Description
A bright, homey one-pot dinner with tender chicken, lemony orzo, and fresh parsley — perfect for busy weeknights!
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 the olive oil in a large pot over medium-high heat.
- Add the chicken pieces in a single layer and brown for about 4–6 minutes.
- Remove the chicken and set it aside.
- Add the chopped onion and cook until softened, about 4–5 minutes.
- Add the minced garlic and sauté for 30–60 seconds.
- Add the orzo to the pot and stir continuously for about 1 minute.
- Pour in the chicken broth and lemon juice, bring to a boil.
- Return the browned chicken to the pot, season with salt and pepper.
- Reduce heat to low, cover, and simmer for 15–20 minutes.
- Remove from heat and stir in the chopped parsley just before serving.
Notes
For a vegetarian option, use vegetable broth and chickpeas. Add red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean