Description
A weeknight dinner that combines crispy chicken thighs with creamy, lemony orzo in a one-pan dish that’s both comforting and elegant.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs — trimmed and patted dry
- 1 teaspoon paprika
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, thinly sliced (or 1 small onion)
- 3 cloves garlic, minced
- 1 1/2 cups uncooked orzo
- 2 cups low-sodium chicken broth
- Juice from 1 lemon (about 2–3 tablespoons)
- 1/3 cup heavy cream
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C). Use an ovenproof skillet (cast iron is ideal).
- Pat the chicken thighs dry. Season both sides evenly with paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Heat 1 tablespoon olive oil over medium-high heat. When shimmering, add the thighs in a single layer. Sear undisturbed until golden, about 3 minutes per side. Transfer chicken to a plate.
- Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, add the sliced shallot and sauté until softened, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds, until fragrant.
- Stir in 1 1/2 cups uncooked orzo and toast for about 1 minute to coat the grains in butter and flavor.
- Pour in 2 cups low-sodium chicken broth and the juice from 1 lemon. Bring the mixture to a gentle boil, scraping any browned bits from the bottom of the pan.
- Reduce heat to low. Stir in 1/3 cup heavy cream and adjust seasoning with salt and pepper. Mix until combined.
- Nestle the seared chicken thighs into the orzo, pressing them down slightly so they make contact with the liquid. Cover the skillet with a lid or foil.
- Bake in the preheated oven for about 12 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest, uncovered, for 3–5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.
Notes
Best served with a simple green salad or roasted vegetables to complement the flavors of the dish.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian