Skillet Lemon Chicken Orzo

Swarnika Prakash

about the author

Swarnika Prakash is a Michigan-based professional food photographer, food stylist, and digital content creator. Working with some of the most well-loved brands, she captures exceptional visual stories about what and how we eat. Find more of her work below on her website or instragram @swarnika_

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Skillet Lemon Chicken Orzo

Cooking Time 35 minutes Yields 3 - 4 servings Level Intermediate

Ingredients

  • 1lb skin on chicken thighs, cut into small pieces
  • 3 tbsp olive oil
  • 4 tbsp butter
  • 3 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tbsp italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • 1 meyer lemon, sliced
  • 3 cloves garlic, finely chopped
  • 1 medium sized yellow onion, chopped
  • 1 cup cherry tomatoes
  • 1 1/2 cups orzo
  • 3 cups low sodium chicken or vegetable broth
  • 2 cups kale, torn into pieces
  • 1 cup baby spinach
  • Salt, pepper to taste

 

Instructions

  1. Marinate the chicken thighs in 1 tbsp olive oil, smoked parika, 2 tbsp lemon juice, italian seasoning, garlic powder, onions powder, mustard powder, salt, and pepper. Marinate for atleast 2 hours, preferably overnight in the fridge.
  2. Remove the marinated chicken from the fridge and allow it to come to room tempterature.
  3. Preheat oven to 425F
  4. Heat the Xtrema 12 inch Versa Skillet over medium heat.
  5. Add 2 tbsp olive oil. Once hot, place the chicken pieces skin side down. Sear for 3-5 minutes on each side until golden brown. Remove the chicken pieces on a plate and keep aside.
  6. Add 2 tbsp butter to the skillet. Add the meyer lemon slices and cook for 2 minutes until slightly soft and golden. Remove on a plate and keep aside.
  7. Add the remaining 2 tbsp butter to the skillet. Add the onions and garlic and cook until translucent. Add the cherry tomatoes and cook for another 3 minutes until the tomatoes just start to soften.
  8. Add the orzo and toast it with the onions and garlic for 2 minutes. Add the broth, 1 tbsp lemon juice, salt, and pepper. Bring it to a boil.
  9. Add the roughly torn pieces of kale and spinach. Stir into the orzo.
  10. Add the seared chicken pieces and the lemon slices back into the orzo.
  11. Transfer to the oven and cook for 10-15 minutes until the chicken is cooked through. Serve warm. Enjoy!

 

Swarnika Prakash is a Michigan-based professional food photographer, food stylist, and digital content creator. Working with some of the most well-loved brands, she captures exceptional visual stories about what and how we eat. Find more of her work here and here.

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