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You are here: Home / 10 Ingredient Meals / One Pot Chicken with Orzo

November 16, 2018 By Kaitlin Leave a Comment

One Pot Chicken with Orzo

Who doesn’t love a “one pot” meal? No one wants to do a ton of dishes after dinner!

One Pot Chicken with Orzo

I love cooking with my cast iron skillet, which is actually my grandmothers. Cast iron does a great job of evenly heating food and searing meat, and stands the test of time. Every meal I make in my cast iron feels kind of special, knowing my grandmother also used to cook in the same skillet.

One Pot Chicken with Orzo

This recipe, adapted from Epicurious, is a nice comfort food dinner, with juicy chicken thighs, sautéed fennel and leeks, and hearty orzo, and is perfect for chilly nights.

Ingredients:

  • 6 boneless skinless chicken thighs, patted dry
  • salt and pepper
  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, chopped
  • 1 leek, white and pale green parts only
  • 8 ounces orzo
  • 1/3 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Preheat your oven to 400 degrees F. Season your chicken with salt and pepper. Add 2 tablespoons butter to a cast iron skillet over medium high heat. Cook without moving for 6 to 8 minutes, until the skin is golden brown. Flip the chicken and add the  pan to the oven for 10 minutes. Remove from the oven and transfer the chicken to a plate.

Add the fennel and leek to that same skillet and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.

Add in the orzo and toast for another 3 minutes, until the orzo begins to brown up.

Add the wine, stirring, until the liquid is evaporated. Add your broth 1/2 cup at a time, stirring constantly. Once the broth is absorbed, add another 1/2 cup until you’ve used all 2 1/2 cups; this should take about 10 to 15 minutes. When the last 1/2 cup is mostly absorbed but not overly dry (you want some juiciness!), remove from heat.

Season if necessary and add in lemon juice and 1 tablespoon butter. Top with the chicken and finish with lemon zest. Serve right in the skillet.

Super easy, right? By cooking the orzo this way, you end up with a risotto-like consistency. The orzo also soaks up all of that yummy flavor!

One Pot Chicken with Orzo

If you’re a fan of a little spice, adding a pinch of crushed red pepper to the fennel and leek might be a nice addition.

Print
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One Pot Chicken with Orzo

Total Time: 45 minutes

Yield: 6 servings

One Pot Chicken with Orzo

Ingredients

  • 6 boneless skinless chicken thighs, patted dry
  • salt and pepper
  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, chopped
  • 1 leek, white and pale green parts only
  • 8 ounces orzo
  • 1/3 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Instructions

  1. Preheat your oven to 400 degrees F. Season your chicken with salt and pepper. Add 2 tablespoons butter to a cast iron skillet over medium high heat. Add the chicken to the skillet skin side down. Cook without moving for 6 to 8 minutes, until the skin is golden brown. Flip the chicken and add the pan to the oven for 10 minutes. Remove from the oven and transfer the chicken to a plate.
  2. Add the fennel and leek to that same skillet and season with salt and pepper. Cook for about 5 minutes, stirring occasionally.
  3. Add in the orzo and toast for another 3 minutes, until the orzo begins to brown up.
  4. Add the wine, stirring, until the liquid is evaporated. Add your broth 1/2 cup at a time, stirring constantly. Once the broth is absorbed, add another 1/2 cup until you’ve used all 2 1/2 cups; this should take about 10 to 15 minutes. When the last 1/2 cup is mostly absorbed but not overly dry (you want some juiciness!), remove from heat.
  5. Season if necessary and add in lemon juice and 1 tablespoon butter. Top with the chicken and finish with lemon zest. Serve right in the skillet.
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Related posts:

One-Pot Chicken with Lemon & Rosemary Chicken Piccata with Spaghetti Orzo Pasta with Peas Lemon and Feta One Pot Moroccan Chicken with Couscous

Filed Under: 10 Ingredient Meals, Main Dish, Nut Free, One Pot Meals, Pasta, Poultry, Weeknight Meal Tagged With: Butter, Chicken, Chicken Broth, Chicken Thighs, Fennel, I Can Cook That, Leeks, Lemon Juice, Nut Free, One Pot, One Skillet, Orzo, Pasta, Poultry, Recipe, White Wine, Zest

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