One Pot Chicken and Orzo
Recipe by gingham
Creamy orzo, tender chicken, and spinach with lemon and Parmesan, all cooked in one pot. Comfort food on a weeknight.
Ingredients
- 1 1/2 lb chicken thighs, boneless and skinless, cut into bite-size pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 1/2 cups orzo
- 3 1/2 cups chicken stock
- 4 cups baby spinach
- 1/2 cup grated Parmesan
- 1 tbsp lemon juice
Method
Season the chicken with 1/2 tsp of the salt and the pepper.
Heat the oil in a large pot or deep skillet over medium-high heat. Brown the chicken, about 5 minutes, then move it to a plate.
Turn the heat to medium. Cook the onion until soft, about 4 minutes, then add the garlic and oregano and stir for 30 seconds.
Add the orzo and stir for 1 minute. Pour in the stock, add the rest of the salt, scrape up the browned bits, and bring to a boil. Put the chicken back in.
Cover and simmer on low, stirring now and then so nothing sticks, until the orzo is tender and most of the liquid is gone, 10 to 12 minutes.
Stir in the spinach until it wilts, then the Parmesan and lemon juice. Add a splash of stock or water if it's too thick.