Categories: Recipes

Chicken Thigh and Orzo Skillet

Name: Chicken Thigh and Orzo Skillet
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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; ½ tsp smoked paprika; ½ cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped

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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.

Contents

Origin Chicken Thigh and Orzo Skillet What I Love About This Recipe Chicken Thigh and Orzo Skillet Ingredients Directions Notes

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

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

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
½ tsp smoked paprika
½ 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.