Chicken & Orzo Skillet – Smithey Ironware

Chicken & Orzo Skillet

Chicken & Orzo Skillet

1 1/2 lbs boneless skinless chicken thighs

1 tablespoon finely chopped garlic

3 tablespoons olive oil, divided

1 pint cherry tomatoes

1 cup thinly sliced red onion (julienne), from
about 1/2 medium red onion

Pinch red pepper flakes

1 1/2 cups orzo

3 cups chicken broth

1 teaspoon lemon zest

2 tablespoons lemon juice

6 ounces feta, diced

1/4 cup roughly chopped fresh dill

1/4 cup roughly chopped fresh parsley

1/3 cup halved green olives, such as

Coarse kosher salt, to taste

Freshly ground black pepper, to taste



Preheat oven to 425˚F.


Trim chicken thighs and cut into large bite-size pieces, about 2-inches. Rub with the minced garlic and 2 tablespoons of the olive oil. Season generously with salt and pepper.


Heat remaining 1 tablespoon olive oil in the No. 12 Skillet over medium heat until shimmering. Add chicken and sear until golden brown on all sides, about 3-5 minutes. (Work in batches if needed to avoid overcrowding the skillet). Remove chicken to a plate.


Add red onion, cherry tomatoes, and chili flakes to the skillet and cook until onions soften and tomatoes just start to burst. Stir in orzo and lightly toast, about 2 minutes. Return chicken and any accumulated juices to the skillet, then stir in chicken broth, lemon juice, and lemon zest. Season with salt and pepper. Bring to a simmer, then carefully transfer the skillet to the oven. Cook until liquid is absorbed and chicken is cooked through, about 20-25 minutes. Remove from the oven and add feta, dill, parsley, and olives. Serve with additional red pepper flakes to taste.


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