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One-Pot Chicken and Orzo

One-Pot Chicken and Orzo

Seeking a meal that effortlessly balances comfort, ease, and rich flavor? This One-Pot Chicken and Orzo delivers just that. Juicy chicken thighs, tender golden orzo, and a harmonious blend of aromatic ingredients come together to create a satisfying and hearty dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 People
Course: Appetizer
Cuisine: American
Ingredients Method

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 unsalted butter
  • 1 medium onion finely chopped (about 1 1/2 cups)
  • 2 cloves garlic minced
  • 2 cups 12 ounces or 340 g orzo pasta
  • 2 1/4 cups chicken stock
  • 3/4 cup canned crushed tomatoes with juices
  • 1 teaspoon salt plus additional for seasoning the chicken
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley finely chopped

Method
 

  1. Prepare the Chicken
  2. Trim any excess fat and skin from the chicken thighs. Lightly season both sides with salt and set aside to rest.
  3. Brown the Chicken
  4. In a large skillet, heat the olive oil and butter over medium-high heat, ensuring the entire surface is coated. Pat the chicken dry with paper towels and arrange the thighs skin-side down. Sear until the skin achieves a golden, crisp texture, approximately 5 minutes. Turn the pieces over and cook for an additional 4 minutes. Remove the chicken from the skillet and set aside.
  5. Toast the Orzo and Sauté Aromatics
  6. Add the orzo to the skillet, stirring to evenly coat it with the residual fat. Allow the pasta to lightly toast until golden. Incorporate the chopped onion and cook for 2–3 minutes over medium heat, stirring frequently, until softened. Add the minced garlic and sauté for an additional 30 seconds.
  7. Combine Stock, Tomatoes, and Seasoning
  8. In a measuring cup, blend the chicken stock, crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
  9. Reintroduce Chicken and Simmer
  10. Return the chicken thighs to the skillet, placing them skin-side up atop the orzo. Pour the stock and tomato mixture evenly over the chicken and pasta. Bring the liquid to a vigorous boil over medium-high heat.
  11. Cover and Cook
  12. Reduce the heat to a gentle simmer, cover the skillet, and cook for 10–12 minutes, or until the orzo has absorbed the liquid and the chicken reaches full doneness. Confirm that the internal temperature of the chicken attains 165°F by inserting a meat thermometer into the thickest portion, avoiding contact with the bone.
  13. Garnish and Serve
  14. Sprinkle the finished dish with freshly chopped parsley before serving. Serve warm to enjoy a comforting and flavorful meal.