Go Back
–+ servings

California-Style Marry Me Chicken Orzo Skillet

Golden chicken thighs and tender orzo in a sun-dried tomato cream sauce, a one-pan wonder that's pure romance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Base
  • 4 to 6 bone-in skin-on chicken thighs about 2 pounds total
  • to taste salt
  • to taste black pepper freshly ground
  • 1 tablespoon avocado oil or other high-smoke-point oil
  • 3 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes
For the Orzo and Sauce
  • 1/2 cup sun-dried tomatoes julienned or chopped, packed in oil, drained
  • 1/2 cup dry white wine such as Napa Valley Sauvignon Blanc
  • 2 1/2 cups chicken broth low-sodium preferred
  • 1 1/2 cups orzo pasta uncooked
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
Optional Garnish
  • for garnish fresh basil chopped
  • for garnish extra Parmesan cheese grated

Method
 

Prep the Chicken
  1. Preheat your oven to 400°F. Pat the chicken thighs thoroughly dry with paper towels, then season generously on both sides with salt and pepper.
  2. In a large oven-safe skillet, heat the avocado oil over medium heat. Place the chicken thighs skin-side down and cook without moving them for 5 to 6 minutes, until the skin is golden and crispy.
  3. Flip the chicken and cook for another 2 to 3 minutes. Transfer to a plate and set aside.
Make the Sauce
  1. To the same skillet (do not wipe clean), add the minced garlic and crushed red pepper flakes. Sauté for about 30 seconds until fragrant.
  2. Add the sun-dried tomatoes and white wine. Stir, scraping up any browned bits from the bottom, and let the wine reduce for 1 to 2 minutes.
  3. Pour in the chicken broth and bring to a simmer.
Cook the Orzo
  1. Stir in the dry orzo and let the liquid return to a gentle boil. Then remove the skillet from the heat.
  2. Nestle the seared chicken thighs back into the skillet, skin-side up, arranging them evenly.
  3. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 175°F and the orzo is tender.
Finish and Serve
  1. Carefully remove the chicken to a clean plate. Stir the heavy cream and grated Parmesan into the orzo until the cheese is melted and the sauce is creamy.
  2. Taste and adjust seasoning with salt and pepper if needed. Return the chicken to the skillet.
  3. Serve immediately, garnished with fresh basil and extra Parmesan if desired.

Nutrition

Calories: 620kcalCarbohydrates: 38gProtein: 26gFat: 40gSaturated Fat: 18gCholesterol: 185mgSodium: 780mgFiber: 2gSugar: 6g

Notes

For a lighter version, swap the heavy cream with half-and-half and use only 1/4 cup Parmesan. Boneless skinless chicken thighs work well – reduce oven time by 5 minutes. Add a handful of fresh spinach or baby kale during the last 5 minutes of baking for extra color and nutrients. No wine? Use an extra 1/2 cup chicken broth plus 1 tablespoon lemon juice. Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop with a splash of broth to loosen the sauce. The orzo will continue to absorb liquid as it sits, so serve right away for the creamiest texture.

Tried this recipe?

Let us know how it was!