Lemony One Pan Chicken & Orzo
Serves 1
Directions
- 1Season chicken thighs with salt, pepper, and garlic powder.
- 2Place the chicken into a cool large cast iron or stainless steel skillet skin side down. Turn the heat to medium-low and let the chicken cook undisturbed for 15 to 18 minutes or until the skin is crispy and golden brown.
- 3Flip the chicken and add the butter to the pan. Cook undisturbed for another 8 to 10 minutes or until the internal temperature reads 165 degrees fahrenheit.
- 4Once done, use tongs to set aside on a plate.
- 5In the same skillet, increase the heat to medium and add the onions. Cook, stirring occasionally, for 3 to 5 minutes or until translucent.
- 6Add the splash of white wine to deglaze the pan, scraping up all the browned bits on the bottom.
- 7Add orzo and chicken stock to the pan. And bring to boil, cook for 6-8 minutes.
- 8Add boursain, spinach, lemon zest and lemon juice to the pan.
- 9Stir the mixture in the pan.
- 10Return chicken to the pan and cook until internal temperature reads 165 degrees fahrenheit.
- 11Garnish with feta cheese, fresh parsley and lemon wedges.
Ingredients
- 2 tablespoons of lemon juice
- 2 teaspoons of lemon zest
- 2 lemons from lemon wedges
- 1.5 pounds bone-in skin-on chicken thighs
- 1.5 teaspoons salt
- 0.5 teaspoon pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 0.5 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 0.25 cup dry white wine
- 1 cup orzo
- 2.25 cups chicken stock
- 2 cups roughly chopped and packed spinach
- 0.25 cup heavy cream
- Cumbled feta cheese
- chopped fresh parsley
- Boursain
Equipment
knifecutting boardpantongswooden spoonoven mitts
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