Greek Baked Orzo with Chicken (Giouvetsi)

Step 1

Preheat the oven to 375°F. Season the chicken thighs with salt and pepper.

Step 2

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat and brown the chicken thighs, about 4 minutes per side, until golden. Remove and set aside.

Step 3

Add the onion to the skillet and cook for 5 minutes, until softened, then stir in the garlic and cook for 30 seconds, until fragrant.

Step 4

Add the diced tomatoes and chicken broth, and bring to a simmer.

Step 5

Stir in the orzo pasta, then nestle the chicken thighs back into the skillet on top of the orzo.

Step 6

Cover and bake for 30 minutes, then uncover and bake for 10 minutes more, until the orzo is tender, most of the liquid is absorbed, and the chicken reaches 165°F.

Step 7

Sprinkle with parmesan cheese and let rest for 5 minutes before serving.