Lemony One Pan Chicken and Orzo with Feta

29 mins
Serves 1
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Directions

  1. 1Pat the chicken thighs dry and season with salt, pepper and garlic powder.
  2. 2Pat the chicken thighs dry and season with salt, pepper and garlic powder.
  3. 3Pat the chicken thighs dry and season with salt, pepper and garlic powder.
  4. 4Place 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.
  5. 5Place 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.
  6. 6Place 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.
  7. 7Add 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).
  8. 8Add 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).
  9. 9Add 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).
  10. 10Add garlic and cook until fragrant (1-2 minutes).
  11. 11Add garlic and cook until fragrant (1-2 minutes).
  12. 12Add garlic and cook until fragrant (1-2 minutes).
  13. 13Add orzo, chicken stock, bring to a boil, then simmer for 6-8 minutes until orzo is cooked. Season with salt and pepper.
  14. 14Add orzo, chicken stock, bring to a boil, then simmer for 6-8 minutes until orzo is cooked. Season with salt and pepper.
  15. 15Add orzo, chicken stock, bring to a boil, then simmer for 6-8 minutes until orzo is cooked. Season with salt and pepper.
  16. 16Add spinach, heavy cream, lemon zest, and lemon juice. Stir until spinach is wilted (2-3 minutes).
  17. 17Add spinach, heavy cream, lemon zest, and lemon juice. Stir until spinach is wilted (2-3 minutes).
  18. 18Add spinach, heavy cream, lemon zest, and lemon juice. Stir until spinach is wilted (2-3 minutes).
  19. 19Remove from heat and add chicken thighs to the orzo. Garnish with feta cheese and parsley. Serve with lemon wedges.
  20. 20Remove from heat and add chicken thighs to the orzo. Garnish with feta cheese and parsley. Serve with lemon wedges.
  21. 21Remove from heat and add chicken thighs to the orzo. Garnish with feta cheese and parsley. Serve with lemon wedges.

Ingredients

  • 1 lemons
  • 1 lemons
  • 1 lemons
  • 2 tablespoons lemons juice
  • 2 tablespoons lemons juice
  • 2 tablespoons lemons juice
  • 2 teaspoons lemons zest
  • 2 teaspoons lemons zest
  • 2 teaspoons lemons zest
  • 2 lemons wedges
  • 2 lemons wedges
  • 2 lemons wedges
  • 1.5 pounds bone-in skin-on chicken thighs
  • 1.5 pounds bone-in skin-on chicken thighs
  • 1.5 pounds bone-in skin-on chicken thighs
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 teaspoon pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 0.25 cup dry white wine
  • 0.25 cup dry white wine
  • 0.25 cup dry white wine
  • 1 cup orzo
  • 1 cup orzo
  • 1 cup orzo
  • 2.25 cups chicken stock
  • 2.25 cups chicken stock
  • 2.25 cups chicken stock
  • 2 cups spinach
  • 2 cups spinach
  • 2 cups spinach
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup crumbled feta cheese
  • 0.25 cup crumbled feta cheese
  • 0.25 cup crumbled feta cheese
  • 1 handful fresh parsley
  • 1 handful fresh parsley
  • 1 handful fresh parsley

Equipment

large cast iron skilletknifepaper toweltongswooden spoon