Crispy Skillet Chicken Thighs with Lemon Garlic Orzo – Juicy, flavorful, and crispy chicken thighs seasoned lightly and fried in a skillet using a secret ingredient! You will forget about baked chicken thighs after having it this way! The lemon and garlic orzo is the perfect side dish. Made in only ONE skillet!
- 5 bone-in and skin on chicken thighs with extra skin removed
- salt and pepper
- 2 tbsp oil
- 1 tbsp oil
- 5 garlic cloves, minced
- 8 oz crimini mushrooms, sliced
- 1 large leek cleaned and finely diced (note 1)
- 3½ cups chicken stock
- 3 tbsp lemon juice
- 16 oz orzo
- salt and pepper, to taste
- 1 medium cauliflower cut into florets then steam and chopped
- 1 cup shredded cheddar cheese
- lemon slices (optional)
- fresh parsley (optional)
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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.
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Remove from the pan and set aside. Cover with aluminum foil.
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Discard the grease or oil from the pan.
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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.
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Place the chicken stock, lemon juice, and orzo into the skillet. Simmer for 10 minutes.
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Add the cauliflower and cheese and mix. Taste and season with salt and pepper.
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Place the chicken thighs on top of the orzo and garnish with lemon slices and fresh parsley.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.