Greek Chicken Thighs with Lemon Feta and Orzo Pasta
Easy One-Pan Meal that will one of your "go to" recipes soon!
Ingredients
- 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
Instructions
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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.
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Spray a large skillet with nonstick spray. Add the olive oil to the skillet and heat on medium high.
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Once skillet is hot, add the chicken thighs to the pan and brown on each side for about 3-4 minutes per side.
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Remove chicken from the pan. Add the chicken broth to the pan and squeeze in juice from half of the lemon, stir to combine.
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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.
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Cover; reduce heat and simmer for 10 minutes, stirring once lightly during cooking.
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Once chicken has cooked through and the pasta is tender, remove from heat and sprinkle with Feta cheese.