Orzo Risotto with Chicken Thighs
- Total Time
Replace traditional arborio rice with orzo and you can make a fabulous skillet pasta meal in half the time it takes to make risotto.
uncooked boneless skinless chicken thigh(s)1 pound(s)
all-purpose flour2 Tbsp
table salt¼ tsp, divided
black pepper¼ tsp, divided
cooking spray2 spray(s)
uncooked red onion(s)1 small, thinly sliced, or more to taste
garlic clove(s)1 medium clove(s), minced, or more to taste
uncooked orzo1 cup(s)
canned chicken broth2 cup(s), divided
dried thyme¼ tsp, or more to taste
frozen mixed vegetables2 cup(s), such as peppers and onions, not thawed (about 10 oz)
- Cut chicken thighs into bite-size pieces and place in a plastic bag with flour, 1/8 teaspoon salt and 1/8 teaspoon pepper; seal bag and shake to coat chicken.
- Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and brown, about 2 minutes per side; remove chicken from pan.
- Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 2 minutes. Add orzo; toast in skillet, stirring constantly, about 1 minute.
- Add 1 cup broth to skillet and reduce heat to medium heat; stir and scrape up any browned bits in bottom of skillet with a wooden spoon. Add chicken back to pan with thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper and frozen vegetables; stir well. Add remaining cup of broth and reduce heat to low; cover skillet and simmer until orzo is tender, chicken is completely cooked and vegetables are hot, about 10 minutes more. Yields about 1 1/3 cups per serving.