Description
A bright, comforting, and quick one-pot dish where tender chicken thighs simmer with orzo in a lemony broth, finished with fresh parsley.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped (yellow or sweet)
- 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 a large pot or deep skillet over medium-high heat and add the olive oil. When hot, add the chicken pieces in a single layer. Brown on all sides, about 4–6 minutes—don’t overcrowd; brown in batches if needed. Remove the chicken and set aside.
- Lower heat to medium. Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook 30–60 seconds, until fragrant.
- Add the orzo to the pot and stir constantly for about 1 minute to toast it.
- Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pot. Increase heat to bring to a gentle boil.
- Return the browned chicken to the pot. Season with salt and pepper. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally.
- Remove from heat and stir in the chopped parsley. Adjust seasoning as needed.
Notes
Use fresh lemon juice for the best flavor. Can substitute with chicken breasts but monitor cooking time to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean