Crispy Skillet Chicken Thighs with Lemon Garlic Orzo
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
Chicken Thighs
  • 5 bone-in and skin on chicken thighs with extra skin removed
  • salt and pepper
  • 2 tablespoons bacon grease or canola oil
Lemon Garlic Orzo
  • 1 tablespoon bacon grease or canola oil
  • 5 garlic cloves, minced
  • 8 ounces crimini mushrooms, sliced
  • ¾ cup or 1 large leek cleaned and finely diced*
  • 3½ cups chicken stock
  • 3 tablespoons lemon juice
  • 16 ounces orzo
  • salt and pepper, to taste
  • 1 medium cauliflower cut into florets then steam and chopped
  • 1 cup Sargento Cheddar Fine Cut shredded cheese
  • lemon slices (optional)
  • fresh parsley (optional)
Chicken Thighs
  1. Preheat your skillet over medium heat for 10 minutes. Add the grease or oil to the skillet. Season chicken thighs generously with salt and pepper and place in the hot skillet with skin side down. Cook for 10-15 minutes without touching the chicken thighs. Once the skin is crispy, turn the chicken thighs over and cook for another 25-30 minutes or until the chicken is cooked all the way through.
  2. Remove from the pan and set aside. Cover with aluminum foil.
  3. Discard the grease or oil from the pan.
Lemon Garlic Orzo
  1. Place the grease or oil into the skillet and add the minced garlic, sliced crimini mushrooms, and diced leeks. Saute for 5 minutes or until the mushrooms start to sweat and cook down.
  2. Place the chicken stock, lemon juice, and orzo into the skillet. Simmer for 10 minutes.
  3. Add the cauliflower and cheese and mix. Taste and season with salt and pepper.
  4. Place the chicken thighs on top of the orzo and garnish with lemon slices and fresh parsley.
*To properly clean the leeks: remove the dark green on the leeks, chop the light green and white root finely. Place the chopped leek into a bowl of cold water. Mix and strain the water using a strainer.
Recipe by Gal on a Mission at