This recipe swoons and is sure to impress guests! This is my version of Mary Berg’s recipe. I made some changes to suit my family’s tastes. Love to see Mary on Food Network Mary Makes it Easy – she has some great recipes!!!!!! This dish is a real winner. Enjoy! Diana
One Pan Garlicky Breadcrumb Chicken Thighs with Orzo and Greens
Ingredients:
1/4 cup butter at room temperature
2 tablespoons Parmesan, ground not freshly grated
1 tablespoon panko breadcrumbs
1 teaspoon dried parsley
3 garlic cloves chopped, divided
salt and pepper
6-8 chicken thighs, skin on and bone in
2 teaspoons olive oil, divided
1 small onion, finely diced
1 cup orzo
1/4 cup sliced ​​sun-dried tomatoes
2-3 large handfuls of fresh spinach
3 1/4 cups chicken broth, divided
directions
Preheat your oven to 375 degrees F.
- In a small bowl, stir together the butter, parmesan, panko, parsley, and 2 of the minced garlic cloves. Season the butter mixture with salt and pepper.
- Using a small spoon* or your hands, smear about 1/2 tablespoon of the seasoned butter under the skin of each thigh and spread in a thin layer. Brush remaining butter mixture over chicken skin, season chicken with salt and pepper.
- Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon olive oil. Add the seasoned chicken thighs, skin-side down, and sauté until golden, about 3 minutes. Put aside.
- Reduce the heat to medium, add the remaining olive oil and season the onions with salt and pepper.
- Cook the onion until soft and lightly golden brown, 2 to 3 minutes. Add the orzo, sundried tomatoes, remaining garlic, and spinach to the pan. Cook for about 1 minute to toast the orzo and wilt the vegetables. Add 1/4 cup chicken broth to deglaze pan. Turn off the heat and stir in the remaining chicken broth.
- Place each of the chicken thighs skin-side up in the pan on top of the orzo and gently slide the pan into the oven to bake until the chicken thighs are cooked through, 30 to 35 minutes.
