Zesty Lemon Chicken and Orzo Skillet with Garden Zucchini

Wash 2 medium zucchini and slice them into 1/4-inch thick half-moons. Peel and mince 4 cloves of garlic. Zest 1 large lemon to yield 1 tbsp of zest, then juice it to yield approximately 3 tbsp of juice. Finely chop 1/4 cup fresh parsley.

Pat 13 oz chicken thighs dry with paper towels. Season both sides with 1 tsp dried oregano, salt, and pepper.

Heat 2.5 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken thighs in the pan and sear for 5 minutes per side until deeply browned. Remove the chicken from the pan and set aside on a plate.

In the same skillet with the chicken drippings, add 4 minced cloves of garlic and sauté for 1 minute until fragrant.

Add 2.25 cups uncooked orzo pasta to the skillet. Stir constantly for 2 minutes to toast the grains until they are lightly golden and smell nutty.

Slowly pour in 4.5 cups chicken broth, 3 tbsp lemon juice, and 1 tbsp lemon zest. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Stir the sliced zucchini into the liquid. Place the seared chicken thighs and any accumulated juices back into the skillet, nesting them into the orzo and zucchini mixture.

Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 15 minutes, or until the orzo is tender and has absorbed most of the liquid.

Remove from heat and let rest for 2 minutes. Stir in 1/4 cup chopped fresh parsley and serve immediately.