Description
This one pan artichoke chicken with feta orzo is an easy Mediterranean-inspired dinner packed with flavor. Perfect for busy weeknights and minimal cleanup.
Ingredients
Units
Scale
- 6-10 bone-in (skin on) chicken thighs*
- 1/2 teaspoon each sea salt and black pepper
- 1 cup white wine
- 2 tablespoons salted butter or olive oil
- 1 medium shallot, small diced
- 4-6 garlic cloves, minced
- 1- 1 1/2 cups gluten-free orzo
- 1 teaspoon dried thyme
- 3 cup chicken bone broth
- 1 14 oz jar of grilled or marinated artichokes (drain but reserve 2 tablespoon of jarred liquid)
- 1/4 cup fresh parsley, roughly chopped
- 1/3 cup feta cheese, crumbled
Instructions
- Heat a cast iron or enamel skillet up over medium heat. Sprinkle both sides of the chicken with salt and pepper. When the pan is hot, add the chicken skin side down. Let cook without moving for at least 8 minutes. Flip the chicken over when the skin is nicely brown. Let cook for 6 minutes. Pour in the white wine and turn the heat to low. Bring to a simmer and cook for 2 minutes. Remove the chicken from the pan -set aside on a plate.
- Return the skillet to the heat, stir together the butter/oil, shallot, garlic, orzo and dried thyme. Saute for 2 minutes. Pour in the broth, artichokes and a sprinkle of salt – stir to combine. Bring the mixture up to a simmer or low boil. Stir occasionally for 4 minutes.
- Nestle the chicken thighs into the orzo and broth mixture. Cook for 2 more minutes and then turn the heat off. Garnish with parsley and feta.
Notes
-
Use bone-in skin-on chicken thighs if you can. They stay juicy, add flavor to the orzo, and develop a beautiful golden crust when seared they also reheat great and don’t dry out- if you are doubling this recipe. But chicken breasts work well too if you prefer a leaner option along with boneless chicken thighs – adjust cooking time based on the change.
- For the orzo – I would suggest two things. Cook the orzo in the pan like the above instructions suggest for a richer, creamy risotto like texture or if you want to cook it separate – do so and rinse the orzo slightly with cold water after it cooks. This will help it stay together and not overcook. Gluten-free orzo tends to break down when it’s over cooked – this recipe, cooks it about 2 minutes under the normal time to help prevent this from happening.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean