This one-pot dinner comes together with golden-seared chicken thighs, tender orzo, and a bright lemon-garlic broth that soaks into every bite. Onion, garlic, oregano, and a hit of red pepper flakes build savory depth while the pasta cooks right in the pot, so it soaks up all that flavor as it simmers. Baby spinach gets stirred in at the end for a fresh, wilted finish, and a generous squeeze of lemon juice keeps the whole dish tasting light and vibrant. Fresh parsley and lemon wedges on top add a little extra brightness before serving. It's a simple, vegetable-and-citrus-forward dinner that fits naturally into a Mediterranean way of eating, and it comes together in a single pot for easy cleanup.
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Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat 2 tbsp olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer to a plate; the chicken will not be cooked through at this point.
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