One Skillet Crispy Chicken Thighs & Creamy Lemon Garlic Orzo

Ingrédients

1 1/2 lbs boneless skinless chicken thighs

1 teaspoon paprika

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

1 tablespoon olive oil

2 tablespoons butter (or use more olive oil)

1 shallot, sliced

3 cloves garlic, minced

1 1/2 cups uncooked orzo

2 cups chicken broth

Juice from 1 lemon

1/3 cup heavv cream or full fat coconut milk, you could also leave this out if need be

1/2 teaspoon each kosher salt and pepper

Parsley and lemon wedges to serve

Instructions

Preheat the oven to 400 degrees.

Add your chicken to a plate and pat dry with a paper towel. Season with paprika, salt, and pepper. Rub to evenly coat the chicken.

Heat olive oil in a large deep skillet or Dutch oven with a lid over medium-high heat. Sear the chicken for about 3 minutes on each side until golden and crispy. It does not need to be cooked through. Remove the chicken and set aside.

In the same pan, reduce heat to medium. Then add butter/olive oil, shallot, and garlic. Stir until fragrant, 1-2 minutes. Add orzo and stir continuously for about 1 minute. Add the chicken broth and lemon juice. Bring to a boil. Reduce heat and stir in the cream plus an additional pinch of salt and pepper.

Add chicken thighs back on top of the orzo, cover and bake in the oven for about 12 minutes or until orzo is tender and most of the liquid has absorbed (some liquid on the sides is fine; it will reabsorb back into the orzo as it cools).

Top with fresh parsley and a squeeze of lemon to serve.