Chicken Thigh and Orzo Skillet
This chicken thigh and orzo skillet is a vibrant, one-pan lemon garlic dish that combines tender marinated chicken and orzo pasta in a light, flavorful sauce.
Ingredients
Method
- Stir Greek yogurt, olive oil, lemon juice, garlic, honey, paprika, herb seasoning, cumin, coriander, black pepper, and salt together in a bowl, add chicken thighs, and marinate in the refrigerator for at least 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Place cast iron skillet over medium-high heat. Heat olive oil and butter together until butter is melted.
- Remove chicken from marinade, let excess drip off, and place chicken skin side down in skillet; discard marinade. Cook until skin is golden, about 8 minutes. Remove chicken to a plate and keep warm.
- Add onion to the skillet, sauté until translucent and softened, about 5 minutes. Add garlic, cook and stir until fragrant, about 30 seconds. Stir in parsley, orzo, chicken broth, and lemon zest.
- Nestle chicken, skin side up, on top of orzo. Cover skillet with a lid.
- Bake in the preheated oven until orzo is tender, about 30 minutes. Squeeze a little lemon juice over the top and serve immediately.
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