EASY ONE PAN ITALIAN CHICKEN THIGHS WITH ZUCCHINI, ARTICHOKE HEARTS, AND ORZO

Ingredients

The Chicken:

4-6 bone-in, skin-on chicken thighs (about 2 ½ – 3 pounds)

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons Italian seasoning

4 tablespoons olive oil

The Orzo:

1 large onion, chopped

8 cloves garlic chopped

1 medium zucchini, cut into ½” thick rounds (about 2-1 ½ cups)

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Italian seasoning

1 ½ cups raw orzo

1, 14 ounce can quartered artichoke hearts, including the juices

3 cups chicken stock

1, 14.5 ounce can Don Pepino Pizza Sauce

½ cup heavy cream

¼ cup grated parmesan cheese

2 tablespoons fresh basil, chopped

Instructions

Preheat oven to 350 degrees.

Trim any excess fat or skin off the chicken thighs and then season them liberally on both sides with the salt, black pepper, and the Italian Seasoning.

Heat the oil in a large oven-proof skillet over medium high heat. Place the thighs, skin-side-down, in the hot oil. Cook for 4-5 minutes until the skin is golden brown and crispy. Flip and cook for 2 minutes more on the second side. Remove from the pan to a plate and set aside. The chicken will not be cooked through and will finish cooking in the oven.

Add the onions and garlic to the pan drippings and cook for 2 minutes, stirring occasionally until fragrant. Add the zucchini to the pan and continue to cook for 3 minutes more until the zucchini begins to soften and lightly brown. Season with the salt, black pepper, and Italian seasoning. Add the orzo to the pan and cook, stirring, for 2 minutes to let get coated and lightly toast.

Add the artichokes to the pan and use the juices to deglaze and scrape of any of the brown bits on the bottom of the pan.

Pour the chicken stock, Don Pepino Pizza Sauce, and cream into the pan and stir to combine. Bring to a low boil.

Arrange the chicken thighs, skin-side-up on the top of the sauce. Bake for 15 minutes and then remove from the oven and lightly toss the liquid, veggies, and orzo around the edges of the casserole and between the thighs. This is to ensure the orzo cooks evenly in the liquid and the orzo does not stick to the bottom of the pan.

Sprinkle the parmesan cheese all over the top and place the pan back in the oven for 15-20 minutes more until the orzo is cooked to al dente and the chicken thighs are cooked through (160-165 degrees internally with clear juices when pierced with a knife).

Tent with foil and let the casserole rest for 15-20 minutes so the casserole can set and juices are absorbed. Garnish with the basil and serve with more parmesan for sprinkling on the side. DEVOUR!

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