Mom'S Chicken Orzo Redux Recipe

Name: Mom'S Chicken Orzo Redux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Orzo; 1/2 pint Grape or Cherry Tomatoes, halved lengthwise; 2 tablespoons Vegetable Oil, divided; 3.5 pounds Bone-in, Skin-on Chicken Thighs; 2 Shallots, finely chopped; 2 tablespoons Dry White Wine; 2 ounces Dijon Mustard; 1.5 ounces Whole Grain Mustard; 1.5 cups Low Sodium Chicken Stock; 4 tablespoons Sour Cream; Salt and Pepper to taste; Parsley, chopped for garnish

Servings: persons

1 cup Orzo
1/2 pint Grape or Cherry Tomatoes, halved lengthwise
2 tablespoons Vegetable Oil, divided
3.5 pounds Bone-in, Skin-on Chicken Thighs
2 Shallots, finely chopped
2 tablespoons Dry White Wine
2 ounces Dijon Mustard
1.5 ounces Whole Grain Mustard
1.5 cups Low Sodium Chicken Stock
4 tablespoons Sour Cream
Salt and Pepper to taste
Parsley, chopped for garnish

1
Preheat oven to 400 degrees.
2
Bring a large pot of salted water to a boil and cook orzo according to package instructions.
3
Heat an ovenproof skillet over medium heat. Season the tomatoes with a pinch of salt and add to the skillet until just starting to blister, approximately 1 minute. Remove to a plate.
4
Season the thighs with salt and pepper.
5
Heat 1T oil in the same skillet until shimmering and add chicken thighs, skin side down, until crispy and golden brown, approximately 6 minutes, then remove to a platter.
6
If skillet is dry, add the rest of the oil and heat until shimmering. Then add the shallots and saute until softened and but not yet browning.
7
Add wine to the skillet and scrape up any brown bits that have stuck to the bottom of the pan. Cook until most of the wine has cooked off. Stand back, the wine will splatter and steam.
8
Add stock and whole grain mustard to the skillet and whisk together, then bring to a simmer.
9
Return chicken thighs to the pan, skin side up, then place the pan in the oven for 15 minutes or until the chicken has reached 165 degrees.
10
Remove the chicken from the pan (last time, I promise) and place the pan over medium heat. Whisk in dijon mustard and reduce. Whisk in sour cream. Season the sauce to taste with salt and pepper.
11
To serve: Stir together the tomatoes and orzo. Put a healthy serving on each plate and add a little sauce, then top with a chicken thigh (if you pour the sauce over the thigh, you will lose the crispy skin you created). Garnish with parsley and enjoy!

965

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Orzo, 1/2 pint Grape or Cherry Tomatoes, halved lengthwise, 2 tablespoons Vegetable Oil, divided, 3.5 pounds Bone-in, Skin-on Chicken Thighs, and more.

Yes, Mom'S Chicken Orzo Redux falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mom'S Chicken Orzo Redux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions