Talk about the perfect weeknight fall meal- warm comforting, fast, and utterly delicious. Did I mention minimal clean up?
Ingredients
- 1-1 1/2 lbs boneless skinless chicken thighs (4-5)
- 1 1/2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, grated or crushed
- 1/2 cooking wine or dry white wine
- 1 tbsp butter
- 1 lemon
- 1 1/4 cup orzo pasta
- 2 cans (about 2.5 cups) chicken broth
- 3/4 cup grated parmesan cheese
- 2 tbsp chopped fresh dill
Instructions
- Preheat oven to 400 degrees Fahrenheit. Rinse and pat dry your chicken thighs. Season with salt and pepper.
- Over medium-high heat, add 1 1/2 tbsp olive oil to pan. Sear both sides of the chicken until they are a bit brown- about 3-4 min a side. Remove from heat. Chicken will not be cooked through.
- Reduce heat to medium. In the same pan, add onion, garlic and lemon and sautee until onions are soft, about 5 min. Deglaze with wine.
- Add butter and orzo pasta. Toast until orzo gains a bit of color, about 3-4 min.
- Add broth and parmesan cheese.
- Bring pan to a boil, stir once. Cheese will be a bit melty- this is ok.
- Bake 20 min. Top with chopped dill.
- FEAST!