This recipe combines the comfort of baked chicken with the creamy, flavorful goodness of orzo pasta, infused with the rich taste of sun-dried tomatoes. It’s a one-pan wonder that’s perfect for a weeknight dinner or a weekend gathering. The chicken is seasoned to perfection and baked to a golden crisp, while the orzo simmers in a luscious sauce, absorbing all the delicious flavors.
Why You Will Love This Recipe
This baked chicken and orzo dish is a guaranteed crowd-pleaser for several reasons:
- Effortless Elegance: It’s simple enough for a weeknight meal but elegant enough to serve to guests.
- One-Pan Wonder: Less cleanup is always a win! Everything cooks together in one pan, making it a breeze to prepare and clean up.
- Flavor Explosion: The combination of savory chicken, tangy sun-dried tomatoes, aromatic garlic, and creamy cheese creates an irresistible symphony of flavors.
- Customizable: Feel free to adjust the ingredients to your liking. Add different vegetables, herbs, or cheeses to create your own signature version.
- Comfort Food at Its Finest: It’s warm, comforting, and satisfying – perfect for those cozy evenings.
Ingredients:
- 8 Chicken Thighs and Drumsticks (bone-in, skin-on)
- 1 ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tbsp Olive Oil
- 2 tbsp Garlic, minced
- ½ cup Sun-dried Tomatoes in oil, chopped
- 2 cups Orzo Pasta
- 1 ½ cups Chicken Stock or broth
- 1 cup Heavy Cream
- 1 tsp Italian Seasoning, dried
- ½ cup Pecorino Romano Cheese, grated
- ½ cup Parmigiano Reggiano Cheese, grated
- ½ tsp Salt (Kosher)
- ¼ tsp Black Pepper
Preparation:
Step 1: Preheat the oven to 400°F (200°C). In a small bowl, blend the salt (1 ½ tsp), pepper (½ tsp), garlic powder (1 tsp), and onion powder (1 tsp). This aromatic mixture will form the base of our chicken’s delectable crust, infusing it with savory depth.
Step 2: Pat the chicken pieces dry with a paper towel. Trimming the chicken is an important step. Trim any excess fat. Excess moisture can hinder browning, so ensuring the chicken is dry is crucial for achieving that golden-brown perfection.
Step 3: Rub the seasoning mixture under the skin and all over the outside of the chicken. This ensures that the chicken is thoroughly seasoned, both on the surface and within the meat itself. Massaging the spices into the chicken allows the flavors to penetrate deeply, resulting in a more flavorful and aromatic final product. Be generous with the rub.
Step 4: If your skillet is not oven-safe, brush a 9″x13″ oven-safe casserole pan with olive oil or butter and set it aside. The purpose of brushing the pan with oil or butter is to prevent the orzo and chicken from sticking during baking.
Step 5: Heat the olive oil (2 tbsp) in a large, oven-safe skillet (or a separate skillet if you’re using a casserole dish) set over medium-low heat. Browning the chicken in a skillet before baking creates a beautiful color and adds depth of flavor.
Step 6: Working with a few chicken pieces at a time, brown the chicken for 4-5 minutes per side. The goal is to achieve a rich, golden-brown crust on the chicken. Don’t overcrowd the pan, as this will lower the temperature and prevent proper browning. Work in batches if necessary.
Step 7: Transfer the chicken to a plate. Set the browned chicken aside; it’s time to infuse the orzo with flavor.
Step 8: Add the minced garlic (2 tbsp), chopped sun-dried tomatoes (½ cup), and orzo (2 cups) to the skillet. Cook, stirring often, to lightly brown the orzo, about 1 minute. Toasting the orzo in the pan adds a nutty flavor and prevents it from becoming mushy during baking.
Step 9: Stir in the chicken stock (1 ½ cups), heavy cream (1 cup), Italian seasoning (1 tsp), salt (½ tsp), and pepper (¼ tsp) into the orzo. This luscious sauce will envelop the orzo, creating a creamy and flavorful base for the dish. The heavy cream adds richness and body, while the Italian seasoning provides a touch of herbaceousness.
Step 10: Bring the mixture to a boil. Reduce heat and simmer for 5 minutes, or until orzo is al dente.
Step 11: Remove the pan from the heat and stir in the grated Pecorino Romano cheese (½ cup) and Parmigiano Reggiano cheese (½ cup). These cheeses add a salty, savory, and nutty flavor. Adjust the seasoning to taste.
Step 12: Return the chicken and any juices to the pan, nestling it into the orzo mixture, and transfer the pan to the oven. If you do not have an oven-safe skillet, pour the orzo mixture into a prepared casserole dish and nestle the chicken into the orzo.
Step 13: Bake the chicken and orzo, uncovered, for 30 minutes or until the internal temperature of the chicken registers at least 165°F (74°C). Using a meat thermometer is the best way to ensure that the chicken is cooked through.
Step 14: Remove the chicken and orzo from the oven and allow it to rest for 5-10 minutes before serving. Resting the chicken allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
COOKING Rating:
Easy to Medium
Serving Suggestions:
Serve hot, garnished with fresh parsley or basil.
Tips:
- For extra flavor, marinate the chicken in the seasoning mixture for at least 30 minutes before browning.
- Add other vegetables to the orzo, such as spinach, mushrooms, or bell peppers.
- Use different types of cheese, such as mozzarella, provolone, or feta.
- If you don’t have sun-dried tomatoes, you can use roasted red peppers or cherry tomatoes.
- To make the dish spicier, add a pinch of red pepper flakes.
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Nutritional Information:
(Please note that the following nutritional information is an estimate and may vary depending on the specific ingredients used.)
Calories:
Approximately 650-750 per serving
Protein:
Approximately 45-55 grams per serving
Sodium:
Approximately 800-1000 mg per serving
Conclusion
This Baked Chicken and Orzo with Sun-Dried Tomatoes is a delightful and satisfying meal that’s perfect for any occasion. It’s easy to make, full of flavor, and sure to please even the pickiest eaters. So, gather your ingredients, preheat your oven, and get ready to enjoy a culinary masterpiece!
Questions and Answers about this Recipe
Q1: Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?
A: While bone-in, skin-on chicken thighs provide the most flavor and juiciness, you can substitute boneless, skinless thighs if you prefer. Keep in mind that they may cook slightly faster, so check the internal temperature after about 25 minutes of baking. You might also want to add a little extra olive oil to the pan to prevent them from drying out.
Q2: I don’t have sun-dried tomatoes in oil. Can I use the dried ones?
A: Yes, you can use dried sun-dried tomatoes. Rehydrate them by soaking them in hot water for about 15-20 minutes before chopping and adding them to the skillet. You might also want to add a tablespoon or two of olive oil to the skillet to compensate for the oil from the sun-dried tomatoes.
Q3: Can I make this dish ahead of time?
A: Absolutely! This dish is great for meal prepping. You can assemble the entire dish (up to the point of baking) and store it in the refrigerator for up to 24 hours. When you’re ready to bake it, add about 10-15 minutes to the baking time.
Q4: I don’t have Pecorino Romano cheese. Can I use another type of cheese?
A: Yes, you can substitute Pecorino Romano cheese with another hard, salty cheese, such as Parmesan or Asiago.
Q5: Can I add vegetables to this dish?
A: Definitely! Feel free to add your favorite vegetables to the orzo mixture. Some great options include spinach, mushrooms, bell peppers, zucchini, or asparagus. Add them to the skillet along with the orzo and cook until they’re tender-crisp.
