Sour Cream and Onion Chicken Thighs with Orzo Delight This comforting dish combines tender chicken thighs with creamy orzo pasta, infused with a rich sour cream and onion flavor. Perfect for a cozy dinner! Ingredients 4 Chicken thighs Skin-on, Bone-in ½ cup Sour Cream 1 cup Orzo pasta or another small pasta shape 2 cups Chicken broth 1 large Green onion sliced thinly, separate white parts from dark green parts 2 tbsps Olive oil 1 tablespoon Butter Sour Cream & Onion Spice Blend ½ tablespoon Onion powder ½ teaspoon Ranch powder ¼ teaspoon Garlic powder ¼ teaspoon Kosher salt plus more for other steps Instructions 1. About 1-2 hours before cooking, take the chicken out of the fridge, drain any liquid, and pat it dry. Generously sprinkle kosher salt on all sides of the chicken thighs, including the back and sides, and let them sit at room temperature to help achieve a crispy skin. 2. In a shallow bowl, whisk together the spice blend ingredients until well combined. Set aside. 3. Pat the chicken dry with paper towels and season both sides with a pinch of kosher salt and black pepper. Apply pinches of the spice blend on the skin side, leaving about ½ teaspoon in the bowl. 4. In a large pot or deep skillet, heat the olive oil over medium-high heat. Place the seasoned chicken thighs skin-side down and sear for about 5 minutes until the skin is crispy. 5. While the chicken is cooking skin-side down, season the other side with salt and pepper. 6. After 5 minutes or when the skin is golden brown, flip the chicken and cook until its nearly done (about 90% cooked). Transfer the chicken to a paper towel-lined plate or tray, skin side up. 7. In the same pot, melt 1 tablespoon of butter. 8. Add the white parts of the green onion and sauté until softened. Stir in the orzo and lightly toast it until golden. Then, pour in the broth and bring to a boil. Simmer until the orzo is fully cooked. 9. Stir in the remaining spice blend (about ½ teaspoon) and add ¼ - ½ cup sour cream based on your preference. Taste and adjust seasoning if needed. 10. Return the chicken thighs to the pot on top of the orzo, skin side up. Continue to simmer until the broth is absorbed and the chicken reaches an internal temperature of about 160-165°F. 11. Serve in medium bowls, garnished with the remaining green onions and/or fresh chives.
