Rosemary Chicken with Parmesan Orzo
Rosemary Chicken with Parmesan Orzo is a delicious one-pot meal of juicy herb encrusted chicken thighs over a bed of buttery, creamy pasta. This savory, mouth-watering dish is a quick and convenient solution to a weeknight dinner.
Servings: 5 servings
Calories: 575kcal
Equipment
- 12-inch Skillet
Ingredients
- 4-5 Bone-in chicken thighs
- 2 tbsps Fresh rosemary, diced
- 2 tsp Garlic powder
- Salt and pepper, to taste
- Olive oil
- 3 tbsps Butter
- 1 Onion, diced
- 3 Garlic cloves, diced
- 2 cups Orzo
- 3 cups Chicken broth
- 2 cups White wine
- 2 sprigs Thyme
- 1 sprig Rosemary
- 2 Lemons, juiced
- 1 cup Parmesan
Instructions
- Preheat oven to 425 degrees F.
- Season chicken with rosemary, garlic powder, and salt and pepper. Drizzle olive oil and add butter to a 12-inch deep skillet or pot over medium-high heat. Sear chicken on both sides until browned, about 3-5 minutes on each side. Remove chicken from the pan and put it on a cooling rack or plate.
- Reduce the heat to medium and add onions. Saute until fragrant, about 3 minutes. Add garlic and orzo and cook for 3 minutes to toast the orzo.
- Pour chicken broth and white wine into the skillet/pot. Add thyme, rosemary, and parmesan and stir. Bring to a boil.
- Add chicken back to the skillet/pot and cover with a lid. Add to the oven and bake for 25 minutes. Uncover the lid and cook for an additional 10 minutes.
- Squeeze lemons over the finished dish.
Notes
how to store leftovers
Store this Rosemary Chicken with Parmesan Orzo in an airtight container in the refrigerator for the best results. It will ensure that this recipe stays fresh for the longest amount of time. Enjoy this meal within 3 days of cooking.
Nutrition
Calories: 575kcal | Carbohydrates: 56g | Protein: 33g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 982mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 442IU | Vitamin C: 26mg | Calcium: 298mg | Iron: 2mg