Instructions

1. Season chicken thighs with lemon pepper, garlic powder, and salt.

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

3. Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and cover to keep warm.

4. In the same skillet, melt butter and sauté garlic for 30 seconds.

5. Add orzo and stir for 1 minute to toast lightly.

6. Pour in chicken broth, lemon zest, and lemon juice. Bring to a simmer.

7. Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.

8. Serve chicken over orzo and garnish as desired.