Description
This hearty, Mediterranean-inspired one-pan dinner features crispy, golden bone-in chicken thighs nestled among creamy orzo pasta and tender brussels sprouts. By searing the chicken first, the dish develops a deep, savory fond that seasons every grain of pasta. Infused with aromatic garlic, salty parmesan, and a refreshing hint of lemon zest, this meal offers an elegant weeknight dining experience with minimal cleanup. It is a perfect solution for busy families seeking a sophisticated, comforting, and well-balanced meal in under an hour.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 cup orzo pasta
2 cups chicken broth
1 cup brussels sprouts, halved
3 cloves garlic, minced
1/2 cup grated parmesan cheese
1 teaspoon lemon zest
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Season chicken thighs with salt and pepper.
Sear chicken in a large cast iron skillet over medium-high heat until skin is golden brown, about 5-7 minutes per side, then remove from the pan.
Add brussels sprouts to the skillet and sauté for 3 minutes.
Stir in garlic and orzo, toasting the pasta briefly for 1 minute.
Pour in chicken broth and bring to a simmer.
Nestle the chicken thighs back into the skillet on top of the orzo.
Transfer the skillet to the oven and bake for 20-25 minutes until chicken is cooked through and liquid is absorbed.
Sprinkle with parmesan cheese and fresh lemon zest before serving.
Notes
Ensure you use a heavy-duty cast iron skillet for optimal heat distribution and crust development. If you prefer extra crispiness, broil the dish for the final 2 minutes of the bake. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Skillet/Bake
- Cuisine: Mediterranean-Inspired