Lemony One Pan Chicken and Orzo with Feta

29m
Serves 1
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Directions

  1. 1Pat the chicken thighs dry and season with salt, pepper and garlic powder.
  2. 2Place the chicken in a skillet skin side down, cook for 15-18 minutes until crispy and golden brown. Flip and cook for another 8-10 minutes until internal temperature reaches 165 degrees fahrenheit. Set aside.
  3. 3Add onions to the same skillet and cook until translucent (3-5 minutes). Add white wine to deglaze, scraping browned bits. Cook until thickened (2-3 minutes).
  4. 4Add garlic and cook until fragrant (1-2 minutes).
  5. 5Add orzo, chicken stock, bring to a boil, then simmer for 6-8 minutes until orzo is cooked. Season with salt and pepper.
  6. 6Add spinach, heavy cream, lemon zest, and lemon juice. Stir until spinach is wilted (2-3 minutes).
  7. 7Remove from heat and add chicken thighs to the orzo. Garnish with feta cheese and parsley. Serve with lemon wedges.

Ingredients

  • 1 lemons
  • 2 tablespoons lemons juice
  • 2 teaspoons lemons zest
  • 2 lemons 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 yellow onion
  • 4 garlic cloves
  • 0.25 cup dry white wine
  • 1 cup orzo
  • 2.25 cups chicken stock
  • 2 cups spinach
  • 0.25 cup heavy cream
  • 0.25 cup crumbled feta cheese
  • 1 handful fresh parsley

Equipment

large cast iron skilletknifepaper toweltongswooden spoon

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