Description
A delicious one-pan dish featuring chicken thighs seared to perfection with orzo, fresh vegetables, and spices.
Ingredients
Scale
- 4 bone-in skin-on chicken thighs
- 1 cup orzo pasta
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup cherry tomatoes, halved
- 1/3 cup sun-dried tomatoes, sliced
- 1/3 cup Kalamata olives, pitted and halved
- 2 1/2 cups chicken broth
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Season chicken with salt, pepper, and oregano. Sear in olive oil until golden, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, sauté onion until translucent. Add garlic and cook until fragrant, about 1 minute.
- Add cherry tomatoes and sun-dried tomatoes, cooking until they begin to soften and burst.
- Stir in orzo and toast for 2 minutes. Add broth, lemon zest, lemon juice, oregano, thyme, and a pinch of salt.
- Nestle the chicken back in the skillet. Cover and simmer for 15-18 minutes until orzo is tender and chicken is cooked.
- Stir in spinach and olives. Allow spinach to wilt, adjust seasoning, and serve hot with extra lemon juice if desired.
Notes
- For a little extra flair, serve with additional lemon wedges.
- This dish can be made with boneless chicken thighs for a quicker cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg