Skillet Chicken With Orzo And Pesto
By: Simmer + Sauce
Published: Friday, March 22, 2019 - 7:06am

Ingredients




2 1/2-3 pounds bone-in, skin-on, organic chicken thighs, trimmed
1 tablespoon Extra Virgin olive oil
1 tablespoon unsalted butter
2 cups orzo
1 cup yellow onion, small dice
2 garlic cloves, grated
1 1/4 cups good quality chicken stock
1 cup canned diced tomatoes
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup basil pesto
2 tablespoons fresh parsley, finely chopped (optional)

Preparation

1 Pat the chicken dry with paper towel and season the chicken on both sides with salt. Set aside. 2 Place the olive oil and butter in a large cast iron pan and place over medium-high heat. When hot, add the chicken (skin side down). Let cook for about 5 minutes or until the chicken has browned nicely. Using tongs, carefully turn the chicken and cook on the other side for an additional 5 minutes. Remove the chicken from the pan and place on a plate near your work station. 3 Place the pan back over the heat and add the orzo, using a spatula, mix to coat and cook until the pasta begins to brown, about 2 minutes. Reduce the heat to medium, add the chopped onions and cook for an additional 2-3 minutes until softened. Add the garlic and cook 30 seconds longer. 4 Place the seared chicken in the pan with the orzo. Add the chicken stock, tomatoes, salt and pepper. Increase the heat back to medium-high and bring to a boil. Once boiling, lower the heat and bring to a simmer. Cover and cook until the orzo has almost absorbed all the liquid and the chicken is cooked through, about 15-20 minutes. 5 Remove the pan from the heat and swirl in the pesto. Cover again and allow to sit for about 5 minutes. Garnish with parsley (if using) and serve directly from the pan.

About

Skillet chicken with orzo and pesto for the start of Spring.