Meet your new favorite dinner: One Skillet Crispy Chicken Thighs

Meet your new favorite dinner: One Skillet Crispy Chicken Thighs & Creamy Lemon Garlic Orzo 😍 A one pan wonder that has maximum flavor for a minimal amount of work. Plus it only takes 30 minutes! Kind of my love language. You can keep it dairy free with some simple substitutions listed below, but I prefer to use the butter and heavy cream. A little goes a long way! Ingredients: 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 heavy 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 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 and 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 min 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 and bring to 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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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 and rub to evenly coat the chicken.

Step 2

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

Step 3

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 and bring to boil. Reduce heat and stir in the cream plus an additional pinch of salt and pepper.

Step 4

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!