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- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta - 2 cups fresh spinach Chicken thighs are the star of this dish. They are juicy and tender. Orzo pasta adds a fun twist. It cooks quickly and soaks up flavors well. Fresh spinach adds a pop of color and nutrition. - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 lemon, zested and juiced Olive oil brings richness to the dish. Garlic adds a warm, inviting flavor. Lemon brings brightness and acidity, balancing the meal. - ¼ cup grated Parmesan cheese - Fresh parsley, chopped - Zest of 1 lemon Parmesan cheese adds a creamy texture and salty flavor. Fresh parsley gives a fresh touch to the dish. Lemon zest enhances the lemon flavor and adds a nice aroma. Start by heating one tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add one pound of boneless chicken thighs cut into bite-sized pieces. Season the chicken with salt and pepper to your taste. Cook the chicken for about 5-7 minutes. You want it browned on all sides. This step adds flavor and texture to your dish. Next, stir in four cloves of minced garlic. Cook it for about one minute until it becomes fragrant. This smell will make your kitchen come alive! Then, add one cup of uncooked orzo pasta to the pot. Stir it in to mix well with the chicken and garlic. Now, carefully pour in four cups of chicken broth. Add the juice and zest of one lemon. This adds a fresh, zesty flavor that brightens the dish. Sprinkle in one teaspoon of dried oregano for extra flavor. Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes. The orzo should be tender and most of the liquid will be absorbed. After the orzo is cooked, stir in two cups of fresh spinach. Cook for another 2-3 minutes until the spinach wilts. This adds a nice pop of color and nutrition. Next, remove the pot from heat and mix in ¼ cup of grated Parmesan cheese. Taste and adjust the seasoning with more salt and pepper if you prefer. To serve, spoon the dish into bowls. Garnish each bowl with a sprinkle of lemon zest and some chopped parsley. This final touch makes your meal look and taste special. Enjoy every bite of this easy weeknight meal! To achieve the best orzo texture, avoid overcooking it. Orzo cooks quickly, so watch it closely. When it absorbs the broth, it becomes creamy and tender. If it cooks too long, it can turn mushy. Keep an eye on the pot during the last few minutes. Adjusting the liquid levels is key. The recipe calls for four cups of chicken broth. This amount ensures the orzo cooks well while soaking up all the flavors. If you like your dish a bit saucier, feel free to add more broth. Just remember to adjust the seasonings to match. You can easily enhance the flavors in this dish. Try using fresh herbs instead of dried ones. Fresh parsley, basil, or thyme can add a nice touch. Just chop them finely and stir them in at the end. This small change can make a big difference in taste. If you want to switch up the spices, consider using smoked paprika or cumin. These spices can bring a new depth to the dish without overpowering it. Experiment and find what you like best! Prep your ingredients ahead of time to save precious minutes. Chop the chicken and garlic in advance. You can also measure out the orzo and spices. This prep can make cooking feel less stressful on a busy weeknight. Choose quicker cooking methods when possible. For example, you can use a pressure cooker instead of a stovetop. This method can cut down cooking time significantly. Just adjust the liquid levels and cooking time accordingly. {{image_2}} You can swap chicken thighs for chicken breast. Chicken breast is leaner, which makes it a good choice. It will still absorb the lemon and garlic flavors well. Cook it just until it’s no longer pink for the best taste. If you want a vegetarian option, try chickpeas. They add protein and a nice texture. Simply drain and rinse a can of chickpeas. Stir them in when you add the spinach. This keeps the dish hearty and satisfying. While orzo is a star in this dish, you can use other pasta types. Small pastas like ditalini or couscous work great too. Just adjust the cooking time as needed. For gluten-free options, use gluten-free orzo or rice. Both will give you a similar texture. Be sure to check the cooking instructions on the package for best results. Adding seasonal veggies boosts nutrition and flavor. Try diced zucchini, bell peppers, or cherry tomatoes. They add color and taste that complements the lemon and garlic. Frozen greens are a great shortcut too. Spinach, kale, or peas can be added right from the bag. Just stir them in during the last few minutes of cooking. This makes the dish quick and easy! To store your One-Pot Lemon Garlic Chicken Orzo, let it cool first. Then, place it in a tight container. This keeps air out and helps maintain freshness. You can store it in the fridge for up to three days. If you want to enjoy it later, freezing is a good option. To reheat on the stovetop, add a splash of broth or water. Heat over low until warm, stirring often. This keeps the orzo from sticking. For the microwave, place a portion in a bowl. Add a little liquid and cover it with a microwave-safe lid. Heat for 1-2 minutes, stirring halfway through. To freeze, scoop portions into freezer-safe bags. Be sure to remove as much air as possible. Label each bag with the date. This dish can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat using the stovetop or microwave methods mentioned above. To check if the chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. You can also look for visual cues. The chicken should be golden brown on the outside. The juices should run clear, not pink. If you cut into the chicken, it should be opaque throughout. Yes, you can prepare parts of this dish in advance. You can chop the chicken and garlic a day before. Store them in the fridge, sealed tightly. This saves time on busy weeknights. When it comes to storing the whole dish, let it cool first. Place it in an airtight container in the fridge. It will last up to three days. Reheat it on the stove over low heat. You may need to add a splash of broth to keep it moist. This dish pairs well with many sides. A simple green salad adds freshness. You can also serve crusty bread for dipping. For a heartier meal, try roasted vegetables. They add color and flavor to your plate. You can also serve a side of steamed broccoli or green beans for more nutrients. In this blog post, we explored making a delicious One-Pot Lemon Garlic Chicken Orzo. We covered key ingredients like chicken thighs, orzo pasta, and fresh spinach. You learned how to sauté and cook the dish step-by-step, plus tips for the perfect texture and flavor. Remember, you can customize it with different proteins and veggies. Enjoy storing leftovers for later meals, and use our reheating tips for best results. This dish is easy, tasty, and sure to be a family favorite. Happy cooking!

One-Pot Lemon Garlic Chicken Orzo

Discover the delightful flavors of One-Pot Lemon Garlic Chicken Orzo in just 30 minutes! This easy, flavorful recipe combines tender chicken, aromatic garlic, and zesty lemon with orzo and fresh spinach for a delicious weeknight meal. Perfect for busy evenings, this dish is both satisfying and simple to make. Click through to explore the full recipe and bring this mouthwatering dish to your dinner table tonight!
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Ingredients
  

1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces

1 tablespoon olive oil

4 cloves garlic, minced

1 cup orzo pasta

4 cups chicken broth

1 lemon, zested and juiced

1 teaspoon dried oregano

Salt and pepper, to taste

2 cups fresh spinach

¼ cup grated Parmesan cheese

Zest of 1 lemon, for garnish

Fresh parsley, chopped, for garnish

Instructions
 

Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken thighs, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.

    Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.

      Incorporate the Orzo: Add the uncooked orzo pasta to the pot and stir to combine with the chicken and garlic.

        Pour in the Broth: Carefully pour in the chicken broth, lemon juice, and lemon zest. Stir in the dried oregano. Bring the mixture to a boil.

          Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.

            Add Spinach: Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

              Finish and Serve: Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with more salt and pepper if needed.

                Garnish: Serve immediately, garnishing each bowl with a sprinkle of lemon zest and chopped parsley.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4