Description
This one-pan lemon chicken orzo is the 30-minute wonder that’ll make you look like a kitchen genius. Bright, zesty, and all in one skillet!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1½ cups dry orzo pasta (10 ounces)
- 3½ cups low-sodium chicken broth
- Zest and juice of 2 medium lemons (about ¼ cup juice)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 3-4 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium and add onion to the same pan. Cook for 3-4 minutes until softened, then add garlic and cook for 30 seconds.
- Add orzo to the pan and toast for 2 minutes, stirring frequently. Pour in chicken broth, lemon juice, and zest. Add oregano, thyme, and red pepper flakes. Season with salt and pepper.
- Return chicken to the pan, nestling pieces into the orzo. Bring to a simmer, reduce heat to medium-low, cover and cook for 10-12 minutes, stirring occasionally.
- Uncover and stir in cherry tomatoes. Cook for 2-3 minutes, then add spinach in batches until wilted.
- Remove from heat and let stand for 5 minutes. Sprinkle with feta cheese and parsley before serving.