Description
A cozy one-skillet dish featuring juicy chicken thighs, creamy orzo, sweet cranberries, and fragrant rosemary. Comforting, flavorful, and perfect for weeknights or gatherings.
Ingredients
Scale
- 1.5 pounds chicken thighs (skin-on, bone-in)
- 1 cup dry orzo pasta
- 1/2 cup dried cranberries
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic cloves, minced
- 2 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Set your skillet over medium-high heat to preheat.
- Season chicken thighs with salt and pepper. Mince garlic and chop rosemary.
- Add olive oil to the skillet. Sear chicken skin-side down for 6–8 minutes until golden. Flip and cook for another 3–4 minutes. Remove and set aside.
- Lower the heat to medium. Add garlic and rosemary to the skillet, sauté until fragrant. Stir in orzo and toast for 2–3 minutes.
- Pour in chicken broth and add dried cranberries. Stir and nestle the chicken back in. Cover and simmer on low for 15–20 minutes.
- Uncover and cook for another 5 minutes to reduce the liquid slightly. Adjust seasoning as needed.
- Serve hot directly from the skillet, garnished with extra rosemary if desired.
Notes
- Use warm broth to help the orzo cook evenly.
- Let the dish rest for 5 minutes before serving for best flavor.
- Reheats well with a splash of broth the next day.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 7g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
Keywords: chicken orzo skillet, cranberry chicken, rosemary chicken, one skillet meals, creamy orzo dinner