One-Pot Chicken Thighs with Orzo
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Recipe Information
Total Time:
40 minutes; 20 minutes active
Servings:
4-6
This comforting dish of tender chicken and orzo is a one-pan wonder. Inexpensive chicken thighs simmer in a lemony broth with colorful vegetables, and the orzo absorbs the savory broth. And only one pot to wash!
Ingredients
- 1/4 cup extra-virgin olive oil
- 6 boneless, skinless chicken thighs
- 1 large onion, diced
- 2 large carrots, chopped
- 2 cloves garlic, minced
- 1 3/4 cups chicken stock
- 2 teaspoons fresh lemon zest
- 2 teaspoons dried tarragon
- 1 teaspoon cracked black pepper
- 1 teaspoon salt, to taste
- 1 cup orzo
- 2 ounces baby spinach, coarsely chopped
Preparation
- Heat a large pot with a lid over medium-high heat. Add olive oil. When the oil is hot, add the chicken pieces skin side down. Sear until golden brown, then flip over to the other side. Cover, reduce heat to medium and cook until almost cooked through, about 8 minutes. Transfer to a plate and set aside.
- Add the onions, carrot and garlic to the pot and saute until softened and lightly golden, about 5 minutes. Add the stock and bring to a boil, then add the lemon zest, tarragon, pepper, salt and orzo. Stir and return the chicken to the pan. Return to a boil, then cover the pot and reduce to low.
- Cook for 15 minutes, until the liquid is absorbed. Stir in the spinach. Remove from heat and let set for 5 minutes before serving.
Serving Suggestion
This pairs well with any number of sides like roasted veggies and salads.
Nutritional Information
320 calories, 7 g. fat, 130 mg. cholesterol, 960 mg. sodium, 33 g. carbohydrate, 3 g. fiber, 32 g. protein
