Description
Savor the simplicity of one-pot chicken and orzo! Deliciously easy, it’s a quick, hearty meal packed with savory herbs and veggies. Try it now!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 oz (227g) orzo pasta (about 1¼ cups)
- 4 cups (950ml) low-sodium chicken broth
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup (150g) cherry tomatoes, halved
- 1 medium zucchini, diced (about 1 cup)
- 1 lemon (zest and 2 tablespoons juice)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ cup (50g) grated Parmesan cheese
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken pieces dry with paper towels and season with salt and pepper. Prepare and measure all ingredients.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces for 3-4 minutes per side until golden. Transfer to a plate.
- Add diced onion to the same pot and cook for 2-3 minutes until translucent. Add garlic and cook for 30 seconds.
- Add orzo pasta and toast for 1 minute, stirring constantly.
- Pour in chicken broth, scraping up browned bits. Add oregano, thyme, lemon zest, and return chicken to pot with any juices.
- Bring to a boil, reduce heat to simmer, cover and cook for 5 minutes. Add zucchini and tomatoes, continue cooking covered for 5-7 minutes until orzo is al dente.
- Remove from heat, stir in lemon juice, Parmesan cheese, and half the parsley. Let stand covered for 5 minutes.
- Taste and adjust seasoning with salt and pepper. Garnish with remaining parsley and additional Parmesan if desired.