Description
A hearty and flavorful one-pot meal featuring bone-in, skin-on chicken thighs cooked with orzo pasta in a savory tomato and chicken stock broth. This comforting dish combines tender, browned chicken with perfectly cooked orzo, onions, and garlic, garnished with fresh parsley for a complete and satisfying dinner that comes together with minimal cleanup.
Ingredients
Chicken
- 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
- 1 teaspoon salt, plus more for seasoning the chicken
- 2 teaspoons extra virgin olive oil
- 1 teaspoon butter
Orzo and Vegetables
- 2 cups (12 ounces or 340g) orzo pasta
- 1 1/2 cups chopped onion (about 1 medium onion)
- 2 cloves garlic, minced
Liquid and Seasoning
- 2 1/4 cups chicken stock
- 3/4 cup canned crushed tomatoes (including juices)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Prep and salt the chicken: Trim the chicken thighs of any excess skin and fat. Sprinkle both sides of each piece with a little salt to season.
- Brown the chicken thighs: Heat the olive oil and melt the butter over medium-high heat in a large skillet. Once hot, pat the chicken dry with paper towels and place the thighs skin-side down in the pan. Cook until the skin is browned and crispy, about 5 minutes. Flip the chicken and brown the other side for about 4 minutes. Remove the chicken from the pan and set aside.
- Brown the orzo and cook aromatics: Add the orzo to the skillet and stir to coat it in the oil and butter. Allow the orzo to brown lightly. Then add the chopped onions and reduce the heat to medium. Cook, stirring frequently, until the onions soften, about 2 to 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Mix stock and tomatoes: In a large measuring cup or bowl, combine the chicken stock, crushed tomatoes with their juices, 1/2 teaspoon ground black pepper, and 1 teaspoon salt. Stir to mix well.
- Combine chicken and liquids: Arrange the browned chicken pieces skin-side up on top of the orzo mixture in the skillet. Pour the chicken stock and tomato mixture over the chicken and orzo. Turn the heat up to medium-high and bring the liquid to a full boil.
- Simmer covered: Reduce the heat to the lowest setting that maintains a gentle simmer. Cover the skillet and cook until the orzo has absorbed all the liquid and the chicken is fully cooked through, about 10 to 12 minutes. Check doneness by inserting a meat thermometer into the thickest part of the chicken without touching the bone; it should read 165°F.
- Rest and finish: Remove the pan from heat and let the dish rest, covered, for 5 minutes. Adjust seasoning with extra salt and pepper to taste. Sprinkle with fresh chopped parsley before serving.
Notes
- You can substitute bone-in, skin-on chicken breasts cut in half if preferred; reduce browning time accordingly as they cook faster.
- If using boneless, skinless chicken thighs or breasts, shorten the browning time since they require less cooking.
- Prepping the onions, garlic, and parsley while the chicken is browning saves time.
- For best results, use chicken stock that is flavorful and fresh.
- Letting the dish rest before serving allows the flavors to meld and the orzo to firm up slightly.
