Lemony One Pan Chicken & Orzo

Serves 1
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Directions

  1. 1Season chicken thighs with salt, pepper, and garlic powder.
  2. 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.
  3. 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.
  4. 4Once done, use tongs to set aside on a plate.
  5. 5In the same skillet, increase the heat to medium and add the onions. Cook, stirring occasionally, for 3 to 5 minutes or until translucent.
  6. 6Add the splash of white wine to deglaze the pan, scraping up all the browned bits on the bottom.
  7. 7Add orzo and chicken stock to the pan. And bring to boil, cook for 6-8 minutes.
  8. 8Add boursain, spinach, lemon zest and lemon juice to the pan.
  9. 9Stir the mixture in the pan.
  10. 10Return chicken to the pan and cook until internal temperature reads 165 degrees fahrenheit.
  11. 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