A one skillet meal, this Lemon Orzo Chicken is zesty, light and is a perfect summer meal to have on the back porch with a glass of white wine.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken dinner, lemon chicken
Servings: 4people
Ingredients
4-6bone-in chicken thighs
⅓cup all-purpose flour
2tablespoonolive oil
1lemon, cut into slices or segments
2tablespoonfresh lemon juice
2cloves garlic
1cuporzo pasta
2 ½cupschicken broth
1cupcherry tomatoes, halved
2cupsspinach
salt + pepper
Instructions
Generously salt and pepper dry chicken thighs. Roll in flour, shake off access, and set aside. Preheat oven to 375˚.
In large cast iron or non-stick skillet over medium-high heat, heat the olive oil up until a water drop on it makes it sizzle. Add chicken thighs and cook each side for 3-4 minutes to brown. Transfer to a plate and set aside. Add lemon wedges or slices and cook just long enough to brown, about 1-2 minutes per side. Place lemon wedges with chicken and set aside.
Add lemon juice to deglaze the pan. Scrap up any bits on the bottom of your pan. Lower heat just a touch as not to burn your garlic, and add garlic. Cook for 1 minute until fragrant then add orzo to toast a little for 2-3 minutes.
Add chicken stock and bring to a boil. Add tomatoes and spinach and stir. Add chicken and lemon wedges back in, nestling then into the mixture.
Place in oven to cook for 20 minutes. Remove from oven, fluff orzo with fork, and serve immediately!