ONE PAN CHICKEN THIGH AND ORZO PICCATA

Pat the chicken thighs dry with paper towels and season them on both sides with the salt, black pepper, and Ciao Bella Italian seasoning.  Rub the seasoning into the meat and skin to adhere.

Heat the olive oil in a large deep skillet over medium high heat.  When the oil is hot, add the seasoned chicken, skin-side-down.  Let the thighs sear for 4-5minutes until the skin is golden brown and very crispy.  Flip and cook for 2-3 minutes more on the other side until a sear forms.  They will not be cooked through but will finish cooking with the orzo later.  Remove the thighs to a plate and set aside.

To make the orzo, add the onions and garlic to the pan drippings and cook, stirring frequently, over medium high heat for 2 minutes until the onions soften and become fragrant.

Add the raw orzo to the pan and cook for 3-4 minutes more, stirring with a spatula or wooden spoon, until the orzo begins to turn a light toasty brown.  Add the chicken stock, lemon zest, and lemon juice to the pan.  Stir to combine.  Cover the pan and reduce the heat to low and let the orzo cook for 6 minutes.  Open the pan and stir to make sure the orzo is not sticking.  Cover again and cook for an addition 3-5 minutes until the liquid is mostly absorbed and the orzo is al dente in texture.

Add the capers, heavy cream, and butter to the pan.  Cook, stirring, until the butter is melted.

Add the arugula, salt, and black pepper to the pan.  Stir until the arugula wilts.

Nestle the chicken back into the pan, skin-side-up, along with any juices that have formed on the plate.  Cover the pan and cook for an additional 15-20 minutes until the thighs are cooked through, the internal temp is 160-165 degrees, and the juices run clear.

Serve the thighs over the orzo, garnished with chopped parsley and lemon slices.