Looking for a one pan meal? Search no more. This Chicken with Orzo, Fennel & Leeks has your name all over it. Full of flavor and texture. Add a green salad and you have dinner in less than an hour.
For the best results, use your 10-inch cast-iron skillet on this one. If you don’t have one, use any similar-sized heavy-duty ovenproof pan or skillet. It’s all about using just one pan for it all.
What you’ll need…
- Bone-in, skin-on chicken thighs
- Kosher salt & freshly ground black pepper
- Fennel bulb
- Leek
- Orzo pasta
- Dry white wine
- Chicken broth or stock
- Lemon
While the oven is heating up to 400°F…
It’s time to get that beautiful crispy exterior on the chicken. You’ll achieve that easily by browning them on the stovetop in some melted butter.
- Sprinkle salt and then some pepper all over chicken.
- Melt butter in a medium cast-iron skillet over medium-high heat.
- Nestle chicken, skin side down, in skillet in a single layer with no gaps.
- If you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces.
Cook until meat is opaque around the edges…
- The skin should turn a deep golden brown in about 6 to 8 minutes.
- When it is crispy and browned, flip those guys over.
- The chicken should now be skin side up and ready to hang out in the oven.
- Transfer the skillet to the oven.
- Bake, uncovered, until the chicken is cooked through for 10 to 15 minutes.
In the meantime…
While the chicken is finishing up in the oven, let’s work on the rest of this amazing dinner. There really isn’t a whole lot of prepping to do. Just chop up the fennel and leeks.
While we’re on the subject of chopping …don’t discard those fennel fronds. They are added to the mix just before serving.
Your chicken thighs should be ready by now…
Once the skillet is removed from the oven, transfer the chicken to a plate to keep on stand by. You’ll find that there is quite a bit of juice left in the pan. That’s a good thing. It’s loaded with flavor.
- Set the same skillet (with juices) over medium heat.
- Combine the chopped fennel bulb and leek in the skillet and sprinkle in some salt and pepper.
- Cook, tossing occasionally for about 5 minutes, until the leek is golden around the edges.
- Add the orzo and cook until the pasta is darkened to a nice nutty brown in spots and toasty smelling, about 3 minutes.
Time to soak up that good stuff…
Allow the fennel and leeks to sauté over medium heat for about 5 minutes. You’ll note that the mixture is beginning to caramelize, with golden edges. When that happens, it’s time to add the orzo.
Give it a chance to brown…
After about three minutes with occasional stirring, the orzo will darken to a nutty brown. It will actually smell toasty.
That’s when you’ll add the wine. After about a minute, the wine will evaporate and you’ll begin to add the broth.
- Pour in the wine and cook, stirring, until liquid is evaporated, about one minute.
- Add the broth just one-half cup at a time.
- Stir constantly, allowing the broth to absorb before adding more.
- The broth should be mostly absorbed within 10 to 15 minutes.
- At this point, the orzo should be tender.
The final touches to your Chicken with Orzo, Fennel & Leeks…
- Remove the skillet from the heat.
- Taste and add more salt and pepper, if needed.
- Mix in the lemon juice and remaining butter.
- Then add the chopped fennel fronds reserving a few to use as a garnish.
- Pile the chicken on top and finish with the lemon zest and reserved fronds.
- Serve immediately.
The crowning glory…
Okay folks. This is the moment we’ve all been waiting for. Take a look at that pan of deliciousness.
With the garnish of freshly grated lemon zest and a few fennel fronds, it’s a beautiful thing.
Serve your Chicken with Orzo, Fennel & Leeks immediately.
Call the troops to the table while it’s still piping hot. Include a salad of fresh greens on the side and call it a meal.
chicken with orzo, fennel & leeks
Based on a recipe from Bon Appétit
A complete delicious meal in one skillet.
Ingredients
- 6 chicken thighs, bone-in, skin-on (about 2 pounds)
- kosher salt & freshly ground black pepper
- 3 tablespoons unsalted butter, divided
- 1 fennel bulb, cored & chopped (plus fronds, chopped & set aside)
- 1 leek, white & pale green parts only, chopped
- 8 ounces orzo
- 1/3 cup dry white wine
- 2 1/2 cups chicken broth or stock
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
Instructions
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Preheat oven to 400°F.
-
Sprinkle salt and then some pepper all over chicken. Heat 2 tablespoons of butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces).
-
Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate; cover loosely with foil to keep warm.
-
Set same skillet (with juices) over medium heat; combine chopped fennel bulb and leek in the skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes.
-
Pour in the wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.
-
Remove the skillet from the heat, Taste and add more salt and pepper to your liking; mix in lemon juice and the remaining 1 tablespoon of butter; then add the chopped fennel fronds reserving a few to use as a garnish. Pile chicken on top and finish with the lemon zest and reserved fronds. Serve immediately.
Recipe Notes
In place of a cast-iron skillet, any medium-sized heavy-duty ovenproof skillet can be used.
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A few more yummy chicken dishes…
You recipe looks so good. Now I cannot wait to try it. The colours and the simplicity wow ? just wow.
Great photos as always.
Thank you so much for your kind words, Renee! I hope you love it as much as we do!
One pot or skillet meals are the best. This looks delicious! I can’t wait to try it.
Thanks, Tracy. Totally agree!
We are ALWAYS looking for a one pan meal 🙂 And this looks delicious! We actually have chicken we don’t know what to do with right now, saw this recipe just in time.
So happy to be of assistance, Jolina!
That looks amazing! Can I substitute anything for the fennel? I’m not a big fennel fan but I’d love to try this dish. Thanks for sharing!
Maria, the fennel flavor does mellow quite a bit after it is cooked but you could always use diced celery in its place.
This looks so delicious! You have got great culinary skills
Thank you!
I love one pan meals and this looks soo delicious!!
Thanks, Natalie. This is definitely a good one!
This looks amazing!!! Thank you for another great recipe!
My pleasure, Jennifer. Wish I could offer a GF version of this one. I suppose it could be done with rice. I often wish I could find gluten free orzo!!
I’ve tried it with GF orzo and did not like the results. Orzo was mushy even though I cooked it al dente.
This is delicious! Creamy, tasty and a nice whole food recipe!
Thanks, Wendy! So glad you liked it!