One-Pot Chicken Orzo Recipe
In this delightful One-Pot Chicken Orzo dish, succulent chicken thighs are seared to a golden crisp and nestled atop a bed of orzo simmered in a fragrant tomato sauce infused with garlic and fresh basil. This easy-to-prepare meal can be served directly from the oven, making it the perfect accompaniment to your preferred side salad.
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Ingredients
- 4 chicken thighs
- 1 cup uncooked orzo
- 2-3 cloves garlic
- ½ cup tomato paste
- 3 cups chicken broth
- 2-4 tablespoons grated pecorino romano
- ¼ cup basil
- ½ tablespoon extra virgin olive oil
- 1 tsp kosher salt
- ½ cup onion
Equipment Needed
- large oven safe skillet
Instructions
- 1
Begin by preheating your oven to 375°F.
- 2
Season the chicken thighs with ¾ teaspoon of salt and allow them to reach room temperature. Make sure to pat the chicken skin dry using a paper towel prior to moving on to the next step.
- 3
In a large skillet that is safe for the oven, heat oil over medium-low heat. Place the chicken thighs in the skillet, skin side facing down. Cook until the skin turns golden and crispy, which should take about 12-15 minutes. Once done, take the chicken out of the skillet.
- 4
In the same skillet, introduce the chopped onion along with the remaining salt. Sauté for 4-5 minutes until the onion becomes fragrant.
- 5
Next, add the orzo to the skillet and toast it for 4-5 minutes, stirring occasionally, until most of the orzo pieces are lightly golden and you can detect a nutty scent.
- 6
Incorporate the minced garlic and stir to combine. Then, add the tomato paste and cook for 2-3 minutes until it caramelizes.
- 7
Pour in the chicken broth and bring the mixture to a boil. Carefully nestle the chicken thighs, with the flesh side down, into the orzo (ensuring that the skin remains above the liquid). Transfer the skillet to the oven and bake for 20-25 minutes, or until the orzo has fully cooked.*
- 8
Serve directly from the skillet, garnishing with grated cheese and fresh basil.
Nutrition Information
Notes & Tips
- *Have a bit of extra broth on hand in case the orzo soaks up the broth too fast,add more broth in ⅓ cup increments.