Greek Lemon Chicken with Orzo




8 bone-in chicken thighs, skin removed 1 onion, chopped medium 8-12 mushrooms, sliced thick ¼ cu. pine nuts ¼ cu. olive oil ¼ teaspoon. dried oregano ¼ teaspoon. dried mint flakes 4 cu. low-sodium chicken broth ⅔ pound orzo 4 Tb. lemon juice, from 2 lemons 2 Tb. fresh oregano, chopped fine 2 Tb. fresh parsley, chopped fine ½ cu. grated Parmesan or Kefalotyri cheese salt & pepper

Nutritional information

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Season chicken with salt & pepper. Heat oil in 12-in. skillet over medium high heat until shimmering. Add chicken pieces and brown on all sides, about 8 min, and remove to plate. Remove all but 2 Tb. fat from skillet then sauté mushrooms and onions, about 6 min. Push mushrooms and onions to sides of pan and add pine nuts to brown. Deglaze pan with 2 cups chicken stock and 3 Tb. lemon juice. When stock comes to a boil, return chicken to pan and reduce heat. Simmer, covered, until chicken is tender, about one hour. Preheat broiler. Remove chicken to a clean plate, tent with foil and keep warm. Add more broth to pan to make about 2 cups. Stir in orzo and bring to a boil. Reduce heat and simmer, covered without stirring, about 10 min. Stir orzo and add a bit more broth as needed until orzo is cooked, about 15 min. total. Off heat, stir in fresh herbs, grated cheese and remaining 1 Tb. lemon juice. Snuggle chicken into orzo in pan and place under broiler until orzo is slightly browned and crispy on top. Let sit 5-10 min. before serving.