This meal is both hearty and refreshing and comes together in just one pan.

I used to “not eat” chicken.

I never necessarily called myself a vegetarian. I just didn’t love eating meat. It was a mix of a taste thing and an ethical thing.

But, at some point over the past few years, I started craving it.

I don’t know when it happened, because it wasn’t groundbreaking.

I think there’s this notion in the diet world that you have to 1) label your diet and 2) have a grand “come to Jesus” moment when you change that label.

One of (many) things I love about being an anti-diet dietitian is that it doesn’t have to be that deep. It’s just food!

So for me, one day I didn’t love eating meat, and another day, I did. Big whoops.

And honestly, whichever way you choose is perfectly okay. Just make sure your reasoning is valid for either one.

Don’t want to eat meat from an ethical or environmental standpoint? That’s awesome. Good for you.

Avoiding meat because you think it’s healthier or are fixated on a label? In this case, let’s examine your relationship with food.

There’s no right or wrong – you have to eat in a way that works for you. A way that’s physically and mentally satisfying.

(And if you’re still working on the relationship with food part, I’ve got you covered! My course, Food Freedom for the Whole Family, has everything you need).

Anyway – if you like chicken, this meal is a must make. It’s hearty and refreshing. It’s nourishing. It’s so flavorful, and most importantly, just really dang good.

Prep & cook the chicken

Rub the chicken thighs with onion powder, garlic powder, paprika, salt, and pepper.

Add olive oil to a large skillet over medium high heat. Once hot (you should able to feel the heat with your hand love the skillet), add the chicken thighs, skin side down. Cook until the skin gets crispy for about 5 minutes.

Flip the chicken and cook for another 8-10 minutes, until almost cooked through. Remove chicken from the skillet and set aside.

Make the sauce & cook the orzo

Add the minced garlic, chicken broth, lemon juice, cream, and water to the pan. Stir to combine.

Add in the dry orzo and bring to a boil. Cook the sauce and orzo, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan, for about 10 minutes, until the sauce has thickened and the orzo is soft and cooked through.

Make the gremolata

In a small bowl, add all ingredients and mix well to combine.

Top chicken with gremolata & serve

Return the chicken back to the pan and turn the heat down to medium. Cook the chicken for a few more minutes so that it can absorb the flavors of the sauce and fully cook.

If the mixture gets too thick or if you’d like it more saucy, option to add more chicken broth and heavy cream here. Using a spoon, top chicken with the gremolata and serve.

Notes

Chicken: Chicken thighs are best to use. They come out super juicy and flavorful. You can sub with chicken breast though if you prefer!
Orzo: Instead of orzo, feel free to swap for another grain, like farro or rice. Just keep cooking time in mind, as different grains may need to cook longer. I love orzo because it cooks fairly quickly.
Gremolata: Traditional gremolata doesn’t have feta, but I l love the addition here. It’s adds so much delicious salty flavor.
Storage: Store this dish in an airtight container in the fridge for up to 3 days. If prepping ahead of time, wait to add the gremolata until serving.

Course: Dinner