Ingredients:

  • 5 lbs Boneless, skinless chicken thighs, trimmed
  • 2 Tablespoons All-purpose flour
  • 1 teaspoon Kosher Salt (plus more for seasoning)
  • 1/2 teaspoon Black Pepper (plus more for seasoning)
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 cup Dry Orzo Pasta, uncooked
  • 3 cups Chicken Broth (low sodium), warmed
  • 1/4 cup Fresh Lemon Juice
  • 1 teaspoon Dried Oregano
  • 1/4 cup Fresh Parsley, roughly chopped
  • 1/4 cup Crumbled Feta Cheese (Optional)

Instructions:

  1. Pat chicken thighs dry. In a shallow dish, mix flour, 1 tsp salt, and 1/2 tsp pepper. Dredge chicken lightly in the mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Sear chicken for 4-5 minutes per side until deep golden brown. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add diced onion to the skillet drippings and cook until softened (about 3 minutes). Add minced garlic and dried oregano; cook for 1 minute until fragrant.
  4. Add the dry orzo pasta to the skillet. Stir constantly for 1-2 minutes until the edges of the pasta start to look slightly translucent.
  5. Pour in the warm chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  6. Nestle the seared chicken thighs back into the orzo mixture. Cover the skillet, reduce heat to low, and simmer gently for 12-15 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the orzo is tender and creamy.
  7. Remove from heat. Let stand, covered, for 5 minutes. Taste and adjust seasoning. Stir in half of the fresh parsley.
  8. Garnish with remaining parsley and optional feta cheese. Serve directly from the skillet.