0 from 12 votes
One-Pan Chicken Orzo
One-Pan Chicken Orzo is the perfect easy and filling weeknight meal, full of flavor and texture, you can make it all in the same skillet.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Calories: 511 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 4-6 chicken thighs bone-in, skin-on
- 1/2 teaspoon ground black pepper
- 1 tablespoon kosher salt divided
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot finely chopped
- 3 tablespoons unsalted butter
- 1 1/2 cups orzo dry
- 4 cloves garlic minced
- 1 tablespoon capers
- 1 teaspoon dried Italian herbs
- 1 teaspoon dried basil
- 3/4 cup dry white wine
- 3 cups chicken broth low-sodium
- 5 oz fresh baby spinach
- 1/2 cup heavy cream
- 4 oz. feta crumbled - optional
- 1 lemon zested and juiced
- chopped parsley for serving
Instructions
- Preheat oven to 400F.
- Pat chicken dry with paper towels, and season it with ground black pepper and 1 teaspoon salt.
- In a large, high-sided, cast-iron skillet (or any ovenproof skillet) over medium-high heat, heat oil until shimmering.
- Next, add the chicken skin side down in a single layer. Cook, undisturbed, until the skin is golden brown, 8 to 10 minutes. Flip and cook until golden brown on the other side, about 2 minutes. Transfer to a plate.
- Reduce heat to medium and add the shallots and butter, cook stirring, until softened, about 4 minutes.
- After that, add orzo, garlic, Italian herbs, dried basil, the remaining salt, and capers. Cook, stirring often, until the orzo is lightly toasted, 2 to 3 minutes.
- Add the wine and using a wooden spoon scrape the browned bits from the bottom of the pan. Add the broth and bring to a simmer. Cook, stirring frequently, until liquid is slightly reduced, about 5 minutes.
- Fold in the spinach and add the cream, stir until the spinach is wilted.
- Return the chicken to the pan skin side up, and transfer the uncovered skillet into the oven. Bake, until chicken is cooked through and orzo is tender, about 15-20 minutes.
- Top with crumbled feta, lemon zest, lemon juice, and fresh parsley.
Cup of Yum
Nutrition Information
Calories
511kcal
(26%)
Carbohydrates
35g
(12%)
Protein
22g
(44%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
110mg
(37%)
Sodium
1985mg
(83%)
Potassium
507mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2578IU
(52%)
Vitamin C
17mg
(19%)
Calcium
182mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 110mg | 37% |
| Sodium | 1985mg | 83% |
| Potassium | 507mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2578IU | 52% |
| Vitamin C | 17mg | 19% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.