One-Skillet Lemon Chicken and Orzo

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 cup uncooked orzo pasta
• 2 cups chicken broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup baby spinach
• 1/4 cup grated Parmesan
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Season the chicken thighs with salt, pepper, and oregano.
2. 2Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through, then remove to a plate.
3. 3In the same skillet, add the garlic and cook for 30 seconds, then stir in the orzo, toasting it for a minute in the leftover chicken drippings.
4. 4Pour in the chicken broth and lemon juice, scraping up any browned bits, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender.
5. 5Stir in the spinach and Parmesan until the spinach wilts and the sauce turns creamy.
6. 6Slice the chicken, nestle it back into the skillet on top of the orzo, sprinkle with lemon zest, and serve directly from the pan.

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