One-Pan Greek Lemon Chicken and Orzo

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 1 pound of chicken thigh pieces and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the skillet and set aside.

Add 1 cup of orzo pasta to the same skillet and toast for 2-3 minutes over medium heat, stirring constantly, until lightly golden.

Pour in 3 cups of chicken broth and 1/2 cup of fresh lemon juice. Stir in 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

Return the cooked chicken to the skillet and stir gently to combine. Continue to cook, uncovered, for another 3-5 minutes, or until the chicken is heated through and the sauce has thickened slightly.

Stir in 1/4 cup of fresh chopped parsley just before serving.