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Crispy bone-in chicken thighs bake atop a creamy Don Pepino tomato orzo loaded with zucchini and artichoke hearts, all in a single skillet.
how to make
Ingredients
- Chicken: Bone-in, skin-on chicken thighs
- 4-6 (about 2 1/2 - 3 pounds)
- Chicken: Salt
- 1 teaspoon
- Chicken: Black pepper
- 1 teaspoon
- Chicken: Italian seasoning
- 2 teaspoons
- Chicken: Olive oil
- 4 tablespoons
- Orzo: Onion, chopped
- 1 large
- Orzo: Garlic, chopped
- 8 cloves
- Orzo: Zucchini, cut into 1/2-inch rounds (about 1 1/2-2 cups)
- 1 medium
- Orzo: Salt
- 1 teaspoon
- Orzo: Black pepper
- 1 teaspoon
- Orzo: Italian seasoning
- 1 teaspoon
- Orzo: Orzo pasta, raw
- 1 1/2 cups
- Orzo: Artichoke hearts, quartered, including juices
- 1 (14 oz) can
- Orzo: Chicken stock
- 3 cups
- Orzo: Don Pepino Pizza Sauce
- 1 (14.5 oz) can
- Orzo: Heavy cream
- 1/2 cup
- Orzo: Parmesan cheese, grated
- 1/4 cup
- Orzo: Fresh basil, chopped
- 2 tablespoons
-
Step 1
Season the thighs with salt, pepper, and Italian seasoning. Sear skin-side down in olive oil over medium-high heat 4-5 minutes until golden, flip, cook 2 minutes more, then set aside.
-
Step 2
Cook the onion and garlic in the drippings 2 minutes, add the zucchini and cook 3 minutes more, and season with salt, pepper, and Italian seasoning.
-
Step 3
Stir in the orzo and cook 2 minutes to coat it and lightly toast.
-
Step 4
Add the artichokes with their juices to deglaze the pan, then pour in the chicken stock, Don Pepino sauce, and cream, and bring to a low boil.
-
Step 5
Nestle the seared thighs skin-side up over the sauce. Bake at 350°F for 15 minutes.
-
Step 6
Toss the liquid and orzo around the chicken, sprinkle with Parmesan, and bake 15-20 minutes more until the orzo is al dente and the chicken reaches 160-165°F.
-
Step 7
Tent with foil and rest 15-20 minutes. Garnish with basil and serve with extra Parmesan.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
