Description
Chicken In A Pot with Lemon and Orzo is a comforting one-pot meal that combines tender chicken thighs with flavorful orzo pasta, bright lemon, and fresh herbs. This Mediterranean-inspired dish is easy to make and perfect for a cozy dinner.
Ingredients
Scale
Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
Orzo Mixture:
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup orzo pasta
- 4 cups low-sodium chicken broth
- zest and juice of 1 lemon
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups baby spinach
- ¼ cup fresh parsley (chopped)
- optional: grated Parmesan cheese for serving
Instructions
- Cook Chicken: Heat olive oil in a large pot, brown chicken thighs on both sides, then set aside.
- Sauté Aromatics: In the same pot, sauté onion and garlic until soft.
- Add Orzo: Stir in orzo and cook briefly.
- Add Broth and Seasoning: Pour in broth, lemon zest, lemon juice, oregano, salt, and pepper; bring to a simmer.
- Cook: Return chicken to the pot, cover, and cook until chicken is done and orzo is tender.
- Finish and Serve: Stir in spinach and parsley until wilted. Serve with Parmesan cheese if desired.
Notes
- For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
- You can substitute orzo with couscous or small pasta shapes.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with orzo and spinach
- Calories: 420
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
