Description
A flavorful and easy one-pan meal featuring juicy baked chicken thighs nestled in a creamy basil pesto orzo with cherry tomatoes, finished with melted mozzarella and a drizzle of balsamic glaze. Perfect for a comforting weeknight dinner.
Ingredients
Chicken
- 1 ½ to 2 pounds boneless skinless chicken thighs (about 6 medium thighs)
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
Orzo
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, diced
- 3 ½ cups low-sodium chicken broth
- ⅓ cup basil pesto
- 1 pound dry orzo
- ½ lemon, juiced
- 1 teaspoon kosher salt
- 1 pint cherry tomatoes (about 1 ½ cups)
Toppings
- 6 ounces whole-milk mozzarella, cut into 8 thin slices or 1 ½ cups shredded mozzarella
- 2 to 3 tablespoons balsamic glaze
- ¼ cup fresh torn basil leaves
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the meal.
- Prepare chicken: Pat the chicken thighs dry using paper towels, then season them evenly with kosher salt and freshly ground black pepper.
- Brown chicken: Heat 2 tablespoons of extra-virgin olive oil in an oven-safe large Dutch oven or a 3.5-quart braiser over medium-high heat. Add the chicken and cook each side for about 3 to 5 minutes until golden brown. The chicken should not be fully cooked yet—it will finish in the oven. Remove the browned chicken and place on a plate.
- Cook aromatics and orzo: Lower the heat to medium and add an additional tablespoon of olive oil. Immediately add minced garlic and diced shallot, stirring frequently until fragrant, about 1 minute. Pour in the low-sodium chicken broth and basil pesto, scraping up any browned bits from the pan for extra flavor. Stir in the dry orzo, lemon juice, and kosher salt, mixing until well combined. Bring this mixture to a gentle simmer.
- Combine chicken and tomatoes: Nestle the browned chicken thighs along with any accumulated juices on the plate into the orzo mixture. Scatter the cherry tomatoes all around the chicken. Allow the mixture to come to a gentle boil.
- Bake: Transfer the Dutch oven or braiser with the entire mixture into the preheated oven. Bake uncovered for 15 to 20 minutes or until the orzo is tender and fully cooked through.
- Add cheese and broil: Remove the pot from the oven and arrange the mozzarella slices on top of the chicken. Switch your oven setting to broil on high and place the dish under the broiler for 2 to 3 minutes, or until the cheese is melted and golden brown in spots.
- Finish and serve: Drizzle 2 to 3 tablespoons of balsamic glaze over the baked chicken and orzo. Garnish with fresh torn or julienned basil leaves. Serve immediately for a delicious, comforting meal.
Notes
- Make the dish more nutrient-dense by adding about 4 cups of fresh spinach in step 4 with the garlic and cook until wilted.
- For a gluten-free version, substitute gluten-free orzo or use 1 ½ to 2 cups of rinsed uncooked white rice instead (brown rice is not recommended due to longer cooking time).
- To make the meal dairy-free, omit the mozzarella or use your preferred dairy-free cheese alternative on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
