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One Pot Chicken Thighs and Orzo

HG Cooks

One Pot Chicken Thighs and Orzo

Recipe by Emma Moore of Emma's Eatery Catering

If you have the space, time or interest in making the meal, we have the perfect fall menu, courtesy of Emma's Eatery Catering. If not, there's no shame in ordering part or all of your dinner, such as Emma's drop off platters. Meal prep is the most time-intensive part of having people over, so we hereby give you permission to order any or all of the meal. You don't have to actually cook anything for it to be a party. It's about the company and, of course, a beautifully set table.

Serves 4-6


  • Kosher salt and ground black pepper

  • 6 skin on, bone in, chicken thighs, patted dry

  • 3 tbsp unsalted butter

  • 1 leek, chopped

  • 1 bunch of swiss chard

  • 8 oz orzo

  • ⅓ cup dry white wine

  • 2 ½ cup low sodium chicken stock


  • Preheat oven to 400°. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer. Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.

  • Set same skillet over medium; combine chard and leek in skillet and sprinkle in some salt and pepper. Cook until softened and golden brown. Add orzo and cook until pasta is darkened to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.

  • Remove skillet from heat, taste and add more salt and pepper to your liking. Add in the chicken and serve.

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