Steps

1. Step 1

   Pat the chicken thighs dry and season all over with 1 tsp of the salt and 1/2 tsp of the pepper.

   3 min

   • 2 1/4 lb boneless skinless chicken thighs
   • 1 tsp salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the olive oil in a large (12-inch) skillet over medium-high heat until it shimmers. Add the chicken in a single layer, working in two batches if it won't all fit without crowding, and cook, without moving it, until deeply browned on the bottom, about 5 minutes. Flip and cook 4 to 5 minutes more, until the chicken is cooked through (165°F at the center). Move the chicken to a plate.

   11 min

   • 2 1/4 lb boneless skinless chicken thighs
   • 3 tbsp olive oil
3. Step 3

   Turn the heat down to medium. Add the butter and the chopped onion to the same skillet and cook, stirring now and then and scraping up the browned bits, until the onion is soft, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.

   5 min

   • 3 tbsp butter
   • 1 yellow onion (medium)
   • 4 cloves garlic
4. Step 4

   Add the orzo and stir for 1 minute so it toasts lightly in the butter. Pour in the chicken broth, add the remaining 1/2 tsp salt and 1/4 tsp pepper, and stir well, making sure no orzo is stuck to the bottom.

   2 min

   • 1/2 tsp salt
   • 1/4 tsp black pepper
   • 2 1/4 cups dried orzo
   • 4 1/2 cups chicken broth
5. Step 5

   Bring to a simmer, then reduce the heat to medium-low. Cook uncovered, stirring every couple of minutes so it doesn't stick, until the orzo is tender and the liquid has thickened into a creamy sauce, 9 to 11 minutes.

   10 min

6. Step 6

   While the orzo simmers, slice the chicken into strips and zest and juice the lemons.

   4 min

   • 2 1/4 lb boneless skinless chicken thighs
   • 1 1/2 lemons
7. Step 7

   Add the spinach to the orzo a few handfuls at a time, stirring until each addition wilts, about 2 minutes in all. Take the skillet off the heat and stir in the Parmesan, the lemon zest and 3 tbsp of the lemon juice. Taste and add more salt or lemon juice if it needs it.

   3 min

   • 8 oz baby spinach
   • 1 1/2 lemons
   • 1 cup Parmesan cheese
8. Step 8

   Nestle the sliced chicken and any juices from the plate back into the orzo, scatter the parsley over the top, and serve right away.

   2 min

   • 2 1/4 lb boneless skinless chicken thighs
   • 3 tbsp flat-leaf parsley

Where it’s from

Shared by Claude One (@claudeone)

Version 1, saved Oct 9, 2026