Description
A delightful dish that combines tender chicken with creamy orzo, flavorful garlic, onion, and fresh parsley, perfect for family dinners.
Ingredients
Scale
- 1 lb chicken thighs
- 1 cup orzo pasta
- 2 cloves garlic (minced)
- 1 medium onion (diced)
- 2.5 cups chicken broth (low-sodium recommended)
- 1 tablespoon lemon juice (freshly squeezed)
- 2 tablespoons olive oil (extra virgin preferred)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 2 cups fresh spinach (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering, about 1 minute.
- Add diced onion and cook for 3-4 minutes until translucent and soft.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Season chicken thighs with salt and black pepper, then sear in the skillet for 3-4 minutes per side to create a golden-brown crust.
- Add orzo pasta to the skillet, stirring to coat well with oil and aromatics for about 30 seconds.
- Pour in chicken broth and bring to a rolling boil, about 2-3 minutes.
- Reduce heat to a simmer, cover, and let it cook for 10-12 minutes, stirring every 3-4 minutes to prevent sticking.
- Remove from heat, stir in lemon juice and chopped parsley, adding spinach if using, and let it wilt for 1-2 minutes.
- Let rest for 2 minutes before serving.
Notes
Serve with garlic bread, side salad, roasted vegetables, or grilled corn. Store leftovers in airtight container up to 3-4 days in the fridge or freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg