📝 About This Recipe
This elegant one-pot wonder brings the vibrant flavors of the Mediterranean straight to your dinner table with minimal cleanup. Succulent, skin-on chicken thighs are seared until golden and crisp, then nestled into a bed of toasted orzo simmered in a rich, herb-infused broth. It is a comforting, sophisticated meal that balances the brightness of fresh lemon with the savory depth of garlic and sun-dried tomatoes.
🥗 Ingredients
The Chicken
- 4-6 pieces Chicken Thighs (bone-in, skin-on for maximum flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Smoked Paprika (for color and warmth)
- 2 tablespoons Olive Oil (extra virgin)
The Orzo Base
- 1.5 cups Orzo Pasta (uncooked)
- 1 Yellow Onion (small, finely diced)
- 4 cloves Garlic (minced)
- 1/3 cup Sun-dried Tomatoes (oil-packed, chopped)
- 2.5 cups Chicken Broth (low-sodium)
- 1 teaspoon Dried Oregano
- 1 Lemon (zested and juiced)
- 2 cups Baby Spinach (fresh, packed)
Finishing Touches
- 1/4 cup Fresh Parsley (chopped)
- 1/3 cup Feta Cheese (crumbled)
- 1 tablespoon Unsalted Butter (for a silky finish)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels; this is crucial for achieving a crispy skin. Season both sides generously with salt, pepper, and smoked paprika.
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2
Heat the olive oil in a large, deep skillet or braiser over medium-high heat. Once the oil shimmers, place the chicken thighs in the pan skin-side down.
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3
Sear the chicken for 6-8 minutes without moving them, until the skin is deep golden brown and crispy. Flip and cook for another 2 minutes, then remove the chicken to a plate (it won't be fully cooked yet).
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4
Reduce the heat to medium. If there is excessive fat in the pan, spoon out all but about 2 tablespoons. Add the diced onion and sauté for 3-4 minutes until translucent.
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5
Add the garlic and the dry orzo to the pan. Toast the orzo for 2 minutes, stirring frequently, until the pasta smells nutty and turns slightly golden.
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6
Stir in the sun-dried tomatoes and dried oregano, allowing them to release their fragrance for about 30 seconds.
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7
Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan—that is pure flavor!
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8
Bring the liquid to a gentle simmer. Once simmering, nestle the chicken thighs back into the pan on top of the orzo, keeping the crispy skin above the liquid line.
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9
Cover the pan with a tight-fitting lid and reduce heat to low. Simmer for 12-15 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F (74°C).
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10
Remove the lid and transfer the chicken to a clean plate momentarily. Stir in the baby spinach, lemon zest, and the tablespoon of butter. The residual heat will wilt the spinach in about 1 minute.
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11
Taste the orzo and adjust seasoning with more salt or pepper if needed. Place the chicken back on top of the creamy orzo.
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12
Garnish with crumbled feta cheese and fresh parsley before serving directly from the pan.
💡 Chef's Tips
Always pat your chicken dry before searing to ensure the skin gets crispy rather than steamed. Toasting the dry orzo in the chicken fat and onion mixture adds a complex, nutty depth you can't get otherwise. If the orzo absorbs the liquid too quickly before it's tender, add an extra 1/4 cup of broth or water. Don't submerge the chicken skin in the broth when you put it back in the pan, or it will lose its crunch. Use a meat thermometer to ensure the chicken is juicy; bone-in thighs are best at exactly 165°F.
🍽️ Serving Suggestions
A crisp, chilled Sauvignon Blanc or a dry Pinot Grigio. A simple side of roasted asparagus or steamed green beans with lemon. Warm, crusty sourdough bread to soak up any remaining pan juices. A light cucumber and tomato salad with a red wine vinaigrette. For dessert, a light lemon sorbet to cleanse the palate.