One pan creamy chicken and orzo bake
Laura in the Kitchen · ♥ 5.3K likes · 163.3K views · 10 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- bone in skin on chicken thighs
- olive oil
Preheat the oven to 400F. Preheat a shallow Dutch oven with olive oil.
- salt
- pepper
- all purpose seasoning
Season the chicken thighs on both sides with salt, pepper and a salt-free all purpose seasoning, patting it in.
Lay the chicken in the hot pan and sear without moving, about 4 to 5 minutes per side, flipping once; ideally in two batches.
Remove the chicken and pour off drippings, leaving a tablespoon or two. Add the shallots and let their moisture lift the browned bits; discard any that are black and burnt.
Drippings, shallots and the browned bits
- chopped parsley
- chopped basil
Add the tomatoes and garlic, then the chopped parsley and basil, and saute a couple of minutes with a pinch of salt over higher heat.
- salt
- orzo
Add the orzo and toast it in the juices for about a minute until some turns nutty brown.
Toasting the orzo and the wine
- white wine
- stock
- heavy cream
- 2 tbsp freshly grated parm
Add a little white wine (optional), then a mixture of stock and heavy cream seasoned with a pinch of salt, and a couple tablespoons of grated parm.
- salt
Nestle the chicken back in. Turn off the heat; no need to return to a boil.
Stock, cream and parmesan
Bake at 400F for 20 minutes until the orzo has absorbed the sauce and the chicken is cooked through.
- fresh basil
Finish with fresh basil, and parsley if wanted; a little hot pepper flake is optional.