One Skillet Apricot Chicken Orzo

Sourced from:


4 skin-on, bone-in chicken thighs

2 tsp salt separated

1 ½ tsp pepper separated

1 cup sliced leek

½ lb apricots

¼ cup chopped sage

2 tbsp rosemary

1 cup orzo

2 tbsp orange juice

2 cups chicken stock


1. Preheat oven to 375°F.

2. In a 10- or 12-inch cast-iron (or oven-ready) skillet, heat 1 tbsp olive oil over medium. Sprinkle the chicken thighs with 1 tsp salt and 1 tsp pepper on all sides. Once the oil is hot, add the chicken, skin side down. Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes. Remove from the skillet and set aside.

3. In the same skillet, add prepared leeks. Sauté until soft and just beginning to turn golden, 5-7 minutes

4. Remove the skillet from the heat and add orzo, apricots, rosemary, and sage. Stir to combine and add the orange juice and chicken stock. Nestle the chicken thighs skin side up. Add 1 tsp salt and ½ tsp pepper.

5. Bake in preheated oven until the orzo is tender and the chicken thighs reach 160°F, 30-40 minutes. Remove from oven and allow to rest 10 minutes before serving.

One Skillet Apricot Chicken Orzo