About this recipe
Orzo soaks up lemony broth while chicken thighs stay juicy in the same pan. Dill and spinach keep it bright.
Leftovers reheat well with a splash of water. Each serving is one thigh plus a share of the orzo.
SEAR THE CHICKEN
Step 1
Season thighs with salt and pepper on both sides.
Step 2
Heat olive oil in a large deep skillet over medium-high. Sear until golden, about 4 minutes per side. Transfer to a plate.
COOK THE ORZO
Step 3
Add orzo to the pan and toast over medium-high 1 to 2 minutes, stirring, until a few grains turn golden.
Step 4
Pour in broth, lemon zest, and lemon juice. Scrape up the browned bits from the bottom of the pan.
Step 5
Nestle chicken back in, cover, and simmer over medium until orzo is tender and chicken reaches 165°F, 12 to 15 minutes.
Step 6
Fold in spinach and dill off heat until wilted. Rest 5 minutes, taste for salt, and serve.
Tips
Toast the orzo until a few grains are golden. That nutty note is what makes the pan taste finished.
Use boneless thighs so they stay juicy while the orzo finishes in the same liquid.
Fold spinach off heat so it wilts without turning olive-drab.
Swaps
OrzoPearl couscous
Same liquid ratio. Check tenderness at 12 minutes.
Chicken thighsChicken breast cutlets
Sear less aggressively and pull earlier so breast does not dry out.
Equipment
large deep skillet or saute pan with lid · tongs · microplane
Explore this recipe
Browse related Explore collections that match this plate.
