Description
This one-pot wonder is ready in 30 minutes and tastes like you spent hours in the kitchen. Skip the dishes, not the flavor.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1½ cups (300g) orzo pasta, uncooked
- 4 cups (950ml) chicken broth, low sodium preferred
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup (150g) cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- ½ cup (50g) grated Parmesan cheese
- ¼ cup (15g) fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Season chicken pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken for 3-4 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium and add diced onion. Cook for 2-3 minutes until translucent. Add garlic and bell pepper, cooking for another 1-2 minutes. Stir in dried oregano, thyme, and red pepper flakes.
- Add uncooked orzo and stir for 1-2 minutes to toast slightly. Pour in chicken broth and bring to a gentle boil. Return chicken to the pot with any juices. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally.
- When orzo is almost tender, add cherry tomatoes and cook 2-3 minutes until softened. Remove from heat and stir in lemon juice, Parmesan cheese, and most of the parsley. Cover and let stand for 5 minutes.
- Give the dish a final stir, taste and adjust seasoning. Spoon into bowls, garnish with remaining parsley, and serve hot.