Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 cups uncooked orzo pasta
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cups low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 tsp lemon zest
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken thighs in the marinade. Heat a large oven-safe skillet over medium-high heat and sear the chicken until golden brown, about 5–6 minutes per side. Remove chicken from the pan and set aside.
  2. In the same skillet using the remaining fat, sauté the diced onion and red bell pepper until the onion is translucent and softened.
  3. Add the dry orzo pasta to the skillet. Stir constantly for about 2 minutes to toast the grains until they smell nutty and appear slightly golden.
  4. Pour in the chicken broth and use a wooden spoon to deglaze the pan, scraping up any browned bits. Stir in the cherry tomatoes, Kalamata olives, and lemon zest.
  5. Nestle the seared chicken thighs back into the orzo mixture. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 15–20 minutes until the liquid is absorbed and chicken reaches 165°F.
  6. Remove from the oven and let rest for 5 minutes. Garnish with crumbled feta and fresh parsley before serving with lemon wedges.