Easy One-Pan Greek Chicken Thighs with Lemon, Feta and Orzo Pasta
Dinner has never been so easy and delicious as with this one-pan Greek lemon chicken thighs recipe. Brown the chicken thighs first, then cook in lemony chicken broth, pieces of lemon, and lots of healthy oregano.
This is a great dinner to keep in your healthy dinner rotation for nights when things are hectic and you don’t have a lot of time to cook.
Easy One-Pan Meal that will one of your "go to" recipes soon!
- 1-1/2 lbs. boneless, skinless chicken thighs
- salt & pepper
- 1/2 teaspoon garlic powder
- 1/2 tablespoon olive oil
- 2-1/4 cups chicken broth
- 1 large lemon
- 1 teaspoon dried oregano
- 1-1/4 cup orzo pasta
- 1/2 cup crumbled Feta cheese
Sprinkle both sides of chicken thighs with salt, pepper and garlic powder. Cut the lemon in half. Use one half of the lemon for about 3-4 thin slices. The other half of the lemon will be squeezed into the chicken broth.
Spray a large skillet with nonstick spray. Add the olive oil to the skillet and heat on medium high.
Once skillet is hot, add the chicken thighs to the pan and brown on each side for about 3-4 minutes per side.
Remove chicken from the pan. Add the chicken broth to the pan and squeeze in juice from half of the lemon, stir to combine.
Stir in the orzo pasta, oregano and 1/2 teaspoon of salt. Add chicken back to the pan along with the slices of lemon. Bring to a light boil.
Cover; reduce heat and simmer for 10 minutes, stirring once lightly during cooking.
Once chicken has cooked through and the pasta is tender, remove from heat and sprinkle with Feta cheese.
Brown the chicken thighs in a large skillet with a lid, careful not to burn because you are going to add the chicken broth to the pan once you’ve removed the chicken.
Remove chicken thighs to a plate and pour the chicken broth into the skillet.
Lay the 3 lemon slices on top of the chicken while it cooks.
Everything cooks in one pan and is lemony delicious! Don’t forget to sprinkle with Feta and some fresh parsley.