Tuscan Chicken Orzo
What if I treated a humble box of orzo like risotto, then gave it the sunny punch of tomato paste and lemon? That little experiment clicked when the pasta turned silky around browned chicken and…
Ingredients
- 12 ounces boneless, skinless chicken thighs
- 1 tablespoons olive oil
- 1 teaspoon salt, plus pepper to taste amount kosher salt and freshly ground black pepper
- 1/2 small yellow onion, finely diced
- 3 cloves garlic, finely grated or minced
- 2 tablespoons tomato paste
- 1 cup dry orzo
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/3 cup Parmesan and 1/2 lemon amount finely grated Parmesan and lemon
Instructions
- Set a large, heavy 10-inch skillet or shallow Dutch oven near the stove, and gather tongs, a wooden spoon, and a fine grater. Pat the chicken thighs very dry with paper towels; moisture prevents browning. Cut each thigh into three or four large bite-size pieces, then season all over with 3/4 teaspoon of the salt and several grinds of black pepper. Finely dice the onion, mince the garlic, grate the Parmesan, and zest the lemon before juicing it so every ingredient is ready when the skillet needs it.
- Pour the olive oil into the skillet and heat over medium-high heat for about 2 minutes. The oil should look loose and shimmer when the pan is ready, but it should not smoke. Arrange the chicken in a single layer with space between the pieces; work in two batches if necessary, because crowding steams the meat instead of browning it.
- Sear the chicken for 3 to 4 minutes on the first side without moving it, until the underside is a deep golden brown and releases easily from the pan. Turn the pieces and cook for 2 minutes more. They do not need to be cooked through yet; remove them to a plate when browned, leaving the oil and browned fond in the skillet for the sauce.
- Reduce the heat to medium and add the diced onion to the same skillet. Cook for 3 minutes, stirring and scraping lightly, until the onion softens and turns translucent at the edges. Add the garlic and cook for 30 seconds, just until its raw, sharp aroma changes to a warm roasted scent; do not let it brown, or it can taste bitter.
- Stir in the tomato paste and cook for 1 to 2 minutes over medium heat, pressing it against the skillet with the back of the spoon. It should darken from bright red to brick red and smell slightly sweet and caramelized. This blooming step concentrates the tomato and gives the finished orzo a richer color without requiring a large can of sauce.
- Add the dry orzo and stir continuously for 1 minute, coating every grain in the tomato-onion mixture. The orzo should look glossy and begin to smell faintly nutty, but it should not take on dark color. Toasting the pasta briefly helps it keep its shape while it absorbs the broth.
- Pour in the chicken broth slowly while scraping the bottom of the skillet to dissolve the browned bits. Bring the liquid to a gentle boil over medium-high heat, then reduce to medium-low so it bubbles steadily but not aggressively. Nestle the seared chicken and any juices from the plate into the orzo, cover, and simmer for 9 minutes.
- Uncover and stir thoroughly, especially around the edges where orzo can cling. Continue simmering uncovered for 3 to 5 minutes, stirring every minute, until the pasta is tender with a slight firm center and the liquid has thickened to a loose, spoon-coating sauce. If the skillet looks dry before the orzo is tender, add warm water 2 tablespoons at a time; if it is soupy once the pasta is cooked, simmer for another minute.
- Lower the heat to low and stir in the heavy cream, Parmesan, lemon zest, and 1 tablespoon of lemon juice. Warm for 1 to 2 minutes, stirring gently, until the cheese melts and the sauce turns glossy. Check the thickest chicken piece with an instant-read thermometer; it should register 165°F. Taste and add the remaining 1/4 teaspoon salt, more pepper, or another squeeze of lemon as needed.
- Remove the skillet from the heat and let the orzo stand uncovered for 3 minutes. The short rest allows the pasta to finish absorbing the sauce while keeping it creamy rather than runny. Spoon the orzo into two warmed shallow bowls, place the chicken on top, and finish with any remaining Parmesan, a little lemon zest, and black pepper; serve immediately while the sauce still slowly settles around the pasta.
Watch the Tuscan Chicken Orzo cooking video
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