Description
A delightful dish combining tender chicken with zesty orzo pasta, perfect for weeknights or a weekend dinner.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup orzo pasta
- 2 cups chicken broth
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken thighs on both sides with salt and freshly ground black pepper.
- Heat the olive oil in a large skillet over medium-high heat, and add the chicken thighs to brown for 4–5 minutes on each side.
- Remove the chicken and set aside on a plate.
- Add the chopped onion to the skillet and sauté for 3–4 minutes until softened.
- Stir in the minced garlic, oregano, and thyme, cooking for 1 minute until fragrant.
- Add the orzo pasta to the skillet, stirring to combine.
- Pour in the chicken broth, lemon juice, and lemon zest, stirring well.
- Return the browned chicken to the skillet, reduce the heat to low, cover, and simmer for 15–20 minutes.
- Remove the chicken and slice or shred it as preferred.
- Stir in the chopped parsley and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with extra parsley or lemon wedges if desired.
Notes
For added freshness, consider garnishing with lemon slices or additional chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Greek, Lemon Chicken, Orzo, Mediterranean, One-Pot Meal, Easy Dinner