Lemon Herb Orzo Chicken Skillet

🔥 Prep

• Pat dry the 600 g chicken thighs and cut into bite‑sized pieces (about 2‑cm cubes).
• Measure 250 g orzo pasta and set aside.
• Pour 600 ml chicken broth into a measuring cup.
• Peel and finely chop 1 pcs yellow onion.
• Peel and mince 5 cloves garlic.
• Zest 1 tsp lemon zest and juice 3 tbsp lemon juice from a lemon.
• Roughly chop 15 g fresh dill.
• Rinse 100 g baby spinach and pat dry.
• Drain and roughly chop 150 g artichoke hearts.
• Pit and halve 50 g Kalamata olives.
• Crumble 75 g feta cheese.
• Measure 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper into small bowls.
• Have 2 tbsp olive oil and 1 tbsp butter ready.

🔥 Cook

• 1. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
• 2. Add the chicken pieces, season with ½ tsp salt and ¼ tsp black pepper, and sear for 5‑6 minutes until golden brown on all sides; remove chicken to a plate and keep the pan drippings.
• 3. Reduce heat to medium, add the chopped onion to the same skillet, and sauté for 3 minutes until translucent.
• 4. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 5. Add the orzo pasta and toast, stirring constantly, for 2 minutes until lightly golden.
• 6. Pour in the 600 ml chicken broth, 3 tbsp lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, remaining 1 tsp salt, and ¼ tsp black pepper; bring to a gentle boil.
• 7. Reduce heat to low, cover, and simmer for 10‑12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
• 8. Stir in the baby spinach, artichoke hearts, and Kalamata olives; cook for 2 minutes until spinach wilts.
• 9. Return the seared chicken (with any juices) to the skillet, nestling it into the orzo mixture; heat through for 2 minutes.
• 10. Remove skillet from heat, sprinkle the crumbled 75 g feta and chopped 15 g fresh dill over the top, and let sit for 1 minute to allow flavors to meld.

🔥 Serve

• Spoon the Lemon Herb Orzo Chicken Skillet onto warm plates or a shallow serving bowl.
• Garnish with an extra drizzle of lemon juice, a few lemon zest curls, and additional feta if desired.
• Serve alongside crusty garlic bread, a simple green salad dressed with olive oil and red wine vinegar, or warm pita wedges.
• Enjoy immediately while hot and creamy.