Skillet Chicken with Orzo, Leeks, Parmesan and Rosemary – Recipe!

Preparing a one skillet dish on the stove top makes the simplest of dinners for during the week, and these chicken thighs with orzo, leeks and rosemary couldn’t be tastier.  I made this dish for my girlfriend who was visiting and wanted to know how to put together a chicken dinner using fresh ingredients in no time at all.  She’s Italian and loves her pasta, but a big bowl of noodles can sometimes get too heavy, however these tiny rice-shaped pasta are the perfect addition to a skillet dinner, giving it the right amount of chew, while still keeping it light and fresh.

Leeks are an ingredient that she had never used, and there was a certain level of curiosity, and I knew she would enjoy the velvety texture they provide when sauteed in a bit of olive oil.  I also added some red onions for sweetness and to deepen the richness of the dish without adding butter.  Chicken broth always makes a great liquid for braising poultry, along with the orzo, leeks and onions, until soft enough to almost eat with a fork, but maintaining a crispy skin that slices better with a knife.

I used fresh rosemary to give the dish an aromatic effect that leaves the senses somewhat aroused, while offering a pleasant finish on the tongue.  Big shreds of parmesan melt into the dish after being plated and add the perfect amount of saltiness.  The entire meal was done cooking in under 25 minutes, so we didn’t have to spend hours in the kitchen, and could get back to our conversation and laugher that we cherish so much.

Ingredients

4 bone-in skin-on chicken thighs

2 leeks, washed and sliced (using only the white ends)

1/2 red onion, diced

1 clove garlic

1 teaspoon fresh rosemary, chopped + more for garnish

1/2 cup orzo pasta

2 1/2 cups chicken broth

1/3 cup shredded parmesan

olive oil for cooking

salt and pepper

(Serves 2-4)

To Prepare:

1. In a non-stick skillet on the stove top, add 2 teaspoons olive oil and place over medium-high heat.  Sprinkle chicken with salt and pepper and place skin-side-down in skillet.  Cook until golden brown, about 4 minutes.  Flip over and cook for 3 minutes.  Remove chicken and place on a plate.
2. In same skillet, add sliced leeks, onions and garlic, stir.  Cook for 2 minutes, then add rosemary, stir.  Cook for 4 minutes or until leeks are softened and creamy.
3. Add orzo and stir.  Place chicken back in pan, and pour broth inside skillet around chicken.  It should reach almost halfway up sides of thighs.  Cook for 15-18 minutes, or until orzo is al dente.  Spoon onto plates and sprinkle with parmesan.  Garnish with rosemary, if desired.  Enjoy!