CHICKEN AND ORZO SKILLET RECIPES

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ONE-SKILLET CHICKEN WITH BUTTERY ORZO RECIPE | BON APP…



One-Skillet Chicken with Buttery Orzo Recipe | Bon App… image

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

Provided by Claire Saffitz

Yield 4 servings

Number Of Ingredients 10

Kosher salt, freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo
⅓ cup dry white wine
2½ cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest

Steps:

  • Preheat oven to 400°. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.
  • Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.
  • Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO - NYT COOKING



Skillet Chicken Thighs With Broccoli and Orzo - NYT Cooking image

A one-pan meal is always a good option for a weeknight. This one is nice and bright because of the white wine and lemon, and rich from the olive oil and butter. You can save on prep time by using precut fresh or even frozen broccoli florets to get dinner on the table even faster. For those who like crispy bits, keep the skillet on the stove for a little bit longer so that the orzo browns where it meets the pan, as it would in a paella or fideuà.

Provided by Aaron Hutcherson

Total Time 50 minutes

Yield 4 servings

Number Of Ingredients 12

4 bone-in, skin-on chicken thighs (about 2 pounds), patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 lemon, thinly sliced and seeds removed
12 ounces broccoli florets, cut into smaller pieces if larger (about 4 cups)
8 ounces dried orzo (about 1 1/4 cups)
1 teaspoon fresh thyme leaves
2 garlic cloves, minced
1/2 cup dry white wine
2 cups low-sodium chicken broth

Steps:

  • Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
  • Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
  • Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
  • Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
  • Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
  • If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.

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