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 teaspoons kosher salt separated
- 1 ½ teaspoons freshly ground black pepper separated
- 1 cup sliced leek
- ½ pound apricots
- ¼ cup chopped fresh sage
- 2 tablespoons fresh rosemary
- 1 cup orzo
- 2 tablespoons 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 tablespoon of olive oil over medium heat. Sprinkle the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black 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 teaspoons kosher salt, 1 ½ teaspoons 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 teaspoon of salt and ½ teaspoon of black pepper.2 teaspoons kosher salt, ½ pound apricots, ¼ cup chopped fresh sage, 2 tablespoons fresh rosemary, 1 cup orzo, 2 tablespoons fresh orange juice, 2 cups chicken stock, 1 ½ teaspoons freshly ground black pepper
- Bake in the preheated 375°F oven until the orzo is tender and the chicken thighs reach 160°F, 30-40 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
Video
Nutrition
Serving: 1serving | Calories: 536kcal