Zesty Mediterranean Chicken and Orzo Skillet with Lemon and Herbs

Ingredients

• 1 pounds chicken thighs, boneless, skinless, cut into chunks
• 2 tablespoons olive oil
• 1 cup orzo
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1 lemon, zested and juiced
• 1 cup fresh parsley, chopped
• 1 cup fresh dill, chopped
• to taste salt and pepper

Method

1. 01
   In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add to the skillet. Cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. 02
   In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
3. 03
   Stir in the orzo and cook for 2 minutes, allowing it to toast slightly. This will enhance its nutty flavor.
4. 04
   Add cherry tomatoes, chicken broth, dried oregano, paprika, and red pepper flakes to the skillet. Stir to combine.
5. 05
   Return the chicken to the skillet and bring the mixture to a simmer. Cover and reduce the heat to low. Cook for 10-12 minutes until the orzo is tender and the chicken is cooked through.
6. 06
   Remove the skillet from the heat. Stir in lemon zest, lemon juice, chopped parsley, and dill. Season with additional salt and pepper to taste.
7. 07
   Let the dish rest for 5 minutes to allow the flavors to meld. Serve hot, garnished with additional herbs if desired.