Lemony One Pan Chicken and Orzo with Feta
Directions
- 1Pat the chicken thighs dry and season with salt, pepper and garlic powder.
- 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.
- 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).
- 4Add garlic and cook until fragrant (1-2 minutes).
- 5Add orzo, chicken stock, bring to a boil, then simmer for 6-8 minutes until orzo is cooked. Season with salt and pepper.
- 6Add spinach, heavy cream, lemon zest, and lemon juice. Stir until spinach is wilted (2-3 minutes).
- 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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