Red Meat Allergy Friendly One-Pot Lemon Chicken Orzo
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 ½ cups orzo pasta
- 4 cups low-sodium chicken broth
- 1 lemon, zested juice and juiced (about 3 tbsp juice)
- 3 cups baby spinach, loosely packed
- ½ cup grated parmesan cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer to a plate; the chicken will not be cooked through at this point.
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