Latest recipes

    Chicken Thigh and Orzo Skillet

    Jump to Recipe Print Recipe

    Hearty, creamy, and full of fresh herbs, Chicken Thigh and Orzo Skillet is an all-in-one dinner that feels both cozy and elegant. Juicy seared chicken thighs simmer with tender orzo pasta, garlic, and vegetables for a meal that’s ready in about 40 minutes.

    Origin Chicken Thigh and Orzo Skillet

    One-pan meals like this are inspired by Mediterranean cooking, where pasta or grains absorb all the rich pan juices. It’s a perfect example of simple ingredients turning into something special.

    What I Love About This Recipe

    You only need one skillet, and the orzo soaks up all the flavor of the chicken and broth—no extra pot required. It’s the kind of dish everyone goes back for seconds.

    Also Read : Gluten-Free Holiday Bliss Cookie Bars

    Chicken Thigh and Orzo Skillet
    Pin
    Print

    Chicken Thigh and Orzo Skillet

    Recipe by RecipesVilla
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    500

    kcal

    Ingredients

    • 6 bone-in, skin-on chicken thighs

    • 1 tbsp olive oil

    • Salt and black pepper, to taste

    • 1 small onion, diced

    • 3 cloves garlic, minced

    • 1 cup uncooked orzo pasta

    • 3 cups low-sodium chicken broth

    • 1 cup baby spinach or chopped kale

    • 1 tsp dried oregano

    • 1/2 tsp smoked paprika

    • 1/2 cup grated Parmesan cheese

    • 2 tbsp fresh parsley, chopped

    Directions

    • Pat chicken thighs dry and season generously with salt and pepper.
    • Heat olive oil in a large oven-safe skillet over medium-high heat.
    • Add chicken thighs, skin-side down, and sear 4–5 minutes until golden brown. Flip and cook 2–3 minutes more. Transfer to a plate (they will finish cooking later).
    • Pour off all but 1 tablespoon of the drippings.
    • Add onion and cook 2–3 minutes until softened.
    • Stir in garlic and cook 30 seconds until fragrant.
    • Add orzo and cook 1 minute, stirring to toast lightly.
    • Pour in chicken broth, oregano, and smoked paprika. Stir well and bring to a simmer.
    • Nestle the chicken thighs back into the skillet, skin-side up.
    • Reduce heat to medium-low. Cover and cook 15–20 minutes, until orzo is tender and chicken is cooked through (internal temp should reach 165°F/74°C).
    • Remove from heat. Stir in baby spinach until wilted.
    • Sprinkle with Parmesan and fresh parsley before serving.

    Notes

    • You can finish this under the broiler for extra-crispy skin.
    • If using boneless thighs, reduce simmer time by about 5 minutes.
    • Lemon wedges make a bright finishing touch.

    More Articles & Posts