Creamy Chicken Orzo with Boursin

★★★☆☆

Prep: 30 mins Cook: 15 mins Serves: 4

Ingredients

4 (8-ounce) bone-in, skin-on chicken thighs, patted dry
¾ teaspoon black pepper
1½ teaspoons kosher salt, divided
1 (10-ounce) bunch fresh broccolini, trimmed
1 tablespoon olive oil
2 shallots, finely chopped (about ½ cup)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 cup uncooked orzo
2 cups chicken broth
1 (5.3-ounce) package garlic-and-herb spreadable cheese (such as Boursin)
2 tablespoons chopped fresh thyme leaves, plus more for garnish
½ teaspoon grated lemon zest

Instructions

1. Preheat oven to 425°F. Sprinkle chicken thighs evenly with pepper and 1 teaspoon salt. Place chicken, skin sides down, in a large cast-iron skillet. Cook over medium until fat is rendered and skin is crispy, 10 to 15 minutes. Flip chicken, and cook until browned but not cooked through, about 2 minutes. Transfer chicken to a large plate, reserving drippings in skillet.
2. While chicken browns, toss broccolini with oil and ¼ teaspoon salt; arrange in an even layer on a large rimmed baking sheet. Bake until broccolini is tender and charred in spots, about 12 minutes. Reduce oven temperature to 350°F. Cut broccolini into ¾-inch pieces; set aside.
3. Add shallots and garlic to drippings in skillet; cook over medium, stirring constantly, until fragrant, about 1 minute. Add orzo; cook, stirring constantly, until starting to brown, about 1 minute. Add chicken broth and remaining ¼ teaspoon salt; bring to a simmer over medium. Remove from heat, and nestle reserved chicken and any accumulated juices in skillet.
4. Bake at 350°F, uncovered, until orzo is al dente and a thermometer inserted into thickest portion of the chicken registers 170°F, 12 to 15 minutes.
5. Remove skillet from oven; transfer chicken to a plate, and let rest. Stir cheese, thyme, lemon zest, and reserved broccolini mixture into orzo until creamy and smooth.
6. Garnish with additional thyme leaves, and serve with chicken.

Make ahead: Cool completely, then transfer chicken and orzo to an airtight container. Refrigerate for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen the orzo. Key technique: Rendering the chicken skin properly creates flavorful drippings that become the base for the orzo. The two-temperature baking method ensures both crispy skin and perfectly cooked orzo.

Wine Pairing: Medium White