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chicken thigh and orzo skillet

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Chicken Thigh and Orzo Skillet

This chicken thigh and orzo skillet is a vibrant, one-pan lemon garlic dish that combines tender marinated chicken and orzo pasta in a light, flavorful sauce.

Ingredients:

  • 1/2 cup plain greek yogurt
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon honey
  • 1 tablespoon paprika
  • 1 teaspoon pizza seasoning, such as savory spice® pizza & pasta sprinkle
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 pound chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons minced parsley
  • 1 cup orzo
  • 1 3/4 cups chicken bone broth
  • 1/2 teaspoon lemon zest
  • lemon wedge (optional)

Direction

  1. Stir Greek yogurt, olive oil, lemon juice, garlic, honey, paprika, herb seasoning, cumin, coriander, black pepper, and salt together in a bowl, add chicken thighs, and marinate in the refrigerator for at least 1 hour.
  2. Preheat the oven to 400 degrees F (200 degrees C). Place cast iron skillet over medium-high heat. Heat olive oil and butter together until butter is melted.
  3. Remove chicken from marinade, let excess drip off, and place chicken skin side down in skillet; discard marinade. Cook until skin is golden, about 8 minutes. Remove chicken to a plate and keep warm.
  4. Add onion to the skillet, sauté until translucent and softened, about 5 minutes. Add garlic, cook and stir until fragrant, about 30 seconds. Stir in parsley, orzo, chicken broth, and lemon zest.
  5. Nestle chicken, skin side up, on top of orzo. Cover skillet with a lid.
  6. Bake in the preheated oven until orzo is tender, about 30 minutes. Squeeze a little lemon juice over the top and serve immediately.

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