One Pan Citrus Fennel Chicken Thighs and Orzo

Updated at: Mon, 09 Dec 2024 07:07:17 GMT

Step 1

Preheat oven to 400 degrees. Generously season both sides of the chicken thighs with salt, black pepper, and smoked paprika.

Step 2

Heat olive oil in a large, oven-safe, high-rimmed sauté pan over medium high heat. Add the chicken and sear for about 4 minutes a side. Set aside on a plate. The chicken won't be cooked through yet, but will finish cooking in the oven.

Step 3

In the same pan over medium heat, add another drizzle of olive oil as needed. Add the thinly sliced fennel bulb and onion. Stir to combine with the oil. Season to taste with salt and pepper. Cook for about 7 minutes, stirring every couple of minutes until softened and developing some color.

Step 4

Add the garlic and orzo. Stir to combine. Toast for 1-2 minutes. Pour in the white wine and scrape any stuck bits on the bottom of the pan with a wooden spoon. Allow the liquid to cook off for another 1-2 minutes.

Step 5

Pour in the chicken broth, stir to combine, and bring to a boil. Add back the chicken thighs and any juices left on the plate.

Step 6

Evenly scatter the thinly sliced orange and lemon slices on top of the chicken. Place in the oven to cook for about 15 minutes until the chicken and orzo are both fully cooked. Most of the liquid should be absorbed. Optionally; broil for a couple minutes at the end of baking.

Step 7

Remove from the oven and top with mint and fennel fronds. Divide the chicken and orzo among plates. Serve with the slices of citrus as desired or discard. Sprinkle with lemon zest, orange zest, flaky salt, and a drizzle of olive oil as desired.

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