Recipe of the Week - One Pot Chicken and Orzo

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In this One-Pot Chicken and Orzo recipe, crispy chicken thighs cooks right on top of the orzo in a garlicky tomato sauce with basil. It’s simple to make, and you can serve it straight from the oven with your favorite side salad.

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 uncooked orzo

  • 2-3 cloves garlic, minced

  • ½ cup tomato paste

  • 3 cups chicken broth

  • 2-4 tablespoons grated pecorino romano, or Parmesan cheese, optional

  • 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.

Nutrition Information

  • Serving Size: 1 Thigh 3/4 cup orzo

  • Calories: 425

  • Carbohydrates: 41.5 g

  • Protein: 23.5 g

  • Fat: 18 g

  • Saturated Fat: 4.5 g

  • Cholesterol: 92 mg

  • Sodium: 724 mg

  • Fiber: 3 g

  • Sugar: 7 g