Cooking One-Skillet Chicken Thighs with Roasted Tomatoes, Orzo, and Ricotta is one of my favorite ways to bring a comforting meal to the table without a fuss.
There’s something special about having a dish that blends rich, juicy chicken thighs with tangy roasted tomatoes and creamy Ricotta all in one skillet.
The simplicity of the orzo pasta absorbing all these flavors makes it a meal you’ll savor with each bite.
What I love most about this dish is how it transitions so well from summer to fall. As the seasons change and life gets busier, I’m always on the lookout for recipes that combine convenience with deliciousness. This dish consistently checks those boxes. The best part is it’s all cooked in one skillet, ensuring minimal cleanup, so I can spend more time enjoying the meal and less time scrubbing pots and pans.
The result is not just a meal, but an experience that feels both luxurious and homely. It’s versatile enough for a cozy family dinner or even when friends come over for a casual evening. Whenever I make it, I’m reminded of how simple ingredients can come together to create something truly special. Whether you’re a busy parent or a cooking enthusiast, this recipe promises a full-flavored, satisfying dish.
Why You Will Love One-Skillet Chicken Thighs With Roasted Tomatoes Orzo Ricotta
I genuinely enjoy the simplicity of one-skillet meals. This dish is a perfect blend of flavors and textures that come together in a single pan, making it incredibly quick and easy. No need to juggle multiple pots and pans.
The juicy chicken thighs, paired with roasted tomatoes and creamy ricotta, create a delightful taste that feels like a warm hug on a cold day. It’s the epitome of comfort food, perfect for those cool evenings when I crave something hearty and satisfying.
Making this on a busy weeknight is a breeze. It’s an easy dinner option that doesn’t compromise on flavor. The addition of orzo complements the dish with its soft, pasta-like consistency, absorbing all those rich flavors beautifully.
Having this as a weeknight dinner means I can relax while it cooks. I appreciate that it requires minimal effort while delivering maximum taste. Plus, the leftovers are just as good the next day, making my lunch equally enjoyable.
To make things even better, adding a few extra veggies like spinach or fresh herbs can enhance both the nutritional value and taste of this already delicious meal. One-skillet wonders like this remind me why I love cooking at home, especially when it’s so effortless and rewarding.
How To Make One-Skillet Chicken Thighs With Roasted Tomatoes Orzo Ricotta
This dish combines juicy chicken thighs with flavorful roasted tomatoes, creamy ricotta, and tender orzo. It’s all cooked in one skillet for easy preparation and cleanup.
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
Instruments
- Large skillet: Essential for searing the chicken and combining all ingredients in one pot.
- Wooden spoon: Ideal for stirring the orzo and tomatoes gently.
- Measuring cups and spoons: Accurate measurements ensure balanced flavors.
- Tongs: Helpful for flipping chicken thighs easily.
Step By Step Instruction
- Prepare the chicken: Pat the chicken thighs dry. Season with salt, pepper, garlic powder, onion powder, dried oregano, and smoked paprika.
- Sear the chicken: In the skillet, heat olive oil over medium-high heat. Place chicken skin-side down. Cook until skin is crispy, about 7 minutes per side. Remove and set aside.
- Cook the aromatics: In the same pan, reduce heat. Add more oil if needed. Sauté the shallot and garlic until soft.
- Add vegetables and broth: Stir in cherry tomatoes and orzo. Pour in the chicken broth. Stir gently to combine.
- Nestle the chicken: Return the chicken to the skillet, skin-side up. Cover and cook on low heat for 15 minutes, until orzo is tender.
- Finish and serve: Remove from heat. Stir in ricotta. Adjust seasoning with red pepper flakes if desired. Serve hot.
Crafting this meal in one skillet ensures delicious flavors meld together perfectly. It’s a comforting and satisfying dish that’s sure to please any crowd.
Ingredient Substitute
In this recipe, there are a few swaps you can make to adjust the flavor or accommodate what’s in your pantry.
Instead of ricotta, I like to use cream cheese for a denser texture. It melds well, adding creaminess. If you prefer a tangy kick, try Greek yogurt.
For the orzo, any small pasta works fine. Couscous or quinoa are good substitutes if you want a grain swap.
The chicken thighs can be replaced with skinless chicken breasts if you like a leaner option. Adjust cooking time to avoid drying out the meat.
For a herbal twist, swap fresh rosemary or fresh oregano with dried basil or dried parsley. It maintains the savory depth while making use of dried herbs in the cupboard.
I love adding a dash of lemon juice or lemon zest for brightness. If you’re out of fresh lemons, bottled lemon juice can work in a pinch.
