Herby Chicken and Orzo Skillet

a cast-iron skillet with seared chicken thighs, orzo, vegetables, and fresh herbs

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5 from 8 votes

Herby Chicken and Orzo Skillet

Total Time40

Course: Main Course

Servings:

Author: Alex Snodgrass

Ingredients

For the Chicken:

1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon dried sage
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1½ pounds boneless, skinless chicken thighs
2 tablespoons extra virgin olive oil

For the Orzo:

2 tablespoons unsalted butter
3/4 cup medium diced celery
3/4 cup medium diced carrots
3/4 cup finely diced yellow onion
3 garlic cloves, minced
1 cup uncooked gluten-free orzo (I use Jovial Foods)
1/2 cup dry white wine
2 cups chicken broth
zest of 1/2 lemon
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
2 teaspoons finely chopped fresh thyme (from 8 to 10 sprigs), plus more for garnish *see note
1 teaspoon finely chopped fresh rosemary (from about 1 sprig) *see note
1 bay leaf
grated Parmesan cheese, for serving (optional)
chopped fresh thyme, for serving (optional)

Instructions

Preheat the oven to 375°F.
In a small bowl, combine the salt, pepper, ground turmeric, dried sage, paprika, and cayenne pepper. Stir to combine.
Pat the chicken dry, then season both sides generously with the spice mix. In a large oven-safe deep skillet, heat the oil over medium-high heat. In a single layer, add the chicken and cook until browned on both sides, about 3 minutes per side, then remove from the skillet and set aside. The chicken will finish cooking in the oven.
Reduce heat to medium, add the butter, and let melt. Add the celery, carrots, onion, and garlic and cook, stirring, until tender, about 4 minutes.
Add the orzo and toss to toast, about 1 minute. Pour in the wine and cook, scraping up any browned bits, until reduced by half, about 3 minutes.
Add the chicken broth, lemon zest, lemon juice, salt, rosemary, thyme, and bay leaf. Bring to a gentle simmer, then nestle the chicken (and any of its juices) into the skillet. Transfer to the oven and bake, uncovered, until orzo is tender and most of the liquid is absorbed, 20 to 23 minutes.
Remove from the oven and let rest for 5 minutes to allow the juices to settle a bit more. Garnish with grated Parmesan and fresh thyme, if desired.

Notes

Instead of adding chopped fresh herbs, you can make an herb bundle. Use kitchen twine to tie together 8 to 10 springs of fresh thyme and 1 sprig rosemary. Just be sure to discard it after cooking but before serving!

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