Chicken, Orzo & Artichoke Skillet

Prep time : 15 minutes | Cook time : 25 minutes | Makes 3 servings

Golden seared chicken thighs, tender orzo, and briny artichokes come together in this Mediterranean-inspired skillet that’s as comforting as it is vibrant. A splash of white wine deepens the flavour, while lemon, dill, and a crumble of feta brighten every bite. With olives for saltiness, chili flakes for a little heat, and the option of adding sweet sautéed leek, this one-pan meal is simple, soulful, and endlessly satisfying.

INGREDIENTS

• Olive oil

• 6 chicken thighs, skin on, bones removed

• Salt & freshly cracked black pepper

• 2 tbsp butter

• 4 garlic cloves, minced

• 1 small leek, thinly sliced (optional)

• 1 cup dry orzo

• 1 cup dry white wine (or vermouth)

• 1 ½ cups chicken broth

• 1 jar marinated artichoke hearts, drained

• ¾ cup green olives, pitted (your favorite kind)

• ½ tsp chili flakes (or to taste)

• Zest and juice of 1 lemon

• Feta cheese, for crumbling on top

• Fresh dill, for garnish

INSTRUCTIONS

1. Sear the chicken:
   Preheat the oven to 400°F (200°C). Season chicken thighs with salt and pepper. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken, skin side down first, until golden and crispy, 5–6 minutes per side. Remove and set aside.

2. Build the base:
   Add butter to the same skillet. Sauté the leek (if using) for 3–4 minutes until softened, then stir in the garlic. Add the orzo and toast for 1–2 minutes until lightly golden.

3. Deglaze:
   Pour in the wine, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.

4. Combine:
   Add chicken broth, artichokes, olives, chili flakes, lemon zest, and lemon juice. Stir to combine, then nestle the chicken thighs back into the skillet, skin side up.

5. Bake:
   Transfer the skillet to the oven and bake uncovered for 15 minutes, until the chicken is cooked through and the orzo is tender. You can scatter feta over the skillet before baking so it turns soft and golden, or crumble it on after baking for a fresher, tangier finish—either way is delicious.

6. Serve:
   Garnish with fresh dill and serve straight from the skillet.