One-Pan Greek Lemon Chicken Orzo Skillet

Serves 4 · 12 min prep · 28 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 4 garlic cloves
• 1 medium yellow onion
• 1 1/2 cups orzo pasta
• 3 cups chicken broth
• 1 large lemon
• 4 cups baby spinach
• 3/4 cup crumbled feta cheese
• 2 tbsp fresh dill
• 1 cup cherry tomatoes

Instructions

1. 1Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and dried oregano.
2. 2Heat olive oil in a large deep skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear without moving until deeply golden on the first side, about 4 to 5 minutes.
3. 3Flip the chicken and cook until the second side is browned and the internal temperature reaches 165°F, another 4 to 5 minutes. Transfer the chicken to a plate and tent loosely with foil.
4. 4Reduce heat to medium. Add the diced onion to the same skillet and cook, stirring often, until softened and lightly golden, about 3 minutes.
5. 5Stir in the minced garlic and cook just until fragrant, about 30 seconds, scraping up any browned bits from the bottom of the pan.
6. 6Add the dry orzo and toast it in the pan for 1 minute, stirring constantly so it picks up the flavorful fond.
7. 7Pour in the chicken broth and the juice of the lemon, then bring the mixture to a lively simmer. Nestle the seared chicken back into the skillet along with any accumulated juices.
8. 8Cover and cook over medium-low heat, stirring once halfway through, until the orzo is tender and most of the liquid is absorbed, 10 to 12 minutes.
9. 9Uncover, scatter the halved cherry tomatoes and baby spinach over the top, and stir gently until the spinach wilts, about 1 to 2 minutes.
10. 10Remove from heat. Taste and adjust seasoning with a pinch more salt or a squeeze of remaining lemon if needed.
11. 11Sprinkle the crumbled feta and chopped fresh dill evenly over the skillet. Let rest 2 minutes so the feta softens slightly from the residual heat.
12. 12Serve straight from the pan, spooning chicken, orzo, and vegetables into bowls while everything is still steamy and creamy.