Lemon Garlic Chicken and Orzo
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servings
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Ingredients
- 6 chicken thighs
- 2 TBS olive oil
- 1 chopped onion
- 5 - 6 sliced mushrooms
- 2 cups baby spinach
- 3 - 4 sprigs fresh thyme
- 1 cup orzo
- 1 cup chicken stock
- juice of 3 lemons
- 4 cloves minced garlic
- 1/3 cup olive oil
- 2 TBS dijon mustard
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- Make the lemon garlic dressing by combining lemon juice, garlic, olive oil, mustard, oregano, salt, and pepper in a small bowl. Whisk together until blended and set aside.
- Using paper towels, pat chicken dry. Trim off excess skin and fat and lightly salt and pepper both sides of the chicken.
- Heat oil in oven proof skillet over medium heat. Add chicken skin side down. Cook 12 – 15 minutes until golden brown.
- Turn chicken over and cook and additional 5 – 7 minutes. Remove chicken from the pan.
- Add the onions and mushrooms to the skillet and cook 2 – 3 minutes. Stir in orzo.
- Add spinach and mix well until it starts to wilt. Add chicken stock and thyme.
- Add the chicken back to the skillet and spoon the lemon garlic dressing over each piece of chicken and pour the rest over the orzo.
- Transfer skillet to the oven. Cook for 20 – 25 minutes.