ONE PAN CHICKEN AND ORZO | Easy One Pan Dinner

Season the chicken thighs on both sides with salt and pepper.

Slice the grape or cherry tomatoes in half.

Heat a pan over medium-high heat and add olive oil.

Sear the chicken thighs in the pan for about 3 to 4 minutes until browned, then remove and set aside.

Add more olive oil to the pan, then add the minced garlic and cook for about 30 seconds.

Add the sliced tomatoes to the pan and cook for about 2 minutes.

Add the orzo pasta to the pan and stir to toast for about 2 minutes.

Add 4 cups of water, chicken bouillon powder, lemon juice, and lemon zest to the pan and stir to combine.

Return the chicken to the pan and bring everything to a boil.

Once boiling, lower the heat to medium-low, cover, and let simmer for about 12 minutes.

After 12 minutes, remove the chicken and stir in the chopped kale, cooking for about 2 more minutes.

Return the chicken to the pan and serve, garnished with lemon wedges.

Equipment Needed

Spice Level: