Chicken Thighs with Lemon Orzo Pasta
This one pan wonder combines lemony orzo pasta with tangy sun dried tomatoes and a kick of feta.
Ingredients
- 2 tbsp olive oil divided
- 4 chicken thighs bone in, skin on
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- 1 lemon sliced
- 2 tbsp salted butter
- 2 cloves garlic minced or grated
- ½ medium onion diced
- 1 cup orzo pasta
- ½ cup dry white wine
- 2⅓ cup low sodium chicken broth
- 1 tbsp lemon zest
- ⅓ cup dried julienned sun-dried tomatoes
- 1 bunch asparagus cut in 1½ inch chunks
- ⅓ cup crumbled feta optional
- ⅓ cup chopped parsley
Instructions
- Preheat the oven to 400°
- Add olive oil to a cast iron skillet or large saute pan and place over medium heat.
- Meanwhile, season your chicken thighs all over with paprika, garlic powder, onion powder, salt and pepper. Place skin side down in the hot skillet and cook for about 3-4 minutes until skin is golden brown. Flip chicken over and repeat.
- Remove chicken from pan and set aside. Place lemon slices in the same skillet and cook on both sides for 2-3 minutes until browned. Remove and place with the chicken
- Add diced onions and garlic to the pan. Saute until aromatic
- Add orzo to the skillet and saute until slightly golden. Pour in wine and cook for 2-3 minutes to deglaze.
- Add in chicken broth, ½ of the parsley, and lemon zest and bring to a boil. Sprinkle asparagus chunks and sun dried tomatoes around the pan and stir once or twice to incorporate.
- Place chicken thighs and lemon on top of pasta and place in the oven uncovered for 15 minutes.
- Remove from the oven and top with feta and chopped parsley, serve immediately.