Creamy Tuscan Chicken and Orzo Skillet
One-pan dinners have been my jam lately and this creamy Tuscan chicken and orzo skillet is on repeat at my house. With Parmesan orzo, kale, sun-dried tomatoes, and seasoned chicken, this recipe is super easy and quick-to-make. Serve it for a simple weeknight dinner or elegant dinner party main. It's sooo good!
Ingredients
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp sage
- 4 bone-in, skin-on chicken thighs (about 1 lb.)
- 2 tbs olive oil
- 1 large shallot, diced
- 1 1/4 c orzo pasta
- 4 large garlic cloves, minced
- 1 tsp fresh thyme leaves, minced
- 1/2 tsp red pepper flakes (more or less, to taste)
- 1/4 c dry white wine
- 2 c low-sodium chicken broth
- 1 c heavy cream or half-and-half
- 1/2 c freshly grated Parmesan, plus more for serving
- 2 c kale, julienned
- 1/3 c sun-dried tomatoes, roughly chopped
- 1 lemon, halved
- Kosher salt & freshly-ground black pepper, to taste
Equipment
- 12-inch cast-iron pan
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the onion powder, garlic powder, smoked paprika, and sage. Pat the chicken thighs dry and then sprinkle evenly with the spice mix, a generous amount of Kosher salt, and freshly-ground black pepper. Using clean hands, pat the rub into the chicken thighs.
- Next, heat the olive oil in a 12-inch, oven-safe skillet over medium-high heat. When the oil is shimmering, add the chicken thighs skin-side down and cook 5-6 minutes, until the skin is crisp and golden brown. The skin is ready when it easily releases from the pan. Flip and cook another 2-3 minutes to sear the other side. Place the chicken thighs on a plate to rest while you make the orzo.
- Reduce the heat to medium. Add the shallot and cook until it’s soft, about 1 minute. Add the orzo and cook until it’s golden, another 2-3 minutes. Next, stir in the garlic, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
- Deglaze the pan with the white wine and reduce by half. Add the chicken broth and bring to a boil. Boil until the orzo is halfway cooked, about 4-5 minutes. Then, pour in the heavy cream, Parmesan, kale, and sun-dried tomatoes. Season with salt and pepper, to taste, and stir well until the kale starts to wilt.
- Nestle the chicken thighs skin-side up on top of the orzo. Pop the skillet in the oven and cook until the pasta is cooked through and the chicken reaches 165°F at the thickest part of the thigh, about 12-15 minutes.
- Garnish the chicken and orzo with extra Parmesan and a squeeze of lemon juice. Enjoy!
Notes
If you're sensitive to spice, use less red pepper flakes or omit entirely.
Let the chicken sear for at least 3-4 minutes without moving it. This will help it get nice and brown! If you're worried about it burning after 3-4 minutes, you can occasionally re-arrange the chicken thighs to redistribute heat.
You can leave out the white wine and add extra lemon juice for acidity.
If the chicken reaches 165°F before the orzo is cooked through, just let it rest on the plate while the orzo continues cooking.
Serving: 1serving, Calories: 541kcal, Carbohydrates: 24.9g, Protein: 42.1g, Fat: 29.3g, Saturated Fat: 11.8g, Cholesterol: 150mg, Sodium: 298mg, Potassium: 623mg, Fiber: 1.8g, Sugar: 1.7g, Calcium: 201mg, Iron: 3mg
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