Ingredients
Scale
- 4 pieces chicken thighs, bone-in and skin-on
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Juice and zest of 1 medium lemon
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Season the chicken thighs generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear chicken thighs skin-side down for about 6-7 minutes until golden brown; flip and cook an additional 5 minutes.
- Remove chicken and sauté minced garlic in the same pan for about 1 minute until fragrant.
- Add orzo and chicken broth to the skillet; stir well and bring to a simmer.
- Return chicken to the skillet, squeeze lemon juice over everything, sprinkle lemon zest on top, cover, and let cook for about 20 minutes until the chicken reaches an internal temperature of 165°F and orzo is tender.
- Garnish with fresh parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 1g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 150mg