Description

This is your new favorite dinner — juicy chicken thighs cooked until golden, nestled in a skillet with tender orzo, sun-dried tomatoes, olives, garlic, lemon, and fresh herbs. It’s basically like your favorite Mediterranean vacation, but in dinner form and way cheaper. The orzo soaks up all the flavor from the chicken and broth, turning into a creamy, risotto-like base — no cream necessary. One skillet, tons of flavor, and minimal cleanup? Yes please.

Ingredients

• 1½ lbs boneless, skinless chicken thighs (or breasts if you prefer)
• Salt and pepper, to taste
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup orzo pasta
• 3 cups chicken broth (low-sodium)
• ½ cup sun-dried tomatoes (in oil), chopped
• ⅓ cup kalamata olives, pitted and halved
• Zest and juice of 1 lemon
• ½ tsp crushed red pepper flakes (optional, for a kick)
• ½ cup crumbled feta
• ¼ cup chopped fresh parsley
• Fresh basil or dill (optional, for topping)

Instructions

Season and sear the chicken.
Pat the chicken dry and season both sides with salt, pepper, and oregano. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden. It doesn’t need to be cooked through yet — just get that color. Transfer to a plate.
Sauté the aromatics.
In the same skillet, lower the heat to medium and add the remaining tablespoon of oil. Sauté the onion for 2–3 minutes until soft, then stir in the garlic and orzo. Cook for 1–2 minutes, toasting the orzo a bit and letting it soak up that flavor.
Add the good stuff.
Stir in the chicken broth, sun-dried tomatoes, olives, lemon zest, lemon juice, and red pepper flakes. Give everything a good stir, then nestle the chicken back into the skillet.
Let it simmer.
Cover and simmer for 12–15 minutes over medium-low heat, until the orzo is tender and the chicken is cooked through. Stir occasionally to keep the orzo from sticking to the bottom.
Finish with flair.
Remove from heat. Sprinkle with feta and parsley. Let it sit, uncovered, for 5 minutes to let everything meld. Add fresh basil or dill if you’re feeling fancy. Serve straight from the skillet with lemon wedges on the side.

Notes

• Pair with a crisp cucumber-tomato salad for a bright, fresh contrast
• A hunk of warm pita or crusty bread is perfect for scooping up every last bit
• Wine night? A chilled glass of Sauvignon Blanc or Pinot Grigio works beautifully

Prep Time: 10 minutes
Cook Time: 25 minutes

Nutrition

Calories: ~580 kcal per serving
Carbohydrates: ~42g
Protein: ~40g per serving