Description
A delicious one-pan dish featuring chicken thighs and orzo, brightened with lemon and peas.
Ingredients
Scale
- 2 pieces chicken thighs (bone-in, skin-on)
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 1 cup orzo
- 2 cups chicken broth (warm)
- 1 cup frozen or fresh peas
- 1/2 lemon lemon juice (freshly squeezed)
- 2 tablespoons fresh parsley (chopped)
- to taste salt
- to taste freshly cracked black pepper
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Season chicken thighs with salt and pepper.
- Add chicken thighs, skin-side down, and sear for 6–7 minutes until golden and crispy.
- Flip chicken thighs and cook for another 6–7 minutes until fully cooked.
- Remove chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add orzo and stir to coat with the garlic and oil.
- Pour in warm chicken broth, bring to a boil, then reduce to a simmer.
- Add peas and cook for 10–12 minutes until the orzo is tender and the broth is absorbed.
- Return chicken to the skillet, nestling it into the orzo, and simmer for an additional 5 minutes.
- Squeeze fresh lemon juice over the dish and sprinkle with chopped parsley.
- Serve warm.
Notes
- This dish can be served with a side salad for added freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg