Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup orzo pasta
- 2 cups chicken stock
- 1 cup cherry tomatoes, halved
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 tablespoon freshly chopped parsley (optional)
Feel free to substitute chicken thighs with chicken breasts if you prefer a leaner option. You can also use vegetable stock to make this dish vegetarian-friendly by replacing chicken with chickpeas.
Instructions
- Preheat your oven to 375°F (190°C). In a large ovenproof pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and sear them for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same pot, add the chopped onion and garlic, sautéing until the onion becomes translucent and aromatic, about 5 minutes.
- Add the orzo to the pot, stirring for about a minute to toast it slightly. This adds a lovely nutty flavor that reminds me of the nights spent experimenting with my mum’s old recipes.
- Pour in the chicken stock, and stir in the oregano, thyme, salt, and pepper. Add the cherry tomatoes.
- Return the chicken thighs to the pot, nestling them into the orzo mixture. Bring everything to a gentle simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for about 25-30 minutes until the chicken is cooked through and the orzo is tender.
- Remove from the oven and stir in the Parmesan cheese. Let the dish sit for 5 minutes to allow the flavors to meld together.
- Garnish with freshly chopped parsley before serving, if desired. This final touch always reminds me of the fresh herbs my mum used to grow in the garden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International