One-Skillet Crispy Chicken with Buttery Lemony Mushroom Orzo

Name: One-Skillet Crispy Chicken with Buttery Lemony Mushroom Orzo
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 2 lb chicken legs and thighs; Kosher salt and freshly ground black pepper; 3 tablespoons unsalted butter; 3/4 pound mixed wild mushrooms (or white button); 2 medium leeks; 3 garlic cloves; 3 teaspoons fresh thyme leaves; 2 cups orzo; 1/2 cup dry sherry; 3 1/2 cups low-sodium chicken broth; 2 tablespoons lemon juice; 2 teaspoons lemon zest; 3 oz baby spinach; 1 lemon

User Reviews

5.0

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
4
Calories
901 kcal
Course
Main Course
Cuisine
American

One-Skillet Crispy Chicken with Buttery Lemony Mushroom Orzo

Yosef Browning

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This one-pan chicken wonder combines crispy-skinned chicken, baked directly on top of buttery, lemony orzo, studded with wild mushrooms, leeks and baby spinach. It's a complete (and completely delicious) dinner, made in a single skillet.

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Ingredients

Servings

2 lb chicken legs and thighs (4 large pieces) (or 8 separate smaller pieces), skin-on, bone-in)
Kosher salt and freshly ground black pepper to taste
3 tablespoons unsalted butter , divided
3/4 pound mixed wild mushrooms (or white button) , sliced
2 medium leeks 3/4 lb, 340g, white and pale green parts only, chopped (or a large yellow onion)
3 garlic cloves minced
3 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
2 cups orzo
1/2 cup dry sherry (or substitute white wine)
3 1/2 cups low-sodium chicken broth , divided
2 tablespoons lemon juice
2 teaspoons lemon zest finely grated (from 1 large lemon)
3 oz baby spinach
1 lemon cut into wedges, for garnish

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Instructions

Preheat oven to 400°F. Dry chicken well and season generously with salt and pepper on both sides. Heat 1 tablespoon butter in a large cast-iron or other ovenproof skillet set over medium-high. Add chicken, skin side down, in a single layer. To get an even sear, place another heavy skillet on top of chicken, pressing it down. Cook until skin is crisp and deep golden brown, 10-12 minutes. Remove chicken to a plate and set aside. It will not yet be fully cooked at this point.
Add mushrooms and leeks and cook, scraping up any brown bits from the pan and stirring occasionally, until leeks are wilted and mushrooms are light brown, about 7 minutes. Add garlic and thyme, season with salt and pepper and cook until garlic is fragrant, about 1 minute.
Stir in orzo and cook until toasty smelling, about 3 minutes. Pour in sherry and stir, until liquid is evaporated, about 1 minute. Add 3 cups broth, bring to a simmer and cook, stirring often, for 5 minutes.
Nestle chicken back in pan, skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through (it should register 165ºF on a thermometer) and orzo is tender, about 15 minutes.
Remove from oven and transfer chicken to a platter. Stir orzo and, if dry, stir in the last 1/2 cup broth. Stir in lemon juice, zest and remaining 1 tablespoon butter. Fold in baby spinach, a handful at a time, until wilted. Taste orzo for seasoning. Serve with lemon wedges.

Nutrition Information

Show Details

Calories 901kcal (45%) Carbohydrates 74g (25%) Protein 50g (100%) Fat 44g (68%) Saturated Fat 15g (75%) Trans Fat 1g Cholesterol 211mg (70%) Sodium 249mg (10%) Potassium 1311mg (37%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 3331IU (67%) Vitamin C 38mg (42%) Calcium 122mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 901 kcal

% Daily Value*

Calories	901kcal	45%
Carbohydrates	74g	25%
Protein	50g	100%
Fat	44g	68%
Saturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	211mg	70%
Sodium	249mg	10%
Potassium	1311mg	28%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	3331IU	67%
Vitamin C	38mg	42%
Calcium	122mg	12%
Iron	6mg	33%