I love a one pan recipe and this One Pan Citrus Fennel Chicken Thighs and Orzo is no exception! This dish features seared then roasted chicken thighs seasoned with smoky paprika, paired with thinly sliced fennel and onion, zesty citrus slices, and tender orzo pasta. This blend of ingredients screams spring/summer and creates a wholesome meal that is both satisfying and easy to prepare.
Citrus Fennel Chicken Thighs and Orzo Ingredients
Chicken Thighs
- 1.5 lbs Boneless Skinless Chicken Thighs – use chicken breasts if you prefer, but I tend to use chicken thighs for recipes like this because they are nearly impossible to overcook.
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Smoked Paprika – I think smoked paprika rather than regular paprika is key because the smokiness offsets the sweetness of the onion and citrus.
- 1 tbsp Extra Virgin Olive Oil
Orzo
- 1 tsp Extra Virgin Olive Oil
- 1 Fennel – thinly slice the bulb to cook and set aside the fronds to serve!
- 1 Sweet Onion
- Salt & Pepper to taste
- 3 cloves Garlic minced
- 1 cup Orzo – pour in the orzo uncooked. It will cook in the chicken broth!
- 1/4 cup Dry White Wine – I like to use a dry white wine such as Sauvignon Blanc or Pinot Grigio. You don’t need anything too fancy, but I prefer to use something I would enjoy drinking as well.
- 1.5 cups Chicken Broth – I often use water and some Low-Sodium Better Than Bouillon Roasted Chicken Base. I use chicken broth in many of my recipes and a jar still lasts for months. I have found it’s much more convenient to keep a jar of it on hand rather than buying cans or cartons of chicken broth all of the time.
- 1 Orange thinly sliced; reserve zest to serve
- 1 Lemon thinly sliced; reserve zest to serve
- 1/4 cup Mint
- Flaky Salt, drizzle of olive oil – I served with these ingredients as well as the citrus zest, but use what you like!
Citrus Fennel Chicken Thighs and Orzo Instructions
Preparing the Chicken Thighs:
To begin, preheat your oven to 400 degrees. Take 1.5 pounds of boneless, skinless chicken thighs and generously season both sides with salt, black pepper, and smoked paprika. These spices add a wonderful depth of flavor and a hint of smokiness to the dish.
Next, heat a large, oven-safe, high-rimmed sauté pan over medium-high heat and add a tablespoon of extra virgin olive oil. Once the oil is heated, carefully place the seasoned chicken thighs in the pan and sear them for about 4 minutes on each side. The chicken won’t be fully cooked at this point, but we’ll finish it off in the oven later. Once seared, transfer the chicken to a plate and set it aside.
Creating the Orzo Base:
Using the same pan, add another drizzle of olive oil if needed, and then add thinly sliced fennel bulb and sweet onion. Stir them around in the oil, ensuring they are evenly coated. Season with salt and pepper to taste and cook for approximately 7 minutes, stirring occasionally, until the fennel and onion have softened and developed a beautiful caramelized color.
Now, it’s time to add the minced garlic and uncooked orzo pasta to the pan. Stir well to combine the ingredients and let the orzo toast for 1-2 minutes, allowing it to absorb the flavors from the pan. Pour in 1/4 cup of dry white wine to deglaze the pan, using a wooden spoon to scrape up any delicious browned bits from the bottom. Let the liquid cook off for another minute or two.
Finishing Touches and Baking:
Pour in 1.5 cups of chicken broth and give everything a good stir to ensure the orzo is fully submerged. Bring the mixture to a boil and then carefully add the seared chicken thighs and any juices left on the plate back into the pan. This will infuse the orzo with the chicken’s savory goodness.
For a burst of citrusy freshness, arrange thin slices of orange and lemon on top of the chicken. These slices will release their vibrant flavors into the dish as it bakes. Place the pan in the preheated oven and let it cook for approximately 15 minutes until the chicken is fully cooked and the orzo is tender. By the end of the baking time, most of the liquid should be absorbed.
Presentation and Serving:
Once done, remove the pan from the oven. Sprinkle with the fennel fronds and mint. Divide the chicken and orzo among plates, and if desired, serve with the slices of citrus or remove them from the dish. To add an extra burst of flavor, sprinkle lemon zest, orange zest, flaky salt, and a drizzle of olive oil over each plate.
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This dish is not only beautiful, but fresh, healthy, and a complete meal in one pan!
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One Pan Citrus Fennel Chicken Thighs and Orzo
Ingredients
Chicken Thighs
- 1.5 lbs Boneless Skinless Chicken Thighs can use breasts, but thighs stay moister in the oven
- 1 tsp Salt or as needed to generously season both sides of the chicken
- 1 tsp Black Pepper or as needed to generously season both sides of the chicken
- 1 tsp Smoked Paprika or as needed to generously season both sides of the chicken
- 1 tbsp Extra Virgin Olive Oil
Orzo
- 1 tsp Extra Virgin Olive Oil
- 1 Fennel bulb thinly sliced; reserve fronds
- 1 Sweet Onion thinly sliced
- Salt & Pepper to taste
- 3 cloves Garlic minced
- 1 cup Orzo uncooked
- 1/4 cup Dry White Wine or use chicken broth
- 1.5 cups Chicken Broth
- 1 Orange thinly sliced; reserve zest to serve
- 1 Lemon thinly sliced; reserve zest to serve
- 1/4 cup Mint
- Flaky Salt, Drizzle of Olive Oil optional to serve
Instructions
- Preheat oven to 400 degrees. Generously season both sides of the chicken thighs with salt, black pepper, and smoked paprika.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Video
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♬ original sound – Carolyn | Easy Recipes
