Name: Skillet Chicken with Orzo & Tomatoes
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (6 ounce) bone-in, skin-on chicken thighs; 0.25 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; 0.5 teaspoon crushed fennel seeds; 3 tablespoons extra-virgin olive oil, divided; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 1 large red onion, sliced (¼-inch); 1 pint cherry tomatoes; 1 cup uncooked orzo; 0.333 cup pitted Kalamata olives; 1.5 cups unsalted chicken broth; Chopped fresh flat-leaf parsley for garnish

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I use a different protein?

Accepted Answer

Yes, you can easily swap the protein. Adjust cooking time as needed — smaller cuts cook faster, and plant-based proteins may need less time. Ensure the substitute is cooked through before serving.

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