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Chicken & Orzo Skillet
Ingredients
Serves 6
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 CASTELVETRANO
COARSE KOSHER SALT, TO TASTE
FRESHLY GROUND BLACK PEPPER, TO TASTE
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Instructions
1
Preheat oven to 425˚F.
2
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.
3
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.
4
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.