Description
A delightful one-pan dinner featuring creamy orzo and chicken sausage, perfect for busy weeknights.
Ingredients
Scale
- Bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 carrot, diced
- 1 bell pepper, chopped
- 1 cup spinach
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Fresh herbs (thyme, rosemary, parsley)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry and season with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat.
- Sear chicken skin-side down until golden and crisp, about 5-8 minutes.
- Remove chicken and set aside.
- Reduce heat to medium and add butter and onions; cook until translucent, 3-4 minutes.
- Stir in garlic and cook for 30 seconds.
- Add orzo and toast briefly, then add carrots and bell peppers.
- Pour in chicken broth and bring to a simmer.
- Return chicken to the skillet, skin-side up, and cover.
- Transfer to the oven and cook until chicken reaches 165°F (74°C), about 18-22 minutes.
- Remove from heat and let sit for 5 minutes.
- Finish with lemon juice and fresh herbs.
Notes
Pair with a light salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: one-pan, chicken, creamy orzo, weeknight dinner, easy recipe