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Lemon Chicken Orzo

A close-up of a skillet filled with lemon chicken orzo, garnished with lemon slices and fresh parsley.
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A bright and lemony one-pot orzo dish with tender chicken and fresh herbs, perfect for a quick weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups orzo pasta
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • Lemon zest for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, dried oregano, salt, and pepper, and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  4. Stir in the orzo pasta. Return the browned chicken to the skillet.
  5. Cover the skillet, reduce heat to medium-low, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally.
  6. Remove from heat. Stir in the fresh lemon juice, chopped parsley, and dill.
  7. Serve immediately, garnished with lemon zest if desired.

Notes

  • For a creamier texture, stir in 1/4 cup of grated Parmesan cheese at the end.
  • This dish reheats well for lunches. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Feel free to add a handful of spinach or peas in the last few minutes of cooking for extra vegetables.

Nutrition

Find it online: https://mdlatdmm.com/lemon-chicken-orzo-30-min-one-pot/