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.
Keyword: chicken dinner, lemon chicken
4-6bone-in chicken thighs
⅓cup all-purpose flour
1lemon, cut into slices or segments
2Tbspfresh lemon juice
2 ½cupschicken broth
1cupcherry tomatoes, halved
salt + pepper
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!