One-Pan Lemon Pepper Chicken Orzo

One-Pan Lemon Pepper Chicken Orzo

- 4-6 chicken thighs (about 1 lb), pat dried

- 4 tsp lemon pepper seasoning, divided

- 1 tbsp olive oil

- 2 cloves garlic, minced

- 2 1/2 cup chicken broth

- 1 ½ cup orzo

- 1/2 cup parsley, chopped (loosely packed)

- 2 oz feta cheese, crumbled

1. Sprinkle 3 tsp of lemon pepper seasoning to both sides of the chicken thighs.

2. In a large skillet, heat the olive oil over medium heat. Place the chicken thighs skin side down and cook for 3 mins or until browned. Flip the thighs and cook for another 3 mins. Remove and set it aside.

3. Drain any excess fat from the skillet and turn the heat to low. Add the garlic and cook for 1 min. Pour the chicken broth and stir to release the brown bits from the bottom of the skillet.

4. Add the remaining 1 tsp of lemon pepper seasoning, about 1/2 of the parsley and the orzo to the skillet. Stir everything and add back the thighs skin side up.

5. Cover and bring it to a boil. Let it simmer for 12-15 mins or until most of the liquid has been absorbed. Top it off with the remaining parsley and crumbled feta cheese.

For step by step pictures and for more recipes, please go to:

www.facebook.com/robinthekitchen

Please click like and share by clicking on these respective buttons below. Thank you.

#robinthekitchen #aguyinthekitchen #meal #dinner