One-Pot Chicken Orzo Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
425 kcal
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Course
Main Course, Dinner
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Cuisine
American, Italian-American Fussion
One-Pot Chicken Orzo Recipe
Description
This recipe begins by seasoning chicken thighs and crisping the skin in olive oil over medium-low heat to develop a golden, crunchy exterior. After removing the chicken, diced onion is sautéed in the same pan, then orzo is added and toasted, lending a nutty aroma. Garlic and tomato paste are stirred in and cooked slightly to caramelize flavors. Chicken broth is then poured in, and the chicken is nestled flesh-side down on top of the orzo, making sure the skin stays above the liquid to preserve crispiness. The skillet is transferred to a preheated oven to bake until the orzo is tender and the chicken is cooked through. Serving in the same pan emphasizes rustic presentation. Pecorino Romano cheese and chiffonaded fresh basil finish the dish with umami and herbaceous notes.
Ingredients
- 4 chicken thighs (bone-in, skin-on )
- 1 tsp kosher salt (divided)
- ½ tablespoon extra virgin olive oil
- ½ cup onion (diced)
- 1 cup orzo
- 2-3 cloves garlic (minced)
- ½ cup tomato paste
- 3 cups chicken broth
- 2-4 tablespoons Pecorino Romano cheese or Parmesan cheese, optional, grated
- ¼ cup basil (chiffonade)
Instructions
- Preheat oven to 375°F.
- Season chicken thighs with ¾ tsp of salt & bring to room temperature; thoroughly dry chicken skin with a paper towel before step 2.
- Heat oil in a large oven-safe skillet over medium-low heat, add chicken thighs skin side down. Render until golden and crisp, about 12-15 minutes. Remove chicken from pan.
- In the same pan, add onion and remaining salt and saute until aromatic, 4-5 minutes.
- Add orzo and toast 4-5 minutes, stirring occasionally, until most pieces are lightly golden and there is a nutty aroma.
- Add garlic and mix to combine. Add tomato paste and cook to caramelize, 2-3 minutes.
- Add chicken broth & bring to a boil. Nestle chicken thighs, flesh side down, into the orzo (make sure that the skin is NOT in the liquid) and transfer to the oven Bake for 20-25 minutes, or until orzo is cooked through.*
- Serve in cooking vessel and top with grated cheese and basil.
Notes
- Keep extra chicken broth nearby to add in small increments if the orzo absorbs liquid too quickly during baking.
- For crisper chicken skin, salt the chicken and refrigerate uncovered overnight before cooking.
- Different types of onions—including yellow, red, Vidalia, shallot, or leek—work well without changing the dish's overall flavor.
- A standard 7 oz jar of tomato paste yields about ¾ cup, which this recipe uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1thigh, 3/4 cup orzo | |
| Calories | 425kcal | 21% |
| Carbohydrates | 41.5g | 14% |
| Protein | 23.5g | 47% |
| Fat | 18g | 28% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 92mg | 31% |
| Sodium | 724mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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