One Pot Chicken and Orzo with Mixed Vegetables
Use only a skillet in my one pot chicken and orzo dinner! Juicy thighs, pasta, and plenty of vegetables in this easy, weeknight meal.
Servings 4
Calories 600kcal
Ingredients
- 1 tbsp olive oil
- 4 skin on, bone in chicken thighs
- kosher salt and black pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 8 oz orzo
- 1/2 cup chopped fresh parsley
- 2 cups low or no sodium chicken stock
- 1 bunch asparagus, trimmed and cut into bite sized pieces
- 1 cup frozen peas
- 1 lemon
Instructions
- Heat oven to 400F.
- Add oil to a large, high-sided skillet and heat on medium-high until shimmery.
- Season chicken with kosher salt and black pepper, then add it to the skillet skin side down. Sear until browned, about 5 minutes, then turn and sear on the other side for 3 more minutes.
- Remove browned thighs to a bowl and pour off all but 1 tablespoon of oil.
- Reduce heat to low and saute onion for 5-6 minutes, until softened. Add garlic and saute for 1 minute more.
- Add orzo and parsley and stir in. Pour in wine and bring to a boil, cooking it down for 1 minute. Add stock and bring to boil again.
- Scatter the vegetables around the skillet in an even-ish layer. Then lay the chicken down on top, skin side up.
- Roast in the oven for 12-15 minutes. Take it out when the chicken reaches 160F on a thermometer and the orzo is cooked through.
- Let rest 5 minutes, then squeeze some of the lemon over the top and serve.
Notes
- Asparagus: Trim by snapping off the tough ends. Also, a bunch is about 1 pound of stalks.
- Orzo: You can sub in Pearl Couscous (the large sized ones) for the orzo.
Nutrition
Calories: 600kcal