One-Skillet Chicken Thighs with Roasted Tomatoes, Orzo, and Ricotta
A flavorful one-skillet recipe combining crispy chicken thighs, roasted tomatoes, creamy ricotta, and tender orzo for a comforting, easy-to-make meal.
Equipment
- Large Skillet
- Wooden spoon
- Tongs
- Measuring cups and spoons
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 1 cup uncooked orzo
- 1 cup unsalted chicken broth
- 1/2 cup ricotta cheese
- 4 garlic cloves minced
- 1 shallot finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- Salt and ground pepper to taste
- Red pepper flakes optional
Instructions
- Prepare the chicken: Pat chicken thighs dry. Season with garlic powder, onion powder, oregano, smoked paprika, salt, and pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken, skin-side down, until crispy (7 minutes per side). Remove and set aside.
- Cook aromatics: Reduce heat and sauté shallots and garlic until softened.
- Add tomatoes and orzo: Stir in cherry tomatoes and uncooked orzo. Pour in chicken broth and mix gently.
- Nestle chicken: Place chicken back into the skillet, skin-side up. Cover and cook on low heat for 15 minutes until the orzo is tender.
- Finish and serve: Remove from heat, stir in ricotta, and season with red pepper flakes if desired. Serve hot.
Notes
Nutrition Facts (Per Serving, Approx.):
- Calories: 400
- Protein: 28g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 2g
- Sodium: 400mg