One Pan Chicken Thigh Orzo with Leeks

Updated at: Fri, 22 Nov 2024 08:31:59 GMT

Step 1

Preheat oven to 400 degrees.

Step 2

Prep your leeks. Slice off the root end of the leek. Slice off the tough green part of the top of the leek. Slice the remaining portion of the leek in half and cut into thin half-moon slices. Toss the sliced leeks in water to remove any dirt.

Step 3

Season chicken thighs generously with salt and pepper. I also seasoned with the Lemon & Garlic Flavorgod seasoning.

Step 4

Heat oil in a large high-rimmed sauté pan over medium-high heat. Place chicken thighs in the pan and cook for 5 minutes a side. Remove to a plate.

Step 5

Add butter to the same pan and let it melt. Add the sliced leeks and cook for a few minutes. Add the garlic and red pepper flakes and stir. Add the uncooked orzo, stir, and let it toast for a minute.

Step 6

Deglaze the pan with white wine, scraping up the brown bits on the bottom of the pan. Pour in the chicken broth. Bring to a boil and cook for 3 minutes.

Step 7

Add back the chicken and any juices left on the plate back to the pan. Place in the oven and cook for 10-15 minutes until the chicken is cooked and most of the broth is absorbed.

Step 8

Serve with lemon zest, lemon juice, and fresh parsley.

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Under 30 minutes