adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One Pot Chicken and Orzo
One Pot Chicken and Orzo
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Savory one-pot chicken and orzo dish with flavorful onions, tomatoes, and garlic. Effortless stovetop meal with juicy chicken on a bed of orzo for easy serving.
Ingredients:
  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon butter
  • 2 cups (12 ounces or 340 g) orzo pasta
  • 1 1/2 cups chopped onion (about 1 medium onion)
  • 2 cloves garlic, minced
  • 2 1/4 cups chicken stock
  • 3/4 cup canned crushed tomatoes (including juices)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Prepare the chicken thighs by removing any extra skin and fat, then season both sides with a light sprinkling of salt.
  • Sear the chicken thighs in a large skillet: Heat olive oil and butter over medium-high heat. Pat dry chicken pieces and place skin-side down in the pan. Cook until browned on one side for about 5 minutes, then flip and cook the other side for about 4 minutes. Remove chicken from the pan and set aside.
  • In a pan over medium heat, brown the orzo pasta until golden. Stir in chopped onions and cook until softened, about 2-3 minutes. Add minced garlic and cook for 30 seconds.
  • Combine the chicken stock, crushed tomatoes, salt, and pepper in a large measuring cup.
  • Place the chicken pieces, skin-side up, on the orzo and pour the flavorful stock mixture over them. Increase heat to medium-high and bring to a rapid boil in the pan.
  • Simmer gently: Reduce heat to the lowest setting for a soft simmer. Cover and cook until orzo absorbs liquid and chicken is fully cooked, about 10-12 minutes. Adjust timing if needed for larger chicken pieces. Ensure chicken reaches 165°F with a meat thermometer. Rest for 5 minutes off heat. Season with salt and pepper to taste, garnish with parsley before serving. Share your feedback with some stars and a comment!

Similar Recipes