One-Pan Lemon Chicken & Orzo

admin_cookinglight 3 Min Read

Having easy,

 

one-pan dinners in your back pocket is the key to looking like a hero come mealtime, especially on busy days. This dish is the perfect example: Chicken, orzo, spinach, and feta come together into a complete meal that’s quick enough for a weeknight, but beautiful enough to serve to friends at a dinner party. It’s easy and delicious and, best of all, won’t load up your sink with a ton of dishes. Read on for our best tips to making it the best it can be.

Ingredients

  • 2 1/2 lb.bone-in, skin-on chicken thighs (4 to 6 thighs)
  • 1/2 tsp.ground black pepper
  • 1 tbsp.kosher salt, divided
  • 2 tbsp.extra-virgin olive oil
  • 1medium shallot, finely chopped
  • 2 tbsp.unsalted butter
  • 1 1/2 c.dry orzo
  • 2cloves garlic, finely chopped
  • 1heaping tbsp. capers
  • 3/4 c.dry white wine
  • 3 c.low-sodium chicken broth and/or water
  • 5 oz.baby spinach
  • 1/2 c.heavy cream
  • 4 oz.feta, broken into large pieces
  • Zest and juice of 1 lemon
  • Chopped fresh dill and parsley, for serving

 

Directions

    1. Step 1

      Preheat oven to 400°. Pat chicken dry with paper towels; season with pepper and 1 teaspoon salt.

    2. Step 2In a large, high-sided, ovenproof skillet over medium-high heat, heat oil until shimmering. Arrange chicken skin side down in skillet in a single layer. Cook, undisturbed, until skin is golden brown, 8 to 10 minutes. Flip and cook until second side is golden brown, about 2 minutes. Transfer to a plate.
    3. Step 3Reduce heat to medium. Cook shallots and butter, stirring, until softened, 3 to 4 minutes. Add orzo, garlic, and capers; season with remaining 2 teaspoons salt. Cook, stirring often, until orzo is lightly toasted and fragrant, 2 to 3 minutes. Add wine and scrape up any browned bits from bottom of pan. Pour in broth and bring to a simmer. Cook, stirring frequently to prevent sticking, until liquid is slightly reduced, about 5 minutes.
    4. Step 4Stir in spinach and cream until spinach is wilted. Return chicken to pan skin side up, along with any accumulated juices.
    5. Step 5Transfer skillet to oven and bake, uncovered, until chicken is cooked through and orzo is tender, about 15 minutes.
    6. Step 6Top with feta, lemon zest, lemon juice, dill, and parsley.
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