From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Preheat the oven to 400°F.
2
In a small bowl, combine the onion powder, garlic powder, smoked paprika, and sage. Pat the chicken thighs dry and then sprinkle evenly with the spice mix, a generous amount of Kosher salt, and freshly-ground black pepper. Using clean hands, pat the rub into the chicken thighs.
3
Next, heat the olive oil in a 12-inch, oven-safe skillet over medium-high heat. When the oil is shimmering, add the chicken thighs skin-side down and cook 5-6 minutes, until the skin is crisp and golden brown. The skin is ready when it easily releases from the pan. Flip and cook another 2-3 minutes to sear the other side. Place the chicken thighs on a plate to rest while you make the orzo.
4
Reduce the heat to medium. Add the shallot and cook until it’s soft, about 1 minute. Add the orzo and cook until it’s golden, another 2-3 minutes. Next, stir in the garlic, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
5
Deglaze the pan with the white wine and reduce by half. Add the chicken broth and bring to a boil. Boil until the orzo is halfway cooked, about 4-5 minutes. Then, pour in the heavy cream, Parmesan, kale, and sun-dried tomatoes. Season with salt and pepper, to taste, and stir well until the kale starts to wilt.
6
Nestle the chicken thighs skin-side up on top of the orzo. Pop the skillet in the oven and cook until the pasta is cooked through and the chicken reaches 165°F at the thickest part of the thigh, about 12-15 minutes.
7
Garnish the chicken and orzo with extra Parmesan and a squeeze of lemon juice. Enjoy!
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Tips & Tricks (5)
- Render the Chicken Skin First 🍗Start skin-side down in a cold skillet, then gradually increase heat to medium. This renders the fat slowly, creating crispy skin while keeping meat juicy—skip moving it for the first 8-10 minutes.
- Bloom Your Aromatics in Oil 🧄Toast the minced garlic, shallots, and smoked paprika in olive oil for 30-45 seconds before adding liquid to unlock their deep, complex flavors and prevent them from tasting raw.
- Deglaze with Wine for Depth 🍷After removing chicken, pour white wine into the hot pan and scrape up all browned bits (fond) with a wooden spoon—this adds incredible umami depth that plain broth cannot replicate.
- Cook Orzo Directly in the Sauce 🍝Add uncooked orzo directly to the simmering broth mixture instead of pre-cooking it; the pasta absorbs the flavorful liquid while cooking, creating a naturally creamy, cohesive dish.
- Finish with Cold Cream Off Heat 🍶Remove the skillet from heat before stirring in heavy cream to prevent it from breaking or curdling; the residual heat will warm it perfectly while maintaining a silky, luxurious texture.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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