Parsley Chicken Orzo Skillet

Start to finish: 45 minutes
Impresses: 4

Ingredients

2 tablespoons butter
1 pound skin-on, bone-in chicken thighs
1 tablespoon salt
2 teaspoons pepper
1 cup orzo pasta
1 shallot, diced
2 lemons
4 cups chicken broth
1 bunch parsley
¼ cup heavy cream

Method

Heat oven to 400 F.

Melt butter in a high-sided skillet over medium heat. Season the skin side of the chicken thighs with a heavy sprinkling of salt and pepper. Place chicken skin-side down in skillet and cook 4–5 minutes or until browned.

Flip chicken and cook 3–4 minutes before removing and setting on plate to rest.

Add in orzo and shallots to pan and stir until toasted, about 3 minutes. Add in juice of one lemon and chicken broth, stir to combine. 

Tie about half of the parsley into a bunch and toss into the skillet.

Bring to a simmer and place the chicken thighs back into the pan.

Slice half of the other lemon and place on top of chicken thighs.

Place pan into preheated oven and bake 20 minutes or until chicken is cooked through.

Let rest 5 minutes before removing chicken and discarding the parsley bunch.

Chop remaining parsley and stir half into orzo with ¼ cup cream. Nestle chicken back into orzo and top with remaining parsley and squeeze of lemon juice.

Plate and serve.