Ingredients
Equipment
Method
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 4 to 5 minutes. Add minced garlic and cook for 1 more minute.
- Season chicken thighs with salt and pepper on both sides. Add to the pan and sear for 3 to 4 minutes per side until lightly browned.
- Stir in the dry orzo pasta and toss to coat with the oil and aromatics for about 30 seconds.
- Pour in the chicken broth and stir to combine. Bring to a low boil, then reduce heat to low and cover the pan.
- Simmer covered for 10 to 12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
- Stir in the lemon juice and fresh parsley. If adding spinach, stir it in now and let it wilt for about 60 seconds.
- Taste and adjust salt and pepper as needed. Remove from heat and serve warm.
Notes
Stir orzo occasionally during simmering to prevent sticking. Add a splash of extra broth if the pan looks dry before the orzo is fully cooked. Swap chicken thighs for breasts or pre-cooked rotisserie chicken for convenience. Add spinach, mushrooms, or zucchini for extra vegetables. Leftovers reheat well with a splash of broth to loosen the orzo.
