uses many pantry staples and everything cooks in the same skillet so you have minimal dishes to clean after! I used Rao's Marinara sauce when I created this recipe, but it would also be delicious with a homemade tomato sauce such as my Easy San Marzano Tomato Sauce.
Customizations
You could definitely customize this recipe to your liking. Feel free to switch out the protein - I think some sliced sausages would be delicious. You could change up the seasoning on the chicken cutlets. Add some vegetables such as a couple handfuls of spinach, some sliced mushrooms, or broccoli florets.
If you prefer to cook without wine, you can deglaze with a splash of chicken broth. It's key to deglaze the bottom of your pan because those stuck bits are where so much flavor comes from!
Feel free to rate/comment if you give this recipe a try!
Other one pot recipes you may like:
One Pot Spicy Italian Sausage Orzo
One Pan Chicken Piccata Orzo
One Pot Pasta with Chicken, Spinach, Mushrooms, and Tomato
One Pan Marinara & Burrata Chicken Orzo
Equipment
Ingredients
Seasoning Mixture
- 2 teaspoon Paprika
- 2 teaspoon Italian Seasoning
- 2 teaspoon Garlic Powder
- Kosher Salt & Black Pepper, to taste
Other Ingredients
- 1 lb Boneless Skinless Chicken Breasts, I used thin cutlets
- 2 tablespoon Extra Virgin Olive Oil, divided
- 2 tablespoon Butter
- 1/2 large Yellow Onion, diced; if small onion use the whole onion
- 4 cloves Garlic, minced
- 1.5 cups Orzo Pasta, uncooked
- 1/2 cup White Wine, dry such as Pinot Grigio or Sauvigon Blanc
- 1.5 cups Chicken Broth, more as needed
- 1.5 cups Marinara Sauce, homemade or jarred
- 8 oz Burrata Cheese
- 1/4 cup Fresh Basil
Instructions
- In a small bowl, combine all seasoning mixture ingredients. Coat the chicken cutlets with about a tbsp of olive oil. Evenly sprinkle the seasoning mixture on both sides of the chicken until well coated.
- Heat the other tbsp of olive oil in a large high-rimmed sauté pan over medium-high heat. Add the seasoned chicken cutlets and cook for about 4 minutes a side. Set aside on a plate. The chicken does'nt need to be fully cooked yet because it will get cooked through later.
- In the same pan, melt the butter over medium heat. Add the onions and cook for 3 minutes until fragrant. Add the garlic and cook another minute, stirring often. Add the uncooked orzo and toast for a minute, stirring often.
- Pour in the white wine to deglaze the pan. Scrape up the brown bits from the bottom of the pan with a wooden spoon.
- Pour in the chicken broth and marinara sauce. Bring to a boil then lower the heat. and simmer for a few minutes, stirring often so the orzo doesn't stick to the bottom of the pan. Add back the chicken, cover the pan, and cook until the orzo is cooked through. Every few minutes, give the orzo a stir to prevent sticking. Add more chicken broth if the liquid is absorbed before the orzo is fully cooked.
- Once the orzo is cooked, tear the burrata into pieces and place on top of the chicken and orzo. Scatter the fresh basil on top as well. Cover and cook for another 2 minutes until the burrata is melted. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! Love all your one pot orzos and this one is no exception!!
This was dinner tonight. We loved it. Another successful dinner. It’s a must try recipe if you haven’t tried it yet. Easy and one pan my kind of dinner.