One Skillet Apricot Chicken with Orzo
There's nothing better in a cook's eye than only needing one pan to complete a dish! And with this apricot chicken baked together with orzo and herbs, that's exactly what you get! It's super simple, goes together in a pinch, and is perfect for a weeknight meal!
Servings: 4 servings
Ingredients
- 4 skin-on, bone-in chicken thighs
- 2 tsp kosher salt separated
- 1 ½ tsp freshly ground black pepper separated
- 1 cup sliced leek
- ½ lb apricots
- ¼ cup chopped fresh sage
- 2 tbsp fresh rosemary
- 1 cup orzo
- 2 tbsp fresh orange juice
- 2 cups chicken stock
Instructions
- Preheat oven to 375°F.
- In a 10- or 12-inch cast-iron (or oven-ready) skillet, heat 1 tbsp olive oil over medium. Sprinkle the chicken thighs with 1 tsp salt and 1 tsp pepper on all sides. Once the oil is hot, add the chicken, skin side down. Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes. Remove from the skillet and set aside.4 skin-on, bone-in chicken thighs, 2 tsp kosher salt, 1 ½ tsp freshly ground black pepper
- In the same skillet, add prepared leeks. Sauté until soft and just beginning to turn golden, 5-7 minutes.1 cup sliced leek
- Remove the skillet from the heat and add orzo, apricots, rosemary, and sage. Stir to combine and add the orange juice and chicken stock. Nestle the chicken thighs skin side up. Add 1 tsp salt and ½ tsp pepper.2 tsp kosher salt, ½ lb apricots, ¼ cup chopped fresh sage, 2 tbsp fresh rosemary, 1 cup orzo, 2 tbsp fresh orange juice, 2 cups chicken stock, 1 ½ tsp freshly ground black pepper
- Bake in preheated oven until the orzo is tender and the chicken thighs reach 160°F, 30-40 minutes. Remove from oven and allow to rest 10 minutes before serving.
Video
Nutrition
Serving: 1serving | Calories: 536kcal