Chicken Thighs with Roasted Tomatoes, Orzo & Ricotta

A skillet dish featuring browned chicken thighs on a bed of orzo pasta, with roasted cherry tomatoes, dollops of ricotta cheese, and fresh basil leaves. Sprigs of thyme are placed on top, and a cloth napkin lies nearby.

4.86 from 7 votes

Chicken Thighs with Roasted Tomatoes, Orzo & Ricotta

This is my one-pan Chicken Thighs with Roasted Tomatoes, Orzo & Ricotta. YES, one-pan! It's the perfect recipe to transition from summer to fall and it's ready in under an hour; don't worry the majority of this time it's cooking in the oven. This one has it all and I hope you love it!

Prep Time15

Cook Time45

Course: Main Course

Cuisine: American

Keyword: buffalo chicken, chicken dinner ideas, chicken recipes, chicken thighs, one pan dinners, one pot dinners, orzo, ricotta, roasted tomatoes

Servings:

Ingredients

Chicken:

6 bone in, skin on chicken thighs
olive oil lightly rubbed all over the chicken
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp smoked paprika

Other Ingredients:

1 tbsp olive oil for frying the tomatoes
pinch of salt for the tomatoes
3 cups cherry tomatoes
1 shallot chopped fine
3 garlic cloves chopped fine
1¾ cup orzo
3 cups chicken stock
3/4 cup ricotta
fresh basil optional
fresh thyme optional

Instructions

Begin by turning your oven on to 400 °F
To a small bowl add all of your chicken spices.
Add a splash of olive oil to your chicken thighs along with the spices and mix well, ensuring all sides of the chicken are covered.
Bring a large oven safe pan to medium/high heat. Add a splash of olive oil, and once hot, add your chicken thighs. Fry on each side for 1-2 minutes, just until the chicken turns a nice gold color.
*The chicken doesn't need to be cooked here it will finish in the oven.
Remove the chicken from the pan and set aside for a few minutes.
To the same pan, add your tomatoes and fry on medium/high heat for 7-10 minutes, stirring often. As they begin to blister, using a wooden spoon press down to release some of the juice. Add your shallot and garlic, and saute for another 2-3 minutes.
Season the tomatoes with a pinch of salt.
Add your orzo and gently toast for 1-2 minutes.
Add you chicken stock.
Nestle in your chicken thighs.
Top with fresh ricotta.
Cover and bake for 40-55 minutes. During the last 10 minutes of cooking, remove the lid.
Once the stock has been absorbed and the chicken is fully cooked remove from the oven and let rest uncovered for 10-15 minutes.
Top with fresh basil and thyme and enjoy right away!

Nutrition