Description
This Mushroom Orzo and Chicken Skillet is a flavorful one-pan dish combining tender, crispy chicken thighs with earthy mushrooms and tender orzo pasta. Cooked first on the stovetop to develop rich flavors and then finished in the oven, it delivers a comforting, balanced meal topped with fresh lemon juice, parsley, and shaved Parmesan for an inviting Mediterranean touch.
Ingredients
Scale
Chicken
- 6 skin-on, bone-in chicken thighs (patted dry)
- Salt and black pepper, to season
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, finely diced
- 1 small leek (white and pale green parts only), chopped (optional)
- 10 oz brown button mushrooms, sliced
- 1 clove garlic, minced
Orzo and Liquids
- 8 oz uncooked orzo pasta
- 1/3 cup dry white wine (or more chicken broth as substitute)
- 2 cups low-sodium chicken broth
Finishing Touches
- Juice from 1 lemon
- Chopped parsley, for serving
- Shaved Parmesan cheese, for serving
- Freshly cracked black pepper, to serve
Instructions
- Preheat and Season Chicken: Heat your oven to 400°F (200°C). Season the chicken thighs all over generously with salt and black pepper to enhance the flavor of the meat.
- Sear Chicken Skin-Side Down: Heat 1 tablespoon of olive oil in a medium (about 9-inch) ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down in the hot oil and cook until the skin is crispy and golden, about 5 minutes. Flip the chicken over and cook the other side for 2-3 minutes to brown. Remove the chicken to a plate and set aside to keep warm.
- Sauté Vegetables: In the same skillet over medium heat, add the finely diced onion and chopped leek (if using). Cook until they start to soften, approximately 3 minutes. Add the sliced mushrooms and minced garlic, continuing to cook until mushrooms soften and aromatics are fragrant, about 5 minutes.
- Add Orzo and Deglaze: Stir the uncooked orzo pasta into the skillet and cook for an additional minute to toast slightly. Pour in the dry white wine (or extra broth if preferred), scraping the browned bits off the bottom of the skillet to release maximum flavor. Allow the wine to reduce almost completely.
- Add Broth and Bake: Stir in the low-sodium chicken broth and bring the mixture to a boil on the stovetop. Remove the skillet from heat and nestle the seared chicken thighs on top of the orzo mixture. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the orzo is tender and the chicken is cooked through to the bone.
- Serve: Once cooked, remove the skillet from the oven. Drizzle the lemon juice over the chicken and orzo. Garnish with chopped parsley, shaved Parmesan cheese, and freshly cracked black pepper. Serve warm for a hearty and comforting meal.
Notes
- If you don’t have an ovenproof skillet, transfer the orzo and vegetables to a baking dish before adding the chicken and baking.
- The white wine can be substituted with extra chicken broth if you prefer to avoid alcohol.
- For a richer flavor, use chicken broth with no salt added to better control seasoning.
- You can swap brown button mushrooms with cremini or baby bella mushrooms for a deeper flavor profile.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop or in the microwave.
