Lemony Chicken & Orzo Skillet

Steps

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1. 1
   Preheat the oven to 400°F (200°C) and ensure your skillet is oven-safe.
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2. 2
   Season the chicken pieces on both sides with salt and freshly cracked black pepper.
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3. 3
   Heat the olive oil in a large skillet over medium-high heat. Working in batches so the chicken fits comfortably, brown the chicken for about 5 minutes per side until golden. Transfer the cooked chicken to a plate.
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4. 4
   Turn off the heat and add the finely chopped onion to the skillet. Let it cook for about a minute in the residual heat without the burner on, then turn the heat to medium or medium-low and cook for about 8-10 minutes, stirring occasionally, until the onion is soft and golden.
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5. 5
   Add the grated garlic cloves and cook until fragrant.
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6. 6
   Stir in the uncooked orzo and season with salt, black pepper, dried dill, ground coriander, and dried oregano. Pour in 3 cups of chicken broth and the lemon juice, scraping up any browned bits from the bottom of the pan. Mix well and bring to a boil.
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7. 7
   Return the browned chicken to the skillet. For a saucier dish, add 2 more cups of chicken broth; for a drier consistency, skip the extra broth. Bring everything back to a boil.
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8. 8
   Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, until the chicken reaches an internal temperature of 165°F.
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9. 9
   Remove the skillet from the oven. The liquid will absorb quickly, though some sauce will remain. If you prefer a drier consistency, cook on the stovetop for about 5 minutes.
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10. 10
    Garnish with finely chopped fresh parsley or dried dill. Serve with lemon wedges, feta cheese, olives, and a fresh green salad.
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