One-Pan Chicken with Lemon Orzo
sandravalvassori.com
This low-effort, One-Pan Chicken with Lemon Orzo is bulked up with fresh spinach, peas and parmesan for a hearty and delicious meal. Vegetarian-adaptable, this tasty one-pan dish will be loved by the whole family and comes together in about 30 minutes!
Servings: 4
Ingredients
For the chicken
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning (or dried oregano)
- 6 boneless, skinless chicken thighs (about 2 pounds)
- 2 tablespoons extra virgin olive oil
For the orzo
- 1 medium yellow onion, diced
- 1 lemon - Using a vegetable peeler peel 3 (3-inch-long) strips of lemon zest, then cut the lemon in half.
- 1 1/2 cup orzo pasta
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 3 ounces (about 3 cups) fresh spinach, roughly chopped
- 3 1/2 cups low-sodium chicken stock, divided
- 1/2 cup Parmesan cheese
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley, optional for garnish
- lemon wedges, optional for serving
Instructions
- In a small bowl, combine the salt, pepper, paprika, and Italian seasoning. Pat the chicken dry then season both sides generously with the spice mix.
- In a large deep skillet, heat the oil over medium-high heat. Add chicken in a single layer; cook 4-5 minutes, flip, and cook 4-5 more minutes, until golden brown on both sides and cooked through on the inside. Transfer chicken to a holding plate and loosely cover with foil to keep warm. (See note #1)
- Reduce heat to medium, stir in onion and cook for 3 to 4 minutes, until tender. (Optional: while the onions are cooking, place the lemon halves on one side of the skillet to heat and char them a little, then remove and set aside - this will deepen their lemony flavor!) Add in orzo, garlic, chili flakes, and the lemon strips, stir to coat and cook for an additional minute to lightly toast grains.
- Pour in wine and give everything a good stir, scraping up any browned bits that may be stuck to the bottom of the pan. When wine has been absorbed, stir in spinach and 3 cups of chicken broth; bring to a simmer.
- Add the remaining 1/2 cup broth, parmesan, frozen peas, and juice from the charred lemon halves. Give everything a good stir. If the orzo seems too thick, add another splash of chicken broth. If it looks too saucy, cook it a few more minutes over very low heat.
- Taste the orzo and add a little more salt and pepper, if needed. Place the chicken pieces back on top of the orzo, cover the skillet and let sit for 2-3 minutes to allow the peas and chicken to warm through. Garnish with fresh parsley and serve with additional Parmesan and lemon wedges, if desired.
Notes
- When cooking the chicken thighs, make sure they are cooked all the way through as they will not be cooked any further before adding them to the cooked orzo. The cooking time will vary depending on how thick or large the chicken thighs are so it is best use an instant read thermometer to check if the internal temperature has reached 165ºF.
- Toast the orzo. Similar to when making risotto, lightly "pan-frying" the orzo in the skillet before adding the cooking liquid gives it a toasty, nutty flavor.
- Stir the orzo occasionally while cooking. The orzo isn't cooking in too much liquid so it's important to make sure it isn't sticking. Stir it occasionally and lower the heat if it seems to be sticking too much.
- Don't substitute the orzo for another pasta. When cooking pasta in a skillet, the ratios of liquid to pasta need to be pretty precise. Using a different pasta might require more or less liquid.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.