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Easy Greek Lemon Chicken Orzo Skillet

Greek Lemon Chicken Orzo Skillet - featured image
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A quick and easy one-pan Greek-inspired dinner featuring tender lemon-marinated chicken thighs cooked with buttery orzo pasta, garlic, oregano, and fresh herbs. Perfect for cozy weeknight meals with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 3 tablespoons olive oil (extra virgin preferred)
  • Juice and zest of 1 large lemon
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 cup orzo pasta (about 180 g)
  • 2 ½ cups low-sodium chicken broth (600 ml)
  • 1 small onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled feta cheese (optional)
  • Fresh parsley or dill, chopped, for garnish

Instructions

  1. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Add chicken thighs and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours in the fridge.
  2. Preheat oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat until hot.
  3. Place chicken thighs skin-side down in the skillet (discard excess marinade). Cook without moving for 5-6 minutes until skin is golden brown and crisp. Flip and cook for another 3 minutes. Remove chicken and set aside.
  4. In the same skillet, add chopped onion and sauté for 2-3 minutes until translucent. Add cherry tomatoes and cook for 2 more minutes until softened.
  5. Pour in orzo and chicken broth. Stir gently to combine, scraping browned bits off the bottom.
  6. Nestle chicken thighs back into the orzo mixture, skin-side up. Transfer skillet to the preheated oven.
  7. Bake uncovered for 20-25 minutes, or until orzo is tender and chicken reaches an internal temperature of 165°F (74°C).
  8. Remove skillet from oven. Sprinkle crumbled feta and chopped fresh herbs over the top. Let rest for 5 minutes before serving.

Notes

If orzo absorbs all liquid before cooking through, add a splash more broth or water and continue cooking. Do not rush searing the chicken skin to achieve a crispy crust. Resting the dish after baking allows flavors to meld and orzo to soak up juices. For gluten-free, substitute orzo with gluten-free pasta or quinoa. For dairy-free, omit feta or use plant-based cheese.

Nutrition

Keywords: Greek chicken, lemon chicken, orzo skillet, easy dinner, one-pan meal, weeknight recipe, Mediterranean, chicken thighs, lemon, garlic, oregano

Find it online: https://sofiaspice.com/easy-greek-lemon-chicken-orzo-skillet-recipe-for-perfect-dinner/