Ingredients
Equipment
Method
- Preheat your oven to 400 °F (200 °C). You will need an oven-proof skillet.
- Season the chicken thighs or pieces with salt and freshly cracked black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
- Lower the heat to medium and add the chopped onion to the skillet. Cook until softened, about 10 minutes, stirring sometimes. Add the grated garlic and warm through until fragrant.
- Pour in 3 cups of chicken broth plus the lemon juice. Scrape up any browned bits from the bottom of the pan. Add ground coriander and crushed oregano, and cook for 1 to 2 minutes until fragrant.
- Stir in the uncooked orzo and return the browned chicken to the skillet. Bring the mixture to a boil, then remove the pan from the stovetop.
- Place the skillet in the preheated oven and bake uncovered for about 25 minutes or until the chicken reaches an internal temperature of 165 F. Garnish with parsley or dried dill.
- Serve with salad, feta, and olives.
Nutrition
Notes
If you want a saucier dish, add more chicken broth. If you prefer a drier texture, use less broth. You can boost the flavor and nutrition by adding fresh spinach or chopped roasted red peppers during the last 5 to 10 minutes of cooking. Chop the onions and prepare the chicken ahead of time to save time on busy evenings. Pair this dish with a crisp Greek salad or a side of roasted vegetables for a complete meal.