Rosemary Chicken Thighs with Tomato Orzo & Burrata



  • 6 bone-in, skin on chicken thighs
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • olive oil
  • 2 tbsp butter
  • 1 yellow onion, chopped
  • 5 garlic cloves, sliced
  • 8 oz grape tomatoes
  • 2 cups orzo pasta
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 1 cup freshly grated parmesan
  • 1 4oz burrata ball
  • fresh basil
  • balsamic glaze 


Preheat oven to 475 degrees. Mix garlic powder, rosemary, salt, pepper, & 1/4 cup olive oil in a large bowl. Toss chicken thighs in herb mixture until fully coated. 

Heat oven-safe pan to medium heat, then add the butter. Sear the chicken thighs skin side down until golden brown. Flip thighs over and cook for another 8-10 minutes. Set aside on a plate & pour out most of the grease from the chicken.

Add 1 tbsp olive oil and sauté onion for about 5 minutes, then add the tomatoes and cook until onion is translucent and tomatoes and cooked and blistered. Scrape the bottom of the pan to get all the bits off. Add sliced garlic and cook for another 2 minutes.

Add orzo and stir. Then, add the wine, stir, and reduce for 1 minute. Add chicken stock and stir. Put the chicken thighs and residual juice from the plate back into the pan. Simmer on medium heat until all the liquid is absorbed, about 12 minutes. Make sure to stir continuously so the orzo doesn't stick to the bottom of the pan. 

Once the liquid is absorbed and orzo is fully cooked, add the parmesan cheese and fresh basil and stir it in. Add burrata pieces to the top and place in the oven until the cheese is melted, about 2 minutes. 

Drizzle balsamic glaze over each serving and enjoy!