Description
This vibrant Chicken In A Pot with Lemon and Orzo is a delicious Mediterranean-inspired one-pot meal featuring perfectly seared chicken thighs nestled in a flavorful bath of lemon-infused orzo and tender vegetables. It’s easy to prepare, full of fresh herbs and bright citrus flavors, making it a comforting yet light dinner option.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
Base and Flavorings
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 lemon, zested and juiced
Main Ingredients
- 1 cup orzo pasta, uncooked
- 2 ½ cups low-sodium chicken broth
- 1 cup baby spinach (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Season the Chicken: Sprinkle salt and black pepper evenly over the chicken thighs, ensuring each piece is well seasoned for maximum flavor.
- Sear the Chicken: Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Place the chicken thighs skin side down and cook for 4–5 minutes until the skin develops a golden-brown crust. Flip and cook for another 3–4 minutes. Remove the chicken and set aside temporarily.
- Sauté Aromatics: Reduce heat to medium and add diced onion to the same pot. Cook for 3–4 minutes until softened and translucent. Stir in minced garlic and dried oregano, cooking for an additional minute to release their aromas.
- Toast the Orzo: Add the uncooked orzo pasta to the pot, stirring and toasting it for 1–2 minutes. This enhances the nutty flavor and prepares the orzo for cooking.
- Add Liquids and Lemon: Pour in the lemon zest, lemon juice, and low-sodium chicken broth, scraping the bottom of the pot to loosen any browned bits from the searing process, adding depth to the dish.
- Simmer with Chicken: Nestle the chicken thighs back into the pot, placing them skin side up. Bring the liquid to a gentle simmer, cover the pot, and reduce heat to low. Cook for 20–25 minutes until the chicken is fully cooked and the orzo is tender.
- Finish with Spinach and Herbs: If using baby spinach, stir it into the pot and cook for 1–2 minutes until wilted. Finally, sprinkle the dish with freshly chopped parsley before serving.
Notes
- Use boneless chicken thighs or chicken breasts for a quicker cooking time.
- Add kalamata olives or crumbled feta cheese to introduce a Mediterranean twist.
- For a creamier texture, stir in a tablespoon of butter or a splash of cream at the end before serving.
