Skillet Blackened Chicken Thighs and Orzo
Made entirely in one skillet and packed with bold, spicy flavors, these blackened chicken thighs and orzo are quick to whip up and the perfect weeknight dinner!
Servings 4 servings
Calories 487kcal
Ingredients
Blackened Seasoning Mix
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Chicken Thighs and Orzo
- 1-1/2 lbs boneless skinless chicken thighs (3-4 thighs)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely diced
- 1 small jalapeno, minced
- 2 medium cloves garlic, minced
- 1 cup dry orzo pasta
- 1 cup canned petite-diced tomatoes, undrained
- 2-1/2 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
Instructions
Blackened Seasoning Mix
- In a small bowl, combine all spices. Set aside.
Chicken Thighs and Orzo
- Place chicken thighs on a plate and rub 1 tablespoon blackened spice mixture evenly all over thighs. Set aside remaining seasoning mix for later.
- Heat 1 tablespoon butter and vegetable oil in a 9-in cast iron skillet (or a high-walled stainless steel skillet) over medium-high heat until pan is hot. Add chicken and sear 3-4 minutes on first side, then flip to opposite side and add remaining 1 tablespoon butter. Cook an additional 3-4 minutes on opposite side until chicken is golden brown and registers 165F. Transfer chicken to a plate and set aside.
- In same pan over medium heat, sauté yellow onion and jalapeno in pan drippings until tender. Add remaining blackened seasoning mix, garlic, and orzo and cook an additional 1-2 minutes until orzo is slightly toasted.
- Pour diced tomatoes and chicken broth into skillet and bring to a simmer over medium-high heat. Reduce heat to medium and simmer orzo 10-12 minutes, stirring occasionally until orzo is almost tender and most of liquid is evaporated.
- Reduce heat to low and season orzo with salt and pepper to taste. Arrange chicken on top and simmer an additional 3-5 minutes on low until chicken is heated through. Top skillet with parsley and serve immediately while warm. Enjoy!
Video
Notes
Storing Instructions
Store chicken and orzo in refrigerator up to 6 days.
Nutrition
Serving: 1 chicken thigh (8 oz orzo) | Calories: 487kcal | Carbohydrates: 38.1g | Protein: 42.6g | Fat: 18g | Saturated Fat: 6.1g | Cholesterol: 158mg | Sodium: 971mg | Potassium: 330mg | Fiber: 3.2g | Sugar: 5.1g | Calcium: 62mg | Iron: 4mg