EatItUpTV: Watch the full episode: [https://www.youtube.com/watch?v=fhK-537Wrnk](https://www.youtube.com/watch?v=fhK-537Wrnk)
Get the recipe: [http://eatitup.tv/recipe/one-pan-creamy-italian-orzo-chicken/](http://eatitup.tv/recipe/one-pan-creamy-italian-orzo-chicken/)
INGREDIENTS
chicken thighs – 1 1/2 lbs. (bone-in, skin-on)
salt – 1 1/2 tsp.
pepper – 1/2 tsp.
Italian herb seasoning – 1/2 tsp.
olive oil – 1/2 Tbsp.
butter – 1/2 Tbsp.
scallions – 3-white parts only-sliced
garlic – 2 cloves-sliced
orzo – 1 cup
sun-dried tomatoes – 2 Tbsp.-chopped
chicken broth – 2 cups
heavy cream – 1/2 cup
broccolini – 1/2 pound-trimmed and cut
basil – 1 Tbsp.-chiffonade
parmesan – 2 Tbsp.-grated
INSTRUCTIONS
1. Trim excess fat from chicken thighs and pat dry. Season with salt, pepper, and Italian herbs. Heat butter and olive oil in a large skillet to medium-high. Sear chicken for 3-4 minutes per side (until browned). Remove from skillet and set aside.
2. Lower heat to medium-low, and sautee green onions for 2 minutes. Add garlic and sautee for another 2 minutes, or until soft. Turn heat down as needed to not brown or burn the onions and garlic. Add dry orzo and sun-dried tomatoes, and cook for 2-3 minutes. Stir in chicken broth and cream. Arrange broccolini and chicken thighs in pan. Cover and simmer on low for 20 minutes, occasionally stirring orzo so it doesn’t stick to bottom of pan. Pasta should be tender and chicken should be cooked through. Sprinkle basil and parmesan over the top and serve.
1leggeddog: had to look up what Orzo was.
Now i need some.
But i wonder if i could us wild rice instead
Necromaze: Probably wouldnt cook the brocoolini for 20mins. You’re likely to over cook it and turn it yellow. Usually can throw anything like that in at the last 5mins.
hibarihime: The is one of the few one pot/pan recipes I can really get behind!
Poo_society: Small rice shaped pasta is my favourite. Orzo you thought…
ianrobbie: Can I ask – why butter *and* olive oil?
_i_am_a_banana: Looks delish! Can’t wait to try this one
Bekabam: Looks great, I’ll be trying this!
JimSteak: Heh that’s funny, it’s roughly what I cooked for lunch today! Only I used mushrooms instead of broccoli.
-ordinary: Why on earth would you put the broccolini in at the beginning??
I’d put it in maybe for the last two minutes or so
tonyinthecountry: We don’t have”broccolini” in Italy. Never heard of this dish.
FractalDreams: She kinda ruined it at the end by covering the pan. Defeats the whole purpose of crisping the skin. Better to throw it in the oven at around 350 with the lid off for 30-40 minutes. Maintains the crispy skin. Referencing this technique https://www.seriouseats.com/recipes/2016/01/braised-chicken-thighs-cabbage-bacon-recipe.html
mightytwin21: That broccoli don’t look right.
orangeaquifer: Hate to be the bearer of bad news, but I saw a plate in there!
Kos015: I’m Italian and i’ve never even heard about 90% of the recipes labeled as Italian on this sub. Something’s not quite right.
AsumaBob: Looks nice. Why “Italian” though?
magnolias_n_peonies: Ooh, this looks like a great weeknight dinner. Thanks for the idea.
HermanManly: Oh is this that one anime where that bald dude kills everything in one hit?
Dleach02: Don’t like the broccolini… what would be a different substitute?
itsalwaysYOUpeople: deglaze that pan with something alcoholic before you throw all the stock and rice in !!!
munaught1: Can we please stop with adding heavy cream to everything for no reason? If you want it to be creamier, add more cheese, that is enough. Adding heavy cream is such a bastardisation of an otherwise healthy meal.
trangled: Looks like shit itawians siuck my cock Curry is better