Description
A delightful one-pot dish combining tender chicken thighs, orzo pasta, and a tangy lemon-garlic sauce, perfect for busy weeknights or casual gatherings.
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 or Dutch oven over medium-high heat.
- Add the chicken pieces in a single layer and cook until they’re browned on all sides, about 5-7 minutes. Once done, remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and cook until it’s softened, approximately 5 minutes.
- Stir in the minced garlic and sauté for about a minute until aromatic.
- Toss in the orzo pasta, stirring to coat with the oil and onion mixture.
- Pour in the chicken broth and lemon juice, bringing the mixture to a boil.
- Return the chicken to the pot, and season with salt and pepper.
- Reduce the heat to low, cover, and let it simmer for 15-20 minutes until the orzo is cooked and the liquid has been absorbed.
- Finally, stir in the fresh parsley before serving.
Notes
For a lighter version, consider using vegetable broth. Feel free to add fresh spinach or cherry tomatoes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian