The One-Pot Lemon Chicken Skillet I Make On Weeknights

Instructions

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1. 1 Slice the chicken thighs into strips (about 1/2 inch thick) and transfer them to a medium bowl. Toss the sliced chicken with the salt and pepper to coat.
2. 2 Heat a 10-inch skillet over medium-high heat. Add the olive oil and swirl the pan so the oil evenly coats the bottom. When the oil begins to shimmer, add the dry orzo to the pan. Cook, stirring continuously, until each grain is coated in oil, the orzo takes on a golden color, and it smells a little nutty, about 2 minutes.
3. 3 Add the chicken stock, lemon juice, vinegar, and capers (if using) to the pan and continue to stir. Allow the stock to come to a rolling boil, then immediately turn the heat down to medium. You’re looking for a consistent simmer. Allow the orzo to cook for 8 minutes, stirring every few minutes and scraping the bottom so none of the orzo sticks to the pan.
4. 4 At this point, the amount of liquid in the pan should have reduced dramatically and the orzo should be creamy. Add the chicken to the pan and stir it through the orzo. Cover the pan with a lid and cook, stirring at least once, until the chicken is cooked through, about 5 minutes. Uncover the pan and continue to cook, stirring often, until the orzo is tender and cooked through, about 8 more minutes.
5. 5 Taste to see if the amount of lemon and salt is to your taste. Add another tablespoon of lemon juice, if desired. Stir in the parmesan cheese, then spoon onto plates to serve. Leftovers can be refrigerated in an airtight container for up to 4 days. To reheat, microwave, covered, in 30-second intervals until heated through. Love the recipe? Leave us stars and a comment below!