Dinner

May 29, 2024

Pesto Chicken And Orzo

Pesto Chicken And Orzo

Crispy chicken thighs are served on top of delicious orzo and dolloped with pesto, olives and extra basil.

Prep:
10
min
cook:
50
min
total:
60
min
servings:
4
Author:

Jaclyn

Ingredients
Instructions
  1. Let the chicken thighs sit out at room temperature for 15 minutes prior to cooking (if possible). Pat dry with paper towel and season generously with salt and pepper.
  2. Preheat the oven to 425ºF.
  3. Heat a large cast iron skillet to medium-high and place the chicken in the skillet, skin side down and cook for two minutes. Lower the hear to medium-low and continue cooking for eight to ten minutes, rotating the chicken every few minutes, but not flipping them over.
  4. Cook until the chicken skin is browned and crispy and then flip them over. Transfer the skillet to the oven and cook for 20 to 24 minutes, until cooked through.
  5. Remove the chicken thighs and let rest. Discard all but about two tablespoons of chicken fat from the skillet. Over medium-low heat, add the shallot and cook for two minutes, until just starting to soften. Add the garlic and cook until fragrant, about one minute.
  6. Pour in the orzo and toast it for about one to two minutes and then pour in the chicken broth. Cook for about 10 to 12 minutes, until al dente, stirring often. With about four minutes remaining, stir in the peas. If there is excess liquid and the orzo is done cooking, drain some of it with a spoon.
  7. Spoon in the pesto and add the olives and stir to incorporate. Season with salt and pepper.
  8. Add the chicken back into the skillet and garnish with basil.
  9. Serve and enjoy!

Notes

Comment Below

Did you love this? Let us know!

Name
Email
Message
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe