One-Pot Chicken Orzo Recipe
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)
Directions
- 1
Preheat oven to 375°F.
- 2
Season chicken thighs with ¾ tsp of salt & bring to room temperature; thoroughly dry chicken skin with a paper towel before step 2.
- 3
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.
- 4
In the same pan, add onion and remaining salt and saute until aromatic, 4-5 minutes.
- 5
Add orzo and toast 4-5 minutes, stirring occasionally, until most pieces are lightly golden and there is a nutty aroma.
- 6
Add garlic and mix to combine. Add tomato paste and cook to caramelize, 2-3 minutes.
- 7
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.*
- 8
Serve in cooking vessel and top with grated cheese and basil.