One Pot Lemon Pepper Chicken with Orzo

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  4 Chicken Thigh, Bone-In, Skin-On(772g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tbsp Lemon pepper seasoning blend
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  1 tbsp Vegetable oil
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  2 Garlic(6g)
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  2 cup Low Sodium Chicken Broth
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  0.3 cup Parsley, Fresh
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  1.5 cup Pasta, Orzo, White, Dry
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  2 oz Cheese, Feta, Crumbled

Instructions

1. 1Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning.
2. 2Heat a large deep skillet over medium heat and add the vegetable oil. Once shimmering, place the chicken thighs skin side down and cook undisturbed for 6–8 minutes over medium heat until the skin is golden brown and crispy. Flip and cook the second side for 4–5 minutes over medium heat until browned. Remove the chicken to a clean plate.
3. 3Mince the garlic and roughly chop the fresh parsley. Turn the heat to low, add the minced garlic to the residual fat in the skillet, and sauté for 1 minute over low heat until fragrant.
4. 4Add the chicken broth to the skillet and scrape up the browned bits from the bottom with a wooden spoon. Stir in the dry orzo and half of the chopped parsley, then nestle the chicken thighs back into the skillet skin side up.
5. 5Cover the skillet, increase heat to high, and bring the broth to a full boil (2–3 minutes). Once boiling, reduce heat to low, maintain a gentle simmer, and cook covered for 15 minutes over low heat until the orzo is tender and most of the broth is absorbed but a light sauce remains.
6. 6Check that the chicken reaches an internal temperature of 165°F in the thickest part of the thigh. Fluff the orzo gently with a fork and stir in the remaining fresh parsley and crumbled feta cheese.
7. 7Divide the one-pot mixture evenly into 4 airtight containers while hot, ensuring each portion contains one chicken thigh, orzo, and sauce. Refrigerate for up to 4 days, or freeze for up to 3 months.