Nutrition
Per servingIngredients
- check_circle2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
- radio_button_unchecked1 teaspoon salt, plus more for seasoning the chicken
- radio_button_unchecked2 teaspoons extra virgin olive oil
- radio_button_unchecked1 teaspoon butter
- radio_button_unchecked2 cups orzo pasta
- radio_button_unchecked1 1/2 cups chopped onion (about 1 medium)
- radio_button_unchecked2 cloves garlic, minced
- radio_button_unchecked2 1/4 cups chicken stock
- radio_button_unchecked3/4 cup canned crushed tomatoes, with juices
- radio_button_unchecked1/2 teaspoon freshly ground black pepper
- radio_button_unchecked2 tablespoons chopped fresh parsley
Instructions
Prep and Salt Chicken
Trim the chicken thighs of any excess skin and fat. Pat the chicken pieces dry on both sides with paper towels and sprinkle generously with salt.
Patting the chicken dry is crucial for getting a crispy, well-browned skin.
Brown The Chicken
Heat olive oil and melt butter in a large skillet over medium-high heat. Once the pan is hot, place the chicken skin-side down. Cook for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 4 minutes on the other side. Remove the chicken from the pan and set aside.
Don't overcrowd the pan; brown the chicken in batches if necessary to ensure it sears rather than steams.
Toast Orzo and Aromatics
Add the orzo pasta to the same pan with the rendered chicken fat. Stir to coat and let the pasta toast until it starts to brown. Stir in the chopped onions, reduce heat to medium, and cook for 2-3 minutes until the onions soften. Add the minced garlic and cook for another 30 seconds until fragrant.
Toasting the orzo adds a wonderful nutty depth of flavor to the final dish.
Combine and Simmer
Return the browned chicken pieces to the skillet, placing them skin-side up on top of the orzo. In a separate bowl or measuring cup, stir together the chicken stock, crushed tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour this mixture over the orzo and chicken.
Cover and Cook
Bring the liquid in the skillet to a full boil over medium-high heat. Once boiling, reduce the heat to low, cover the skillet tightly, and let it simmer for 10-12 minutes. The dish is ready when the orzo has absorbed all the liquid and the chicken is cooked through.
Use a meat thermometer to check for doneness. The chicken should register 165°F in the thickest part, without touching the bone.
Rest and Serve
Remove the skillet from the heat and let it rest, still covered, for 5 minutes. This allows the orzo to absorb any remaining liquid. Before serving, taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley.
For extra flavor, sprinkle with grated Parmesan cheese just before serving.
Chef's Notes & Tips
Prep and Salt Chicken
Patting the chicken dry is crucial for getting a crispy, well-browned skin.
Brown The Chicken
Don't overcrowd the pan; brown the chicken in batches if necessary to ensure it sears rather than steams.
Toast Orzo and Aromatics
Toasting the orzo adds a wonderful nutty depth of flavor to the final dish.
Cover and Cook
Use a meat thermometer to check for doneness. The chicken should register 165°F in the thickest part, without touching the bone.
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