This step builds flavor from the start.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Season chicken thighs with salt, pepper, and oregano on both sides.

Place them in the skillet and sear for 4–5 minutes per side, until golden brown.

Remove chicken from the skillet and set aside—you’ll finish cooking them later with the orzo.

📝 Pro tip: Don’t overcrowd the pan. Searing in batches helps achieve that crispy, caramelized exterior.

This is where the magic starts to build.

In the same skillet, lower the heat to medium.

Add the remaining 1 tablespoon olive oil, then stir in the diced onion.

Cook for about 3–4 minutes, until softened and fragrant.

Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.

This quick step gives orzo a nutty, satisfying depth.

Stir in the orzo pasta, coating it in the oil and aromatics.

Cook for 1–2 minutes, stirring often, until the edges start to turn golden.

Let the skillet do the heavy lifting.

Pour in the chicken broth and lemon juice (if using), scraping up any browned bits from the bottom of the pan for extra flavor.

Return the seared chicken thighs (and their juices) to the skillet, nestling them into the orzo.

Cover and reduce heat to low. Let it all simmer gently for 15–18 minutes, or until the chicken is cooked through and the orzo is tender.

🔁 Stir halfway through to make sure the orzo doesn’t stick, and add a splash more broth if needed.

This final touch takes it from good to “can we have seconds?”

Remove the skillet from heat. If desired, stir in Parmesan cheese until creamy and melted.

Sprinkle with fresh herbs like parsley or basil for brightness and color.