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Baked Chicken and Orzo

This one pot Baked Chicken and Orzo dish is absolute comfort food. Orzo is one of my favorite types of pasta and in this recipe I cook it with crispy chicken thighs, asparagus, lemon, chicken broth, and parmesan cheese.
5 from 1 vote
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Ingredients
  

  • 4 Chicken Thighs bone in and with skin
  • 8 oz orzo
  • 1.5 cups chicken broth
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 1 bundle asparagus Remove the tough ends, and then cut your asparagus into thirds or fourths.
  • 1/2 tsp sea salt
  • 3/4 tsp garlic powder
  • 1/2 tsp seasoning salt lawrys
  • 1/4 tsp black pepper
  • 1/2 cup parmesan cheese plus more for topping
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 375F
  • Season the chicken thighs with the salt, garlic powder, and pepper evenly on the front and the back. I then add enough Lawry's seasoning salt to lightly coat each thigh front and back.
  • Add 1 tablespoon of olive oil to a large sauce pan or braised, preferably one that can also go in the oven. Place the chicken thighs on top of the oil and cook for 6 minutes each side on medium heat. Do not move the chicken thighs as they are searing. You want to make sure the skin gets very crispy.
  • Once the thighs have cooked for 6 minutes on each side, remove them from the heat and add them to a plate. You can either now add the orzo to a baking dish, or remove most of the oil from the oven safe pan and then add in your orzo. Make sure your heat is off.
  • Once your orzo is added, add in your broth, lemon juice, wine, and milk. Stir it around and then add in your asparagus and parmesan cheese and stir it a little more. Nestle in your four chicken thighs plus any chicken juices.
  • Cook for 50 minutes or until your chicken is at least 165F. Top with more parmesan and enjoy.