50 minutes
A delicious and comforting dish featuring crispy chicken thighs, orzo, and broccoli, all infused with the bright flavors of lemon and thyme.
Chicken Thighs, Bone-in, Skin-on, patted dry
0 lb
teaspoons
teaspoons
tablespoons
tablespoons
Lemon, thinly sliced, seeds removed
each
Broccoli Florets, cut into smaller pieces if larger
cups
Dried Orzo
cups
teaspoons
Garlic Clove, minced
each
cups
Low-Sodium Chicken Broth
cups
1. Season Chicken Thighs
Season both sides of the chicken thighs generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Patting the thighs dry helps get that beautiful golden-brown crust when cooking.
2. Brown Chicken Thighs
Heat 2 tablespoons of extra-virgin olive oil in a large, heavy skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin-side down in the skillet. Allow them to cook undisturbed for about 7 minutes until the skin is deeply golden and crispy. Flip the thighs and let them cook for another 5 minutes. Transfer the browned chicken to a plate and set aside.
3. Caramelize Lemon Slices
Reduce the heat slightly and add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the thinly sliced lemon rounds. Cook these for about 1 to 2 minutes until they are slightly caramelized. Transfer the lemon slices to the plate with the chicken.
4. Cook Broccoli and Orzo
In the same skillet, add the broccoli florets, dried orzo, fresh thyme leaves, minced garlic, and an additional 1/2 teaspoon of kosher salt. Stir to coat everything in the residual oil and butter, cooking for about 5 minutes until the orzo starts to toast and the garlic becomes fragrant.
5. Deglaze with Wine
Pour in 1/2 cup of dry white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let the wine simmer until mostly absorbed, which should take about 1 to 2 minutes.
6. Add Broth and Return Chicken
Add 2 cups of low-sodium chicken broth and return the cooked lemon slices to the skillet. Nestle the chicken thighs, along with any accumulated juices, back into the skillet on top of the orzo and broccoli mixture.
7. Cook Together
Cover the skillet and let everything cook together over medium heat for about 13 to 15 minutes, or until the chicken is fully cooked through and the orzo is tender. If you prefer a bit more browning on your chicken, uncover the skillet and cook for an additional 3 to 5 minutes.
8. Serve
Serve the lemon-thyme chicken thighs warm, with the orzo and broccoli nestled around them, soaking up all the delicious broth and flavors. Enjoy!
Use shrimp instead of chicken and spinach in place of broccoli. Garlic can be added to the lemon and thyme for a different flavor profile.
Swap chicken thighs for a firm, white fish like cod or halibut and replace broccoli with asparagus.
Replace lemon with orange and thyme with rosemary. Swap broccoli for green beans for a different but harmonious flavor combination.
Use balsamic vinegar and basil instead of lemon and thyme. Roasted red peppers can replace broccoli for a Mediterranean twist.
Keep the protein and grain the same, but use a mix of Mediterranean vegetables like zucchini, cherry tomatoes, and olives.
Use high-quality, preferably organic, chicken thighs and fresh thyme and lemon zest for the most vibrant flavors.
Employ a hot cast-iron skillet, cook skin-side down without overcrowding, and render out fat for later use.
Pat chicken dry, season with salt, pepper, and thyme, and marinate in olive oil, lemon zest, and thyme if possible.
After searing, deglaze the pan with white wine, chicken stock, or lemon juice to capture flavorful fond for cooking orzo.
Use lemon juice and thyme judiciously, adding lemon zest towards the end for brightness.
Comments (0)