Name: One-Pan Lemon Chicken & Orzo
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -; 1 medium shallot, finely chopped -; 2 tbsp. unsalted butter -; 1 1/2 c. dry orzo -; 2 cloves garlic, finely chopped -; 1 heaping 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - One-Pan Lemon Chicken & Orzo

1. 2 1/2 lb. bone-in, skin-on chicken thighs (4 to 6 thighs) -

2. 1/2 tsp. ground black pepper -

3. 1 tbsp. kosher salt, divided -

4. 2 tbsp. extra-virgin olive oil -

5. 1 medium shallot, finely chopped -

6. 2 tbsp. unsalted butter -

7. 1 1/2 c. dry orzo -

8. 2 cloves garlic, finely chopped -

9. 1 heaping tbsp. capers -

10. 3/4 c. dry white wine -

11. 3 c. low-sodium chicken broth and/or water -

12. 5 oz. baby spinach -

13. 1/2 c. heavy cream -

14. 4 oz. feta, broken into large pieces -

15. Zest and juice of 1 lemon -

16. Chopped fresh dill and parsley, for serving -

How to cook deliciously - One-Pan Lemon Chicken & Orzo

1. Stage

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

2. Stage

In 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. Stage

Reduce 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. Stage

Stir in spinach and cream until spinach is wilted. Return chicken to pan skin side up, along with any accumulated juices.

5. Stage

Transfer skillet to oven and bake, uncovered, until chicken is cooked through and orzo is tender, about 15 minutes.

6. Stage

Top with feta, lemon zest, lemon juice, dill, and parsley.