Chicken Thighs and Orzo with Tomatoes, Corn, and Feta

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For the chicken:

For remaining skillet:



  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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