Lemon Pepper Chicken with Orzo

Zesty lemon pepper chicken thighs are cooked in one skillet along with orzo, chicken broth, and parsley. Lemon Pepper Chicken with Orzo is a one pot meal.

4 chicken thighs* ($3.28)
5 tsp lemon pepper seasoning, divided ($0.25)
1 Tbsp canola oil ($0.04)
2 cloves garlic ($0.16)
2.5 cups chicken broth ($0.30)
1/4 bunch parsley ($0.19)
1.5 cups orzo ($0.89)
2 oz feta, crumbled ($1.12)

Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 1 tsp per chicken thigh).
Heat a large, deep skillet over medium flame. Add 1 Tbsp canola or vegetable oil. When the oil is hot (it should be shimmering), add the chicken thighs, skin side down. Allow the thighs to cook until browned, then flip and brown on the second side (about five minutes on each side for bone-in thighs with skin). Remove the cooked thighs to a clean plate.

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