Greek Lemon Herb Chicken and Orzo Skillet

Pat chicken thighs dry and season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

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

Add 1 medium chopped yellow onion to the skillet and cook over medium heat for 3-4 minutes, until softened. Add 2 cloves minced garlic and cook for 1 minute more, until fragrant.

Stir in 1.5 cups orzo pasta, 3 cups chicken broth, 0.5 cup fresh lemon juice, and 1 tablespoon dried oregano. Bring to a simmer.

Return the browned chicken to the skillet. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until orzo is tender and most of the liquid has been absorbed, stirring occasionally.

Remove from heat and let stand, covered, for 5 minutes. Garnish with 0.25 cup fresh chopped parsley before serving.