Ingredients
- 4 whole chicken thighs, excess skin trimmed
- 1/2 tsp sea salt, divided
- 3 tsp black pepper, divided
- 2 tsp paprika
- 1/4 tsp onion powder
- 2 tbsp butter
- 1/2 cup white onion, chopped
- 1 tbsp minced garlic
- 8 oz fresh mushrooms, sliced
- 1 1/2 cups orzo pasta
- 1 tbsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper
- 1/2 tsp ground thyme
- 2 cups chicken stock
- 1/4 cup dry white wine
- 2 tbsp Worcestershire sauce
- 1/4 cup heavy whipping cream
- 1 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (205°C). Trim excess skin from the chicken thighs, then use a sharp knife to cut a shallow slit into the skin side of each thigh to help render the fat. In a small bowl, combine the ¼ tsp sea salt, 2 tsp black pepper, paprika, and onion powder. Season both sides of the chicken thighs evenly with the spice blend.
- Heat a cast iron skillet (paid link) over medium-high heat on the stovetop. Place the chicken thighs skin-side down and sear undisturbed for 5 minutes until the skin is deep golden brown and crisp. Flip and cook the second side for 3 minutes. Transfer the chicken thighs to a plate and set aside. This helps the skin crisp before you put it in the oven.
- Pour off excess rendered grease from the skillet, leaving just a thin film. Add the butter, chopped white onion, minced garlic, and sliced mushrooms. Cook over medium heat for 3 to 4 minutes until the onions are soft and translucent. Add the dry orzo pasta to the skillet and stir continuously for 1 minute to lightly toast the grains in the garlic butter. Stir in the oregano, 1 tsp black pepper, ¼ tsp sea salt, garlic powder, crushed red pepper, and ground thyme.
- Pour in the 2 cups of chicken stock, white wine, and Worcestershire sauce, stirring well to lift any drippings stuck to the bottom of the skillet. Bring the liquid to a gentle boil. Place the seared chicken thighs back into the skillet, resting directly on top of the orzo mixture. Cover the skillet tightly with an oven-safe lid or aluminum foil.
- Transfer the covered skillet to the preheated oven and bake for 15 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven. Transfer the cooked chicken thighs temporarily onto a clean plate. Pour the heavy whipping cream and grated Parmesan cheese into the hot orzo, stirring gently for 1 to 2 minutes until the cheese melts and the sauce turns silky and glossy. Place the chicken thighs back on top of the mushroom orzo pasta, garnish with fresh cracked pepper or chopped parsley if desired, and serve immediately.
Notes
Cut a Slit in the Skin: Cut a small slit across the top skin of each thigh to let heat penetrate the subcutaneous fat layer quickly, helping it render rapidly so the skin gets extra crispy.
Keep Orzo from Sticking: After adding the chicken stock and liquids, scrape the bottom of the cast-iron skillet thoroughly with a wooden spatula (paid link) before putting the chicken on top; this prevents raw starches from scorching against the bottom metal during the bake.
Wine Substitution: If cooking without alcohol, replace the ¼ cup white wine with ¼ cup extra chicken stock plus 1 teaspoon of fresh lemon juice or white wine vinegar to provide the necessary brightening acid.
Mushroom Variety: White button mushrooms work great, but swapping in cremini (baby bella), shiitake, or wild chanterelles adds an even deeper, woodsy, steakhouse character.
Green Additions: Fold in 2 cups of fresh baby spinach or ½ cup of sweet green peas with the heavy cream and Parmesan during the final step for extra color and freshness.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 695
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Trans Fat: 0.8 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 195 mg