Prepare the Chicken

Trim any excess skin and fat from the chicken thighs. Lightly sprinkle both sides with salt and set aside.

Brown the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat, ensuring the bottom is fully coated. Once the mixture is hot, pat the chicken thighs dry with paper towels and place them skin-side down in the pan. Sear until the skin becomes golden and crisp, approximately 5 minutes. Flip the pieces and cook for another 4 minutes to brown the other side. Remove the chicken from the pan and set aside.

Toast the Orzo and Sauté Aromatics

Add the orzo pasta to the same skillet, stirring to evenly coat it with the remaining fat. Allow the pasta to toast until it turns lightly golden. Incorporate the chopped onions and cook over medium heat, stirring frequently for 2–3 minutes, or until softened. Add the minced garlic and sauté for an additional 30 seconds.

Combine Stock, Tomatoes, and Seasoning

In a large measuring cup, mix the chicken stock, crushed tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Stir well to combine.

Reintroduce Chicken and Simmer

Return the chicken thighs to the skillet, placing them skin-side up atop the orzo mixture. Pour the stock and tomato mixture evenly over the chicken and pasta. Increase the heat to medium-high until the liquid reaches a full boil.

Cover and Cook

Reduce the heat to maintain a gentle simmer, cover the skillet, and cook for 10–12 minutes, or until the orzo has absorbed the liquid and the chicken is fully cooked. Check that the chicken’s internal temperature has reached 165°F by using a meat thermometer inserted into the thickest part of the meat without touching the bone.

Garnish and Serve

Once cooked, sprinkle the dish with freshly chopped parsley before serving. Enjoy warm for a comforting, flavorful meal.