Preheat your oven to 425 degrees Fahrenheit. This initial step is crucial as it ensures that the chicken gets that beautiful, golden sear while cooking.
In a large, oven-safe skillet, heat olive oil over medium-high heat. The oil should shimmer, indicating it’s hot enough to start cooking.
Season the boneless chicken thighs with oregano, salt, and pepper on both sides. This seasoning is vital for flavoring the chicken.
Once seasoned, place the chicken in the skillet, skin side down. Sear for about three minutes until the skin turns golden brown. This step locks in the juices and adds flavor.
Flip the chicken thighs over and sear the other side for another three minutes. Pay attention to the color; you want a nice golden hue.
Transfer the skillet to the oven and cook for 10 to 15 minutes. You’ll know the chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Once cooked, carefully remove the skillet from the oven. Transfer the chicken to a plate to keep warm, and drain any excess fat from the skillet.
Now it’s time to bring everything together! Return the skillet to the stove over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Add the uncooked orzo, chicken broth, and kalamata olives to the skillet. Stir these together and bring the mixture to a boil.
Once boiling, reduce the heat and cover the skillet. Allow it to simmer for 15 minutes or until the orzo is tender. Keep an eye on it to ensure it doesn’t stick.
After the pasta is cooked, stir in the dill weed, lemon zest, and baby spinach leaves. Mix until the spinach wilts slightly; this should only take a minute.
Return the cooked chicken to the skillet to warm through. Finally, top the dish with feta cheese, roasted red bell peppers, and purple onion. Enjoy your delicious meal!
