Description
A delicious one-pot lemon garlic chicken orzo dish that is quick to prepare and bursting with flavor. 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 (fresh is best)
- 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 a single layer. Brown on all sides, about 4–6 minutes. Use tongs to flip so every piece has some color. Remove the chicken to a plate and set aside.
- Add the chopped onion to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Scrape up any browned bits from the bottom.
- Stir in the minced garlic and cook 30–60 seconds until fragrant—don’t let it burn.
- Add the orzo and stir to coat it in the oil and aromatics for about 1 minute.
- Pour in 2 cups chicken broth and 1/2 cup lemon juice. Increase heat and bring to a boil.
- Return the browned chicken to the pot. Season with salt and pepper.
- Reduce heat to low, cover, and simmer gently for 15–20 minutes, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in chopped parsley just before serving.
Notes
For a creamier finish, stir in cream or grated Parmesan at the end. For gluten-free, swap orzo for short-grain rice or gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean