Description
Sour Cream and Onion Chicken Thighs with Orzo Delight brings creamy comfort to weeknight dinners. Herbed chicken nestled in tender orzo creates a simple yet elegant meal that satisfies from first bite to last.
Ingredients
Scale
Proteins:
- 4 Chicken thighs (skin-on, bone-in)
Pasta and Broth:
- 1 cup Orzo pasta
- 2 cups Chicken broth
Dairy and Fats:
- ½ cup Sour cream
- 1 tablespoon (15 milliliters) Butter
- 2 tablespoons (30 milliliters) Olive oil
Herbs and Seasonings:
- 1 large Green onion (sliced thinly, separate white parts from dark green parts)
Spice Blend:
- ½ tablespoon (7.5 milliliters) Onion powder
- ½ teaspoon (2.5 milliliters) Ranch powder
- ¼ teaspoon (1.25 milliliters) Garlic powder
- ¼ teaspoon (1.25 milliliters) Kosher salt (plus more for other steps)
Instructions
- Remove chicken thighs from refrigerator 1-2 hours before cooking, allowing them to drain and air-dry completely. Generously sprinkle kosher salt across all surfaces, enabling the meat to reach room temperature for optimal skin crispiness.
- Create a zesty seasoning mixture by combining onion powder, ranch powder, garlic powder, and kosher salt in a shallow dish. Set the aromatic blend aside for later application.
- Thoroughly pat chicken thighs with paper towels to ensure maximum dryness. Delicately season each side with a light dusting of salt and freshly ground black pepper.
- Liberally coat the chicken skin with the prepared spice mixture, reserving approximately for the orzo preparation.
- Heat olive oil in a large pot over medium-high heat. Carefully place chicken thighs skin-side down, searing until the skin turns golden and crisp, approximately 5 minutes.
- In the same pot, melt butter and gently sauté the white portions of chopped green onions until they become translucent and tender.
- Add orzo to the pot, lightly toasting the pasta until it develops a subtle golden hue. Pour in chicken broth, bringing the mixture to a rolling boil before reducing to a gentle simmer.
- Once orzo reaches desired tenderness, incorporate the remaining spice blend and sour cream. Adjust seasoning to taste, creating a creamy and flavorful base.
- Carefully return the seared chicken thighs to the pot, positioning them skin-side up. Continue cooking until the chicken’s internal temperature reaches 160-165°F (71-74°C) and the orzo has completely absorbed the broth.
- Finish the dish by garnishing with finely chopped green onions or chives, adding a fresh, vibrant touch to the creamy chicken and orzo ensemble.
Notes
- Bring chicken to room temperature before cooking to achieve perfectly crispy skin and even seasoning.
- Create a versatile spice blend combining onion, ranch, and garlic powders for a tangy flavor profile that elevates the dish.
- Sear chicken skin-side down to develop a golden, crisp exterior that seals in moisture and adds rich texture.
- Toast orzo briefly before adding broth to enhance its nutty flavor and prevent clumping during cooking.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 160-165°F without overcooking.
- Finish the dish with fresh green onions or chives to add brightness and a pop of color to the creamy orzo base.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 165 mg