Description
A flavorful and comforting one-pan chicken and orzo dish featuring tender seared chicken thighs, a creamy tomato sauce, and aromatic Italian seasoning. Ready in just 30 minutes, this recipe combines simple ingredients for a hearty meal perfect for weeknight dinners.
Ingredients
Chicken and Seasoning
- 2½ tbsp ghee, butter, or oil
- 4-5 boneless skin-on chicken thighs
- Salt and black pepper, to taste
Vegetables and Aromatics
- 4-5 ripe roma tomatoes, halved
- 3 cloves garlic, minced
- ½ cup yellow onion, finely diced
Pasta and Liquids
- 1 cup dry orzo
- 2½ cups chicken broth
- ½ cup heavy cream
Seasonings and Garnishes
- 2 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- ¼ cup freshly grated parmesan cheese
- Fresh basil, for garnish
Instructions
- Prepare Chicken: Pat the chicken thighs dry using paper towels. Season both sides generously with salt and black pepper to enhance flavor and ensure a good sear.
- Sear Chicken: Heat a large, deep skillet over medium-high heat. Add 2 tablespoons of ghee. Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is deeply golden and crispy. Flip and sear the other side for 2–3 minutes. Remove the chicken from the skillet and set aside.
- Cook Tomatoes: Reduce the heat to medium and add the remaining ½ tablespoon of ghee to the skillet. Add the halved tomatoes cut-side down. Cover the skillet and let the tomatoes simmer for 10–12 minutes until they are very soft and the skins begin to loosen.
- Remove Tomato Skins and Create Sauce: Uncover the skillet. Using tongs, gently pinch and peel off the tomato skins, discarding them. Then, use a spoon to gently smash the tomatoes in the skillet, creating a rustic tomato sauce base.
- Sauté Aromatics: Stir in the minced garlic and diced onion into the tomato sauce. Cook for 1–2 minutes until fragrant and the onion softens slightly.
- Add Pasta and Liquids: Stir in the dry orzo, chicken broth, heavy cream, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a gentle simmer.
- Simmer with Chicken: Nestle the seared chicken thighs skin-side up back into the skillet. Cover and cook for 18–22 minutes, stirring the orzo once or twice during cooking, until the orzo is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Remove the skillet from heat. Sprinkle freshly grated parmesan cheese and fresh basil over the dish. Let it rest uncovered for 5 minutes to thicken slightly before serving.
Notes
- Using ghee, butter, or oil is interchangeable depending on your preference for flavor and fat content.
- Skin-on chicken thighs add extra flavor and crispiness to the dish.
- Removing tomato skins ensures a smoother sauce texture while maintaining rustic appeal.
- The dish can be adjusted for spice by omitting or increasing the red pepper flakes.
- For best results, use fresh grated parmesan cheese rather than pre-grated for better melt and flavor.
- Letting the dish rest before serving allows the sauce to thicken and flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
