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One-Skillet Chicken with Buttery Orzo and Olives

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One-Skillet Chicken with Buttery Orzo and Olives image
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Say hello to your new favorite orzo dish. This one-skillet pasta recipe features chicken thighs seared in butter with fragrant fennel, Greek Calamata olives and flavorful orzo.

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Recipe:
One-Skillet Chicken with Buttery Orzo and Olives
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11stargraygraygraygray Based on 1 Review(s)
  • SERVES: 6
  • LEVEL: Super Simple
INGREDIENTS
  • 6 skin-on, bone-in chicken thighs, patted dry
  • 3 tablespoons butter, divided
  • 1 fennel bulb, chopped plus fronds, chopped and reserved
  • 1 small onion, diced
  • 1 (5.3-ounce) jar DeLallo Pitted Calamata Olives, drained
  • 1 (16-ounce) package DeLallo Orzo
  • 1/3 cup dry white wine
  • 2 ½ cups chicken broth
  • 1 tablespoon DeLallo Lemon Juice Slice
  • Salt and pepper
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DIRECTIONS
  1. Preheat oven to 400F. Salt and pepper both sides of chicken thighs.
  2. In an ovenproof skillet over medium-high heat, melt 2 tablespoons of butter. Cook the chicken, skin-side-down. Once the chicken becomes opaque around the edges and the skin is golden brown, about 6-8 minutes, turn the chicken skin-side-up and place in the oven.
  3. Bake uncovered until chicken is cooked through, about 10-15 minutes. Transfer chicken to a plate and set aside.
  4. Place the skillet on the stovetop on medium heat. Add fennel bulb, onion and olives. Cook until onion is golden, about 5 minutes.
  5. Add orzo. Cook until pasta is nutty brown, about 3 minutes. Pour in wine and cook, stirring until the liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more. Repeat until orzo is tender and broth is mostly absorbed, about 10-15 minutes.
  6. Remove from heat and stir in lemon juice and butter. Top with fennel fronds and chicken. Serve immediately.