One Skillet Mediterranean Lemon Chicken and Orzo

🧂 Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs

  or breast cutlets
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes
• salt and pepper
• 1 lemon

  thinly sliced and seeds removed
• 12 ounces broccoli florets

  or broccoli rabe (about 4 cups)
• 4-5 green onions

  chopped
• 1 ¼ cup dried orzo
• 2 ½ cups chicken broth

Instructions

• 1 Preheat the oven to 400℉.
• 2 Season the chicken with oregano, paprika, red pepper flakes, salt, and pepper.
  Then, heat olive oil in a large oven-safe skillet (like a 12-inch cast iron
  skillet). When the oil is shimmering, add the chicken. Sear on both sides until
  golden, about 3-5 minutes per side. Remove the chicken to a plate and set aside.
• 3 Decrease the heat to medium, add lemon slices, and cook until the lemons release
  their juices and begin to brown for about 1 minute. Transfer the lemon to the
  plate with the chicken.
• 4 Add the broccoli, orzo, and scallions to the skillet. Cook, stirring
  occasionally, until the orzo is lightly toasted and the broccoli is bright
  green.
• 5 Deglaze the skillet with a bit of the chicken broth and continue to cook for
  another minutes, scraping up the browned bits. Then add the remaining broth and
  lemon slices to the skillet. Top with the chicken and nestle them into the
  liquid.
• 6 Transfer the skillet to the oven and cook, uncovered for 15-20 minutes, or until
  the chicken is cooked through and the orzo is soft.

Nutrition Info