Skillet Chicken with Orzo & Tomatoes

4 servings


1 hour 20 minutes

total time


4 (6 ounce) bone-in, skin-on chicken thighs

¼ cup fresh lemon juice, plus more for serving

3 cloves garlic, minced

1 tablespoon chopped fresh rosemary

2 teaspoons chopped fresh oregano, plus more for garnish

½ teaspoon crushed fennel seeds

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt

½ teaspoon ground pepper

1 large red onion, sliced (¼-inch)

1 pint cherry tomatoes

1 cup uncooked orzo

⅓ cup pitted Kalamata olives

1 ½ cups unsalted chicken broth

Chopped fresh flat-leaf parsley for garnish


Combine chicken, lemon juice, garlic, rosemary, oregano, fennel seeds and 2 tablespoons oil in a large zip-top plastic bag. Seal the bag; refrigerate for 25 to 30 minutes.

Remove the chicken from the marinade and pat dry (discard marinade). Sprinkle the chicken evenly with salt and pepper. Heat the remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Arrange the chicken, skin-side down, in the pan; cook, undisturbed, until browned and crispy, about 7 minutes. Flip and cook until browned on other side, about 4 minutes. Transfer to a plate. (The chicken will not be cooked through.) Do not wipe the pan clean.

Add onion and tomatoes to the pan; cook over medium-high heat, stirring occasionally, until the onion is charred and the tomatoes are blistered, about 5 minutes.

Preheat oven to broil with rack in center position. Add orzo and olives to the mixture in the skillet; stir to combine. Stir in broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and nestle the chicken, skin-side up, into the mixture. Cover and simmer over medium-low heat until the orzo is al dente and a thermometer inserted into the thickest portion of chicken registers 165°F, 14 to 15 minutes.

Remove from heat; let stand, covered, for 5 minutes. Uncover and broil until the chicken skin is crisp, 2 to 3 minutes. Garnish with parsley, oregano and a squeeze of lemon juice, if desired. Serve immediately.


Serving Size



641 kcal

Total Fat

37 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat



142 mg


703 mg

Total Carbohydrate

44 g

Dietary Fiber

3 g

Total Sugars

6 g


32 g

4 servings


1 hour 20 minutes

total time
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