A comforting one-pan meal featuring seasoned chicken thighs, toasted orzo cooked in white wine and chicken broth, finished with cream, Parmesan, and fresh lemon and herbs.
Start by patting 4 chicken thighs dry with a paper towel. Season them generously on both sides (the creator recommends Adobo seasoning). Add some oil to a pan and heat it over medium heat. Place the chicken skin-side down and cook for about 6 to 7 minutes per side, then set them aside. In the same pan, add 4 cloves of minced garlic and 16 ounces of orzo. Toast the orzo for about 1 minute, stirring continuously. Then, add 1 cup of white wine and 3.5 cups of chicken broth. Stir frequently while the orzo is cooking and season with chicken bouillon powder and lemon pepper. Once the orzo is al dente, turn off the heat and stir in 3 tablespoons of butter, half a cup of heavy whipping cream, and 1 cup of freshly grated or shredded Parmesan cheese. Finally, add your cooked chicken thighs back into the pan and garnish with fresh lemon juice, lemon zest, fresh dill, and fresh parsley. Enjoy!
