There's nothing like a one-pan meal that requires little to no prepwork on a busy weekday, and this chicken orzo skillet is just that.
Category: Main Dish
Cuisine: not set
1 tablespoon extra virgin olive oil
6 boneless skinless chicken thighs (about 1 1/2 pounds)
1 teaspoon kosher salt (plus 3/4 teaspoon, divided)
1 large shallot (chopped)
1 7- ounce jar sun-dried tomatoes (drained and roughly chopped)
1 tablespoon fresh thyme (chopped)
1 cup orzo pasta
3 cups low-sodium chicken broth
3 tablespoons lemon juice (from one large lemon)
1 bunch Tuscan (Lacinato) kale ribs discarded and chopped into 2” pieces
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