Ingredients

The following ingredients have 4 Servings
  • 4 Chicken Thighs (skin-on, boneless)
  • Salt & Pepper
  • 4 tablespoons Olive Oil (divided)
  • 1 small Onion (diced)
  • 1 clove Garlic (thinly sliced)
  • 12 ounces Orzo
  • 2 1/2 cups Chicken Broth
  • 1 pound Asparagus (trimmed)
  • 1 cup Parmesan (shredded, divided)
  • 1 Lemon (juiced)

Instruction

  • Pat the chicken thighs dry and lightly sprinkle each with salt and pepper.
  • In a large pan over medium high heat add 2 tablespoons of olive oil and then add chicken thighs one at a time. Let cook until skin is browned and they easily release from the pan. Flip and continue to cook until chicken is cooked through, approximately 5-7 minutes per side. Set chicken aside.
  • Add remaining 2 tablespoons of olive oil to the pan along with the diced onions. Cook until onions are translucent.
  • Add garlic and orzo stirring constantly. Cook for 1-2 minutes or until orzo begins to brown.
  • Add chicken broth, asparagus, and about ½ teaspoon of salt. Bring to a boil, cover pan, and reduce heat to a simmer. Cook for approximately 10 minutes or until orzo is al dente and most of the liquid is absorbed.
  • Add ½ cup of Parmesan cheese to the orzo and stir until melted.
  • Squeeze one lemon over the orzo, stir, and then add the chicken thighs back to the pan. Sprinkle with remaining parmesan cheese and serve.