Skillet Roasted Herb Butter Chicken and Orzo
A hearty, flavorful one-skillet meal featuring golden roasted chicken thighs nestled in a bed of creamy, herb-butter infused orzo, perfect for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet + Oven
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 1 ½ cups chicken broth
- ½ cup dry white wine (or more broth)
- 1 tbsp lemon juice
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary, chopped (or 1 tsp dried)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt, pepper, thyme, and rosemary.
- Heat olive oil and 1 tbsp butter in an oven-safe skillet over medium-high heat.
- Sear chicken skin-side down for 5–6 minutes until golden, flip and cook 3 minutes more. Remove from skillet.
- Add remaining butter to skillet, sauté onion for 3 minutes, then add garlic and cook for 30 seconds.
- Stir in orzo to coat in butter, then pour in broth and wine, scraping up browned bits.
- Place chicken on top of orzo and transfer skillet to oven.
- Bake for 18–20 minutes until orzo is tender and chicken reaches 165°F (74°C).
- Drizzle with lemon juice, sprinkle with parsley, and let rest 5 minutes before serving.
Notes
- Boneless chicken can be used with reduced cooking time.
- Substitute wine with broth for alcohol-free version.
- Stir orzo halfway through if needed to ensure even cooking.
- Add spinach or peas for a veggie boost.
Nutrition
- Serving Size: 1 chicken thigh with orzo
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg