Description
A quick, bright, and comforting one-pot dinner featuring tender chicken thighs and creamy orzo, ready in just 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add the chicken pieces in an even layer. Cook, stirring occasionally, until browned on all sides, about 5–7 minutes. Remove the chicken and set aside.
- In the same pot, reduce heat to medium and add the chopped onion. Cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and sauté for about 30–60 seconds until fragrant.
- Add the orzo and stir to coat in the fat and aromatics; toast for 1 minute.
- Pour in the chicken broth and lemon juice, and bring to a boil.
- Return the browned chicken to the pot, scatter in the salt and pepper, and stir gently to combine.
- Reduce heat to low, cover, and simmer until orzo is tender and most liquid is absorbed, 15–20 minutes.
- Remove from heat, stir in the chopped parsley, taste, and adjust seasoning if desired.
- Serve warm.
Notes
For added flavor, consider using 1/4 cup lemon juice plus 1 teaspoon lemon zest. Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean