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Chicken thighs with Roasted Tomatoes Orzo Ricotta
Carolina Gomez

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean-Inspired
Calories: 400
Ingredients Equipment Method Notes

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

Equipment

  • Large Skillet
  • Wooden spoon
  • Tongs
  • Measuring cups and spoons

Method
 

  1. Prepare the chicken: Pat chicken thighs dry. Season with garlic powder, onion powder, oregano, smoked paprika, salt, and pepper.
  2. 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.
  3. Cook aromatics: Reduce heat and sauté shallots and garlic until softened.
  4. Add tomatoes and orzo: Stir in cherry tomatoes and uncooked orzo. Pour in chicken broth and mix gently.
  5. 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.
  6. 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