Creamy Orzo and Chicken Thighs with Lemon Feta Gremolata
This meal is both hearty and refreshing and comes together in just one pan.
Ingredients
- 1 pound chicken thighs skin on
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 lemon juiced
- 2/3 cup heavy cream
- 1/2 cup water
- 2/3 cup dry orzo
- Salt
- Pepper
Lemon Feta Gremolata
- 1/2 lemon juiced
- 2 tablespoons olive oil
- 1 clove garlic minced
- Zest of 1 lemon
- 1/4 cup feta cheese finely chopped
- 1/4 cup parsley finely chopped
- Salt
Instructions
- 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.
- 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.
- 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.
Lemon Feta Gremolata
- In a small bowl, add all ingredients and mix well to combine.