Mary's "Garlicky Breadcrumb Chicken Thighs"

​     This recipe is swoon worthy and sure to impress guests!  This is my take on Mary Berg's recipe.  I made some alterations to suit my family's tastes.  I love watching Mary on Food Network "Mary Makes it Easy" - she's got some rockin' recipes!!!!!! This dish is a true winner. Enjoy! Diane 

One Pan Garlicky Breadcrumb Chicken Thighs with Orzo and Greens

Ingredients:
1/4 cup butter, at room temperature
2 tablespoons Parmesan, ground not freshly grated 
1 tablespoon panko breadcrumbs
1 teaspoon dried parsley
3 garlic cloves minced, divided
salt and pepper
6-8 chicken thighs, skin-on bone-in
2 teaspoons olive oil, divided
1 small onion, finely diced
1 cup orzo
1/4 cup sliced sundried tomatoes
2-3 large handfuls fresh spinach
3 1/4 cups chicken broth, divided  


Directions
Heat your oven to 375 degrees F.

• In a small bowl, stir together the butter, Parmesan, panko, parsley and 2 of the minced garlic cloves.  Season butter mixture with salt and pepper.
• Using a small spoon *or your hands, smear about half a tablespoon of the seasoned butter under the skin of each thigh spreading into a thin layer.  Any remaining butter mixture, smear over the top of the chicken skin, season the chicken with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon of the olive oil. Add the seasoned chicken thighs skin-side down, and sear until golden brown, about 3 minutes. Set aside.
• Turn the heat down to medium, add the remaining olive oil and onion seasoning with salt and pepper.
• Cook onion until softened and lightly golden brown, 2 to 3 minutes. Place the orzo, sundried tomatoes, remaining garlic and spinach into pan. Cook for about 1 minute to toast the orzo and wilt the greens. Add 1/4 Cup of chicken broth to deglaze the pan. Turn off the heat and stir in the remaining chicken broth. 
• Place each of the chicken thighs skin-side up into the pan on top of the orzo and carefully move pan to the oven to bake until the chicken thighs are cooked through, 30 to 35 minutes.