Chicken Thighs and Orzo with Tomatoes, Corn, and Feta

This Chicken Thighs and Orzo with Tomatoes, Corn, and Feta is simple and quick and the perfect easy weeknight recipe!

THIS POST IS SPONSORED BY DEXAS.

Ingredients You’ll Need

  • Boneless, skineless chicken thighs. I always like to trim the excess fat off of these before cooking. You can use a knife, but I find kitchen shears to be the easiest way.
  • Dried oregano.
  • Garlic powder.
  • Red pepper flakes.
  • Lemon.
  • Garlic.
  • Dried orzo.
  • Chicken broth.
  • Cherry tomatoes.
  • Corn.
  • Feta cheese.
  • Dill.

Whenever I’m making one skillet meals, I always use this Dexas FlexLid because it fits all of my large skillets that I do not have lids for. It’s a universal pan lid cover made of tempered glass and silicone and it’s so so helpful! It has a steam release vent on the side and is dishwasher safe. I like to keep it in the drawer next to my cook top so I can easily grab it when I need it. Highly recommend!

It’s hard to choose just one, but this orzo skillet is definitely one of my favorites! The creaminess from the feta and juicy tomatoes pairs perfectly with the perfectly seasoned chicken thighs and al dente orzo. I hope you absolutely love it!!

Other Orzo Skillets to Try!

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Chicken Thighs and Orzo with Tomatoes, Corn, and Feta

  • Author: Lindsay Cola (Tippens)
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

For the chicken:

  • 1.5 lbs boneless, skineless chicken thighs, excess fat trimmed 
  • 2 tsp oregano 
  • 1 tsp garlic powder 
  • 1/4 tsp red pepper flakes 
  • Zest and juice of 1 lemon 
  • 1 tsp minced garlic 
  • Salt and pepper

For remaining skillet:

  • 1.5 cups dried orzo 
  • 1 tsp minced garlic 
  • 3 cups chicken broth 
  • 1 pint cherry tomatoes 
  • 2 cups corn kernels, or 15 oz can (drained)
  • 6 oz crumbled feta 
  • Lemon Zest and fresh dill for serving
  • Salt and pepper, to taste
Scale

Instructions

  1. In a bowl, combine all chicken ingredients and toss to combine until evenly coated. (*this can be done ahead of time and covered in the fridge to marinate until you are ready)
  2. Heat a non stick or cast iron skillet over medium high heat & add a few tablespoons of olive oil. Add chicken thighs top side down and cook for 4 minutes. Flip and Cook an additional 4-5 minutes, until cooked through, reduce heat if you need to so they don’t burn. Transfer to a plate on the side.
  3. Using the same skillet, add tomatoes and a little more oil/1 T butter if needed. Cook tomatoes for 5-6 minutes until starting to soften/blister.
  4. Add dried orzo, corn and garlic to skillet and toss to combine until garlic is fragrant and orzo slightly toasted. ~45 seconds
  5. Pour in chicken broth and season with salt and pepper. Bring to a boil then reduce heat and simmer for 12-15 minutes, stirring every so often until liquid has reduced and orzo cooked. It should be creamy!
  6. Stir in 3/4 of the feta then nestle the chicken back into skillet, then top everything with more lemon zest, fresh dill, and remaining feta.
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