One-Skillet Chicken with Buttery Orzo

Ingredients for One-Skillet Chicken with Buttery Orzo

• Kosher salt, freshly ground pepper

• 6 skin-on, bone-in chicken thighs (about 900g total), patted dry

• 3 tablespoons unsalted butter, divided

• 1 fennel bulb, chopped, plus fronds, chopped

• 1 leek, white and pale green parts only, chopped

• 230g orzo

• 80ml dry white wine

• 600ml low-sodium chicken broth, divided

• 1 tablespoon fresh lemon juice

• 1 teaspoon finely grated lemon zest

How to make One-Skillet Chicken with Buttery Orzo

Preheat oven to 204°C. Rain salt and then some pepper all over chicken. Heat 2 tablespoons 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 120ml 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 tablespoon butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.