One Pot Greek Lemon Chicken and Orzo

Ingredients

• 1 ½ lb chicken thighs(paid link)
• 1 cup orzo(paid link)
• 3 cup chicken broth(paid link)
• 1 lemon(paid link)
• 4 clove garlic(paid link)
• 2 tbsp olive oil(paid link)
• 1 tsp dried oregano(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• ¼ cup fresh parsley(paid link)

Instructions

1. 1

   Pat the chicken thighs dry and season them generously with salt and black pepper. Zest the lemon and then cut it in half to juice. Mince the garlic.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove chicken from the pot and set aside.

3. 3

   Add the minced garlic and dried oregano to the pot and cook for about 30 seconds until fragrant, stirring constantly.

4. 4

   Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.

5. 5

   Stir in the orzo and the lemon zest. Return the seared chicken thighs to the pot, nestling them into the orzo.

6. 6

   Cover the pot, reduce the heat to low, and simmer for 15-20 minutes, or until the orzo is cooked and the chicken is cooked through. Stir occasionally to prevent sticking.

   15 min

7. 7

   Remove from heat. Stir in the fresh parsley. Let stand for 5 minutes before serving.

Perfect With