One-Pot Chicken with Orzo and Sun-Dried Tomatoes

 One-Pot Chicken with Orzo and Sun-Dried Tomatoes

Yield: 4 Servings

Dairy-Free Main Dishes

  • Orzo
  • Olive oil
  • Sun-dried tomatoes
  • Chicken stock
  • Onion
  • Garlic
  • Lemon
  • Chicken thighs
  • White wine

Orzo Olive Oil Sun-dried Tomatoes Chicken Stock onion garlic Lemon Chicken Thighs White Wine

  1. Preheat the oven to 375°F.
  2. Sprinkle 6 bone-in, skin-on chicken thighs with a large pinch of salt. In a large skillet or Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add the chicken, skin-side down, and brown for 4 to 6 minutes, working in batches as needed. Remove the chicken, carefully draining all but 2 tablespoons of the fat, add 1 diced onion, and sauté for 4 to 6 minutes, until the onion is soft and translucent. Add 2 minced cloves of garlic and a pinch of cracked black pepper; continue to cook for 30 seconds. Add 1 cup of dried orzo and 1⁄2 cup coarsely chopped sun-dried tomatoes and sauté for another 30 seconds. Deglaze with 1⁄2 cup of white wine and cook until the liquid is reduced by half. Add 2 1⁄2 cups of chicken stock and 1⁄2 thinly sliced lemon. Return the chicken to the pan skin-side up and place the uncovered skillet in the oven. Roast for 35 to 40 minutes, until the chicken is cooked through and the orzo has absorbed the liquid.
  3. Let the chicken sit for 5 minutes before serving.