Chicken Thighs and Orzo with Tomatoes, Corn, and Feta
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
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
Instructions
- 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)
- 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.
- 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.
- Add dried orzo, corn and garlic to skillet and toss to combine until garlic is fragrant and orzo slightly toasted. ~45 seconds
- 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!
- 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.
