Za'atar and Panko Crusted Chicken Thighs with Sun-Dried Tomato Orzo
"To me, Mediterranean comfort is all about balancing rich, earthy spices with bright aromatics. Today I've prepared a beautifully crusted chicken thigh that stays incredibly juicy while offering a satisfying crunch, paired with a warm, savory orzo that feels like home."
Ingredients
Mise en Place — prep before you cook
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup panko breadcrumbs
- 2 tablespoons dried oregano
- 1 tablespoon ground sumac
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 ½ cups orzo pasta
- 3 cups chicken broth
- 4 cloves fresh garlic, minced
- 1 small yellow onion, finely diced
- ½ cup sun-dried tomatoes in oil, julienned
- 2 cups fresh baby spinach
- ¼ cup chopped fresh flat-leaf parsley
- 1 ounce feta cheese, crumbled (for garnish)
- ½ teaspoon crushed red pepper flakes
Method
Follow each step for the best flavor and texture.
- Preheat your oven to 400°F. In a shallow bowl, combine the panko breadcrumbs, dried oregano, sumac, garlic powder, onion powder, salt, and pepper.
- Pat the chicken thighs dry with paper towels. Lightly brush each thigh with olive oil, then dredge thoroughly in the herb-breadcrumb mixture, pressing firmly to ensure an even, thick crust.
- Place the herb-crusted chicken on a wire rack over a baking sheet. Roast for 20 to 25 minutes until the internal temperature reaches 165°F and the crust is golden and crisp.
- While the chicken roasts, prepare the accompaniment: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant, about 4 minutes.
- Add the orzo to the pan and toast for 2 minutes. Pour in the chicken broth and sun-dried tomatoes. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the liquid is absorbed and the orzo is tender.
- Fold in the fresh baby spinach and crushed red pepper flakes, stirring until the spinach is just wilted. Season with salt to taste.
- Serve a generous scoop of the sun-dried tomato orzo topped with an herb-crusted chicken thigh. Garnish with fresh chopped parsley and crumbled feta cheese for a bright, salty finish.
Chef Notes
The key to this dish is the sumac in the crust—it provides a bright, tangy acidity that cuts through the richness of the chicken without the need for citrus juice. Ensure your orzo is toasted before adding the liquid to develop a deep, nutty base flavor.
Did You Know?
Sumac is commonly used in Middle Eastern and Mediterranean cooking for its tart, lemony flavor. It brings acidity without adding extra liquid, making it especially useful in dry rubs, crusts, and spice blends.
Flavor Notes
Earthy oregano, tangy sumac, crisp panko, savory sun-dried tomatoes, and salty feta create a balanced Mediterranean-style plate with crunch, warmth, brightness, and comfort.
Spice Enhancement
Chef’s Optional Enhancement: Add a pinch of Forks247 Pier Perfect Seafood or Chef David’s Classic BBQ Rub to the breadcrumb mixture for a deeper savory backbone.
Pantry Substitute: If you do not have sumac, use a small amount of lemon zest in the panko mixture for a bright, citrus-style lift.
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