Tomato Orzo with Basil Chicken

Season the Boneless, Skin-On Chicken Thighs (6) with Dried Basil (1 tsp) , Onion Powder (1 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Use a fork to poke some holes in the meat and use your hand to rub the seasoning around the chicken.

Heat Unsalted Butter (1 Tbsp) and half of the Olive Oil (1/2 Tbsp) in a pan over medium-high heat. Once hot, place the chicken skin side down. Cook for 7-10 minutes on each side or until cooked through. Then remove from the pan and set aside.

Heat the same pan with the remaining Olive Oil (1/2 Tbsp) over medium-high heat, add Cherry Tomatoes (2 1/4 cups) , and cook for about 5-8 minutes until partially broken down.

Meanwhile, in the stock pot with boiling Chicken Broth (7 cups) , cook the Orzo Pasta (2 2/3 cups) for about 5 minutes, then drain. Reserve some pasta water to use later if needed.

To the pan with tomatoes, add Fresh Basil Leaves (2 sprigs) , Garlic (3 cloves) , Italian Seasoning (1/2 tsp) , Crushed Red Pepper Flakes (1/2 tsp) , 1 tsp of Lemon Zest (1) , Salt (to taste) , and Ground Black Pepper (to taste) . Stir to combine.

Remove from the heat. Garnish with basil. Serve with Feta Cheese (3/4 cup) .