Tuscan Chicken Toasted Orzo Skillet
Zoe Patchin

Tuscan Chicken Toasted Orzo Skillet

This fresh, Tuscan-inspired dinner comes together in one pan and features a rich,
crispy orzo base with juicy chicken and vegetables throughout.

Ingredients

  • 4 skin-on, bone-in chicken thighs
  • 1 tbsp Avocado Oil
  • 1 tbsp Extra Virgin Olive Oil
  • 3 tbsp Butter
  • 1/2 tsp Aleppo pepper
  • 1/2 tsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1 Small Shallot (finely diced)
  • 3 Cloves Garlic (finely diced)
  • 1/4 cup Sun-dried Tomatoes (chopped)
  • 1/2 cup White Wine
  • 1 cup Orzo
  • 2 cups Chicken Broth
  • 1/3 cup Mascarpone
  • 2 cups Kale
  • 1/4 cup Pecorino Romano Cheese (+ more for garnish)
  • 1/2 Lemon (juiced)
  • Burrata (1 Ball)

Directions

  1. Brine your chicken thighs in a salt water bath for 2-3 hours in the fridge to maximize flavor (optional)
  2. Preheat oven to 350F
  3. In a small bowl, combine Aleppo pepper, paprika, onion powder, garlic powder, and salt to make your rub
  4. Pat the chicken completely dry and sprinkle each side generously with the rub
  5. Heat your stainless steel pan with avocado oil and 1 tbsp of butter on medium-high; once hot, add in your chicken thighs (skin side down first) and sear for 4-5 minutes until golden, then flip and repeat to sear the other side (when the chicken is ready to flip, it will release easily from the pan)
  6. Once seared on each side, remove the chicken thighs from the pan and place them on a baking sheet, then put them in the oven to finish cooking internally until they reach a temperature of 165F (12-13 minutes); remove, then set aside once done
  7. While the chicken finishes cooking, add olive oil and 1 tbsp of butter to the same stainless steel pan (do not wash - this is where the flavor comes in!), then add in your diced shallot, garlic, and sun-dried tomatoes, and cook until fragrant (3-4 minutes)
  8. Deglaze the pan with white wine, then add in the orzo to lightly toast for about 3 minutes before adding in the chicken broth
  9. Bring to a simmer, then cover and allow this to cook for 10-15 minutes until the orzo is soft
  10. Once the orzo is cooked, stir in the last tablespoon of butter, mascarpone, Pecorino Romano, kale, lemon juice, and lemon zest, then nestle the chicken thighs back into the pan
  11. Taste and salt