Golden, crisp-skinned chicken with a savory sun-dried tomato and herb finish. Creamy, lemon-kissed orzo soaks up the pan juices for a silky, satisfying texture. Bright basil and a touch of Parmesan lift the dish without overpowering it. Serve hot for a cozy weeknight dinner or a relaxed weekend supper with a simple salad.
Ingredients
- 1 1/4 lb boneless, skin-on chicken thighs (about 4 pieces)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup orzo pasta
- 2 1/4 cups low-sodium chicken broth
- 1/2 cup dry white wine (or additional broth)
- Zest and juice of 1 lemon
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh basil (or parsley)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and smoked paprika.
- Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering.
- Place chicken skin-side down and cook 5–7 minutes until deeply golden and crisp; flip and cook 2 minutes. Transfer to a plate.
- Reduce heat to medium, add butter, then sauté the onion until translucent, about 4 minutes. Add garlic and chopped sun-dried tomatoes and cook 1 minute more.
- Stir in the orzo and toast for about 1 minute. Pour in the wine to deglaze, scraping up browned bits, and let it reduce for 1 minute.
- Add the chicken broth and red pepper flakes (if using), stir, then nestle the seared chicken back into the skillet, skin-side up.
- Bring to a gentle simmer, cover, and cook 12–15 minutes until orzo is tender and chicken reaches an internal temperature of 165°F (74°C). If liquid is absorbed too quickly, add a splash more broth.
- Remove from heat. Stir in lemon zest, lemon juice, Parmesan, and chopped basil. Spoon pan juices over the chicken, let rest 3–5 minutes, then serve warm.
Tips or Variations
- Swap boneless chicken thighs for bone-in pieces—add 5–7 minutes cooking time and finish in a 375°F oven if needed.
- For a vegetarian version, replace chicken with pan-seared halloumi or roasted mushrooms and use vegetable broth.