One Pot Chicken Thighs with Mushroom Orzo
Seared chicken thighs braised with mushrooms, garlic, and orzo pasta in a rich wine and stock sauce finished with cream and parmesan. This stovetop-to-oven dish builds flavor through browning, then cooks together in one skillet for minimal cleanup and maximum comfort.
Ingredients
- 4 whole chicken thighs, trimmed
- ½ tsp sea salt, divided
- 3 tsp black pepper, divided
- 2 tsp paprika, ground
- ¼ tsp onion powder, ground
- 2 tbsp butter, unsalted
- ½ cup white onion, chopped
- 1 tbsp garlic, minced
- 8 oz fresh mushrooms, whole or sliced
- 1 ½ cups orzo pasta, dried
- 1 tbsp oregano, dried
- ½ tsp garlic powder, ground
- ½ tsp crushed red pepper, dried
- ½ tsp thyme, ground
- 2 cups chicken stock, standard
- ¼ cup white wine, dry
- 2 tbsp Worcestershire sauce, standard
- ¼ cup heavy whipping cream, coldsour cream1:1Tangier flavor; reduce heat when stirring to prevent curdling.Full guide →
- 1 cup parmesan cheese, grated
Instructions
- 1
Preheat oven to 400 degrees.
- 2
Trim excess skin from chicken thighs and cut a slit into the skin. Season both sides with salt, black pepper, paprika, and onion powder.
- 3
Sear chicken skin-side down for 5 minutes, then flip and sear the backside for 3 minutes. Remove from heat.
- 4
Remove excess grease from pan. Add butter, onions, garlic, and mushrooms. Cook until onions are translucent.
- 5
Add orzo pasta and stir for 1 minute. Add oregano, black pepper, salt, garlic powder, crushed red pepper, and thyme.
- 6
Pour in chicken stock, white wine, and Worcestershire sauce. Stir to combine.
- 7
Return chicken thighs to skillet and cover.
- 8
Bake in oven for 15 minutes.
- 9
Remove chicken thighs from pan. Stir in heavy cream and parmesan cheese.
- 10
Place chicken thighs on top of orzo and serve.
Tips
Searing the chicken on both sides develops a browned exterior that adds depth to the braising liquid.
Do not skip trimming excess chicken skin to reduce grease in the final dish.
Stir the orzo after adding to prevent clumping before liquid is added.
Check that chicken is fully submerged or partially covered by liquid before baking.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop over medium heat with splash of stock to restore creaminess.
Prepare and season chicken, chop vegetables, measure dry spices and liquids up to 8 hours ahead. Sear chicken and complete through baking the day of serving.
Serve directly from skillet or transfer to platter. Garnish with fresh parsley or additional parmesan if desired.
Common Mistakes
Do not skip searing chicken to avoid bland, steamed texture and missed Maillard flavor.
Do not overcook pasta before baking to avoid mushy orzo in the finished dish.
Do not use high heat when stirring in cream to avoid cream breaking or curdling.
Do not bake uncovered to avoid sauce reducing too much and pasta drying out.