Lemon Pepper Chicken with Orzo
- Number of Servings: 4
Ingredients
4 thigh, bone and skin removed Chicken Thigh 5 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend 1 tbsp Canola Oil 2 clove Garlic (minced)2.5 cup (8 fl oz) Chicken Broth 1.5 cup Orzo Pasta 2 oz Feta Cheese
1. Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 1 tsp per chicken thigh).
2. Heat a large, deep skillet over medium flame. Add 1 Tbsp canola or vegetable oil. When the oil is hot (it should be shimmering), add the chicken thighs, skin side down. Allow the thighs to cook until browned, then flip and brown on the second side (about five minutes on each side for bone-in thighs with skin). Remove the cooked thighs to a clean plate.
3. After removing the chicken from the skillet, pour off the excess fat and turn the heat down to low. Add the garlic and sauté for about one minute. Add the chicken broth and stir to dissolve the browned bits from the bottom of the skillet.
4. Add one additional teaspoon of lemon pepper seasoning, and the orzo to the skillet. Stir to combine. Return the chicken thighs to the skillet, skin side up.
5. Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 10-12 minutes, or until the orzo is tender. (If the broth stops simmering, increase the heat slightly to keep it simmering.)
6. After 12 minutes, the orzo should be tender and most of the broth absorbed. If there is still too much liquid, allow it to simmer without the lid for a few minutes. It's okay if the orzo is slightly saucy. Sprinkle feta over top.
NOTES: I used bone-in chicken thighs with skin, but you could use boneless and skinless, if preferred.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RENCHERRY.
2. Heat a large, deep skillet over medium flame. Add 1 Tbsp canola or vegetable oil. When the oil is hot (it should be shimmering), add the chicken thighs, skin side down. Allow the thighs to cook until browned, then flip and brown on the second side (about five minutes on each side for bone-in thighs with skin). Remove the cooked thighs to a clean plate.
3. After removing the chicken from the skillet, pour off the excess fat and turn the heat down to low. Add the garlic and sauté for about one minute. Add the chicken broth and stir to dissolve the browned bits from the bottom of the skillet.
4. Add one additional teaspoon of lemon pepper seasoning, and the orzo to the skillet. Stir to combine. Return the chicken thighs to the skillet, skin side up.
5. Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 10-12 minutes, or until the orzo is tender. (If the broth stops simmering, increase the heat slightly to keep it simmering.)
6. After 12 minutes, the orzo should be tender and most of the broth absorbed. If there is still too much liquid, allow it to simmer without the lid for a few minutes. It's okay if the orzo is slightly saucy. Sprinkle feta over top.
NOTES: I used bone-in chicken thighs with skin, but you could use boneless and skinless, if preferred.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RENCHERRY.
Nutritional Info Amount Per Serving
- Calories: 397.6
- Total Fat: 10.7 g
- Cholesterol: 73.0 mg
- Sodium: 817.8 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 2.3 g
- Protein: 24.2 g
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