Close-up of Orzo Chicken, as seen on Mary Makes It Easy, Season 2.
Recipe courtesy of Mary Berg

Garlicky Breadcrumb Chicken Thighs with Orzo and Greens

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  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 25 min
  • Yield: 4 servings
Chicken doesn't have to be boring thanks to this flavorful recipe.



  1. Heat your oven to 375 degrees F.
  2. In a small bowl, mash together the butter, Parmesan, breadcrumbs and parsley. Mince 2 of the garlic cloves and add to the butter mixture and season with salt and pepper. Using a small spoon, tuck about half a tablespoon of the butter under the skin of each thigh and press or spread into an even layer. Spread the remaining butter mixture over the chicken skin, season the chicken with salt and pepper and set aside.
  3. Heat a cast-iron skillet over medium-high heat. Add the chicken thighs in batches, skin-side down, and sear until golden brown, about 2 minutes. Set aside.
  4. Turn the heat down to medium, add the olive oil and shallot and season with salt and pepper. Cook until softened and lightly golden brown, 2 to 3 minutes. Thinly slice the remaining garlic clove and add to the pan along with the orzo, sundried tomatoes and greens. Cook for about 1 minute to soften the garlic, toast the orzo and wilt the greens. Deglaze with the wine if using and allow it to evaporate. Turn off the heat and stir in the chicken broth.
  5. Nestle the chicken thighs skin-side up into the pan on top of the orzo and carefully transfer to the oven to bake until the orzo is tender and the chicken thighs are cooked through, 30 to 35 minutes.
  6. Set aside to rest for 5 minutes before zesting and juicing the lemon overtop and scattering with parsley.