Description
A cozy and quick skillet dinner featuring seasoned chicken thighs cooked with orzo, sun-dried tomatoes, garlic, and parmesan.
Ingredients
- 2 chicken thighs (bone-in, skin-on recommended)
- 1 cup orzo pasta
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup parmesan cheese, grated
- 2 cups chicken broth (low-sodium)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Season the chicken thighs on both sides with salt and pepper. Brown for about 5–7 minutes per side until golden. Remove chicken and set aside.
- Add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1–2 minutes until fragrant.
- Stir in the orzo and pour in the chicken broth, mixing to distribute evenly.
- Return the chicken thighs to the skillet, nestling them into the orzo. Cover and simmer for about 15 minutes until the orzo is tender and the chicken reaches 165°F.
- Stir in the grated parmesan and let melt into the orzo for about 1 minute. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil.
Notes
For added brightness, consider adding lemon zest at the end or using spinach for a veggie boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian