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Flavorful Mediterranean Chicken and Orzo with Crispy Skin

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A quick and easy Mediterranean-inspired dish featuring crispy skin chicken thighs and herby orzo pasta soaked in flavorful pan juices and lemon.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons olive oil (extra virgin)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup orzo pasta (about 180 g)
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 2 cups low-sodium chicken broth (480 ml)
  • 1/2 cup diced tomatoes (fresh or canned, drained)
  • 1/4 cup crumbled feta cheese (optional)
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, and dried oregano. Let rest at room temperature for 10 minutes.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, place chicken thighs skin-side down. Press gently with a spatula. Cook without moving for 7-9 minutes until skin is deep golden brown and crisp. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
  3. Reduce heat to medium-low. Add diced onion to the same pan and cook for 3-4 minutes until translucent. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add orzo to the pan and stir to coat in the onion-garlic mixture. Toast for 2 minutes, stirring frequently.
  5. Pour in chicken broth and stir in diced tomatoes. Bring to a gentle boil.
  6. Nestle the seared chicken thighs back into the pan on top of the orzo. Cover with a lid, reduce heat to low, and simmer for 15-18 minutes, or until orzo is tender and chicken reaches 165°F (74°C) internal temperature.
  7. Remove lid, squeeze fresh lemon juice over the dish, and sprinkle crumbled feta and chopped parsley on top. Gently stir to combine flavors without breaking the chicken skin.
  8. Let the dish rest for 5 minutes off the heat before serving.

Notes

Pat chicken dry before cooking for best crispiness. Use medium heat to avoid burning skin. Toast orzo before adding broth for nuttier flavor. If skin isn’t crispy enough, broil for 2-3 minutes watching carefully. Add extra broth if orzo looks dry during simmering. For gluten-free, substitute orzo with quinoa or rice. Reheat chicken in skillet to maintain crisp skin.

Nutrition

Keywords: Mediterranean chicken, crispy chicken skin, orzo pasta, easy dinner, weeknight meal, chicken thighs, lemon chicken, herby orzo

Find it online: https://atomicbite.com/flavorful-mediterranean-chicken-and-orzo-recipe-with-crispy-skin-easy-and-perfect/