Skillet Chicken with Orzo and Olives

Ingredients

• 4 chicken thighs
• Pinch of salt and pepper
• 1 Tbsp olive oil
• 4 cloves garlic, minced
• 15 oz. can diced tomatoes
• 1/3 cup pitted kalamata olives
• 1/2 tsp dried oregano
• 2 cups chicken broth
• 1.5 cups uncooked orzo
• 1/4 bunch parsley, optional

Directions

1. Use a paper towel to dry the chicken thighs well, then add a pinch of salt and pepper to each side. Warm the olive oil over medium heat in a large, deep skillet. When the oil looks hot and glossy, set the chicken in the pan skin side down. Brown the thighs on each side until golden, about 5-7 minutes per side, then transfer them to a clean plate.
2. Tip out the extra fat from the skillet, saving only enough to cook the garlic. Lower the heat to medium-low, add the minced garlic, and cook for about 1 minute, just until it softens and smells wonderful.
3. Stir in the diced tomatoes with their juices, the oregano, the olives, and a little freshly cracked pepper. Mix everything together, letting the tomato juices loosen the browned bits stuck to the pan. Give the kalamata olives a rough chop, then add them to the skillet.
4. Pour in the chicken broth, add the orzo, and stir to combine. Tuck the browned chicken thighs into the skillet, cover it, and raise the heat to medium-high. Once the skillet reaches a boil, reduce the heat to low, or to the lowest setting that keeps a gentle simmer going. Simmer, covered, for 15 minutes.
5. Turn off the heat and let the skillet sit for 5 minutes. The tomatoes and olives will be sitting on top, so use a fork to gently fold everything back through the orzo. You are looking for tender orzo with a lightly saucy texture. Pull the parsley leaves from the stems, chop them roughly, and scatter them over the top.