As a substitute to sun-dried tomatoes, cherry tomatoes bring a similar sweet and tangy flavor. They caramelize nicely too.
For a creamy sauce, replace heavy cream with whole milk; just add a touch of cornstarch for thickness.
I often swap fennel seeds with a pinch of red onion for a slight, sweet note. It’s subtle yet lifts the dish’s profile.
Finally, if you run out of Parmesan cheese to sprinkle on top, grated mozzarella fits in as a mild substitute.
What To Serve With One-Skillet Chicken Thighs With Roasted Tomatoes Orzo Ricotta
When I make One-Skillet Chicken Thighs with Roasted Tomatoes Orzo Ricotta, I think about what sides can enhance the meal’s flavors.
A simple arugula salad with a drizzle of olive oil and lemon juice works perfectly. The peppery taste of the arugula balances the creaminess of the ricotta.
I often add a sprinkle of fresh flat-leaf parsley or basil on top of the chicken and orzo for extra flavor and a pop of color. Fresh herbs can make a dish feel more vibrant and fresh.
Pairing the dish with crusty bread is a must for me. It’s great for soaking up any leftover sauce and ensures every bit of this delicious meal is enjoyed.
Adding kalamata olives on the side can bring a wonderful salty contrast to the dish. They pair nicely with the tomatoes and herbs, enhancing the overall taste experience.
I find that sticking to these accompaniments makes the meal feel complete and satisfying. Enjoy!
How To Store One-Skillet Chicken Thighs With Roasted Tomatoes Orzo Ricotta
When I have leftovers of this delicious one-skillet meal, I make sure to store them properly to enjoy later. First, I let the dish cool completely. This helps prevent moisture from building up, which can affect the texture and flavor.
Once cooled, I transfer the leftovers into an airtight container. This step is crucial to keep the meal fresh and flavorful. I prefer using glass containers with tight-fitting lids, but plastic containers or Tupperware will work just as well.
I place the container in the refrigerator, where the leftovers can stay fresh for up to four days. This method works wonderfully to preserve the creamy texture of the orzo and the juicy chicken.
Before I reheat my dish, I check for any signs of spoilage. If it looks and smells good, it’s time to heat it up. I often choose to reheat the dish in a frying pan with a lid, letting it warm up over low heat to ensure even cooking.
This simple storage method helps ensure the One-Skillet Chicken Thighs with Roasted Tomatoes, Orzo, and Ricotta stays as tasty as when it was first cooked.
Is One-Skillet Chicken Thighs With Roasted Tomatoes Orzo Ricotta Healthy
I often consider if my favorite meals are nutritious, and One-Skillet Chicken Thighs with Roasted Tomatoes, Orzo, and Ricotta is no exception.
Chicken thighs offer a good source of protein, providing essential amino acids that support muscle growth and repair. They also contain healthy fats that are necessary for energy.
The dish’s tomatoes add more than just flavor; they bring vitamins like C and K. They also contain antioxidants like lycopene, which is known for its health benefits.
Orzo, a pasta made from semolina flour, supplies carbohydrates for energy. Although it isn’t whole grain, it can be part of a balanced diet, especially when paired with vegetables and proteins.
Ricotta cheese adds a touch of creaminess and provides calcium, but I use it sparingly to keep fat content reasonable. For those looking to cut calories, lower-fat versions can be used without compromising taste.
To ensure this meal aligns with my health goals, I keep portions balanced. Serving this dish with a side of greens or a simple salad further boosts its nutritional content, providing fiber and additional vitamins.
Nutrition Fact
As I prepare the One-Skillet Chicken Thighs with Roasted Tomatoes Orzo Ricotta, I’m mindful of the nutrition facts associated with this delicious meal. Below, I list some key nutritional components:
- Calories: Approximately 278 per roasted chicken thigh with skin.
- Total Fat: 14.7 grams in a chicken thigh, including the skin.
- Saturated Fat: Included in total fat, responsible for flavor and tenderness.
- Protein: The chicken thigh offers about 23.3% protein content, essential for muscle repair.
- Carbohydrates: Minimal in chicken, more present in the orzo pasta.
- Cholesterol: Present in chicken, important to monitor for heart health.
- Vitamin A: Found in roasted tomatoes, adds a nutritional boost.
- Sodium: Consider levels in the orzo and any added seasoning.
- Dietary Fiber: Comes primarily from tomatoes and any additional vegetables.
One-Skillet Chicken Thighs with Roasted Tomatoes, Orzo, and Ricotta
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
