Ingredients
Equipment
Method
- Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the hot skillet in a single layer and cook for 3-4 minutes per side, until browned. Remove the chicken from the skillet and set aside on a plate.1 tablespoon Olive oil, 1.5 pounds Boneless, skinless chicken thighs, cut into 1-inch pieces, 1 teaspoon Salt, divided, 0.5 teaspoon Black pepper, divided
- Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium Medium yellow onion, finely chopped, 3 cloves Cloves garlic, minced
- Add the dry orzo pasta to the skillet with the onions and garlic. Stir well to coat the orzo with the residual oil and cook for about 1-2 minutes, stirring constantly, until the orzo is lightly toasted and has a slightly nutty aroma. This step adds a wonderful depth of flavor to the pasta.1.5 cups Orzo pasta, 1 medium Medium yellow onion, finely chopped, 3 cloves Cloves garlic, minced
- Pour in the chicken broth and balsamic vinegar. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits; this is where a lot of the flavor resides. Bring the liquid to a gentle simmer.3 cups Chicken broth, 0.5 cup Balsamic vinegar
- Return the seared chicken (and any accumulated juices from the plate) to the skillet and nestle it among the orzo. Stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.1.5 pounds Boneless, skinless chicken thighs, cut into 1-inch pieces, 1 teaspoon Salt, divided, 0.5 teaspoon Black pepper, divided
- Cover the skillet and let it simmer gently for 15-20 minutes, or until the orzo is cooked al dente and most of the liquid has been absorbed, creating a creamy sauce. Stir occasionally to prevent the orzo from sticking to the bottom.
- Once the orzo is tender and the sauce has thickened, stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary.0.25 cup Grated Parmesan cheese, plus more for serving
- Sprinkle with fresh chopped parsley and serve immediately. For an extra touch, you can garnish with additional Parmesan cheese.2 tablespoons Chopped fresh parsley, for garnish, 0.25 cup Grated Parmesan cheese, plus more for serving
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat by adding a tablespoon or two of water or chicken broth and microwaving or gently reheating on the stovetop. Can be frozen for up to 2-3 months.
