Description
A fast, flavorful one-pan dinner featuring tender chicken thighs, garlic, and creamy orzo in a bright lemon sauce.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 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 olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add chicken pieces in a single layer and sear until browned on all sides, about 4–5 minutes.
- Remove chicken to a plate and set aside.
- Add chopped onion to the pot and cook until softened, about 4–5 minutes.
- Stir in minced garlic and cook until fragrant.
- Add orzo to the pot and stir for 1-2 minutes.
- Pour in chicken broth and lemon juice.
- Return the browned chicken to the pot and season with salt and pepper.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 15–20 minutes until orzo is tender and most liquid is absorbed.
- Remove from heat and stir in chopped parsley.
- Serve hot.
Notes
For creamier results, stir in cream or Parmesan. Substitute orzo with gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean