One Pot Lemon Garlic Orzo with Chicken

$- 1 lb boneless, skinless chicken thighs, diced - 1 cup orzo pasta - 4 cups chicken broth - Zest and juice of 2 lemons - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 4 cloves garlic, minced - 1 small onion, diced - 1 cup cherry tomatoes, halved - ½ cup fresh spinach (or kale), roughly chopped - Fresh parsley for garnish Gather these ingredients to create a simple yet flavorful dish. The chicken thighs give a rich taste, while orzo adds a comforting texture. The lemon zest and juice provide a bright flavor that lifts the whole meal. Using fresh garlic and onion gives your dish depth and aroma. Cherry tomatoes add sweetness and color, while spinach provides a nutritious boost. Don't forget the parsley! It adds a fresh finish to your meal. When you have all your ingredients ready, cooking becomes easy and fun. Each element plays an important role in the final dish. Enjoy the process and get excited for the delicious result! {{ingredient_image_1}} - Heat 1 tablespoon of olive oil in a large pot. - Add 1 pound of diced chicken thighs. - Season the chicken with salt and pepper. - Cook for 5-7 minutes until the chicken is brown and cooked through. - Remove the chicken and set it aside. - In the same pot, add 4 cloves of minced garlic and 1 small diced onion. - Cook for 2-3 minutes until the onion is soft and fragrant. - Stir in 1 cup of orzo pasta to toast it for 1-2 minutes. - Pour in 4 cups of chicken broth, zest and juice from 2 lemons, and 1 teaspoon of dried oregano and thyme. - Mix well and bring to a gentle boil. - Lower the heat and cover the pot. - Simmer for 10-12 minutes until the orzo is al dente. - Stir often to keep it from sticking. - Add 1 cup of halved cherry tomatoes and ½ cup of chopped spinach. - Mix with the cooked chicken and cook for about 2 minutes. - Taste and add more salt and pepper if needed. - Ensure chicken is fully cooked before removing. This keeps it safe to eat. - Adjust simmer time based on orzo brand. Different brands may cook at different speeds. - Add red pepper flakes for heat. This gives a nice kick to the dish. - Incorporate fresh herbs like basil or dill. They add bright flavors and freshness. - Serve with a side salad for balance. This adds crunch and freshness to your meal. - Use lemon wedges for added zest. They enhance the dish's bright lemon flavor. Pro Tips Use Fresh Herbs: Fresh herbs like parsley and thyme elevate the flavor of your dish. Add them just before serving to maintain their vibrant taste. Perfectly Cook Orzo: Stir the orzo occasionally while it simmers to prevent sticking and ensure even cooking. Taste it a minute before the timer goes off to check for doneness. Customize Your Veggies: Feel free to add other vegetables such as bell peppers or zucchini. Just make sure they are chopped into small pieces to cook evenly. Leftover Storage: Store any leftovers in an airtight container in the fridge. Reheat gently with a splash of broth to restore the creaminess. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice taste. Tofu gives a great texture for a plant-based option. You can also try pork or beef for a different flavor. Each protein brings its own twist to the dish. If you want to change things up, use rice or quinoa instead of orzo. These options can make the dish gluten-free. Whole wheat orzo is another great choice for a healthier pasta. Each swap gives a unique taste and texture. Feel free to add seasonal vegetables to the mix. Peas or bell peppers add color and nutrients. You can also try zucchini or carrots for extra crunch. Mixing in different veggies keeps the dish fresh and exciting. You can store leftovers in airtight containers. This helps keep the dish fresh. Keep it in the fridge for up to 3 days. After that, the flavors may fade. If you want a longer storage life, freeze the dish. Make sure it cools before you freeze it. Place it in freezer-safe bags or containers. When you're ready to eat, reheat thoroughly before serving. This keeps it safe and tasty. You can use the stovetop or microwave to reheat. For stovetop reheating, add a splash of broth to help rehydrate the orzo. This keeps it from becoming dry. In the microwave, cover the dish to trap steam. This will warm it evenly and keep it moist. Yes, you can prepare this dish ahead of time. If you want to save it for later, refrigerate it in an airtight container. You can also freeze it. Just make sure to let it cool completely before freezing to keep the best texture. Yes, you can use other small pasta options. Pasta like ditalini, small shells, or even farfalle works well in this recipe. Just adjust the cooking time as needed. Each type may cook differently, so check it often. You can easily make this dish healthier. Use less oil to cut fat. Add more vegetables, like zucchini or bell peppers, for extra nutrients. You can also choose leaner cuts of meat, such as chicken breast. This keeps the flavors while making it lighter. This recipe for One Pot Lemon Garlic Orzo with Chicken is simple and full of flavor. You need just chicken, orzo, broth, and tasty spices to create a delicious meal. You can easily change ingredients too, like using shrimp or adding more veggies. Store leftovers in the fridge or freeze for later. Cooking should be fun, and this dish makes it easy to impress your family or friends. Enjoy your cooking journey and feel proud of your meal!$

One Pot Lemon Garlic Orzo with Chicken

A delicious and easy one-pot meal featuring orzo pasta, chicken, and fresh lemon flavors.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs, diced
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 cup orzo pasta
4 cups chicken broth
2 lemons zest and juice
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
1 cup cherry tomatoes, halved
½ cup fresh spinach (or kale), roughly chopped
for garnish fresh parsley, chopped

Instructions

In a large pot, heat olive oil over medium heat. Add the diced chicken thighs and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
In the same pot, add the minced garlic and diced onion. Sauté for 2-3 minutes, or until the onion becomes translucent and aromatic.
Stir in the orzo pasta and cook for 1-2 minutes, allowing it to toast slightly.
Pour in the chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir to combine, and bring to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for about 10-12 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
When the orzo is cooked, add the cherry tomatoes and spinach, along with the previously cooked chicken. Stir well to combine and allow the spinach to wilt, about 2 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and let sit for a few minutes to absorb any remaining liquid.

Notes

Serve the orzo in bowls, garnished with freshly chopped parsley and an extra lemon wedge on the side for a pop of color.

Keyword chicken, garlic, lemon, one-pot, orzo