One-Pot Chicken and Orzo Recipe

 

One-Pot Chicken and Orzo Recipe

One-Pot Chicken and Orzo: This comforting One-Pot Chicken and Orzo dish consists of chicken pieces swimming in a comforting bed of fluffy orzo pasta; all infused in a deliciously savory garlic- and lemon-flavored liquid that has been seasoned with the lovely addition of parmesan. Orzo pasta takes on all the liquid like a sponge, creating the desired creamy texture without adding any cream, while chicken pieces are kept moistened by their own quick sautéing in garlic butter. Finishing off the dish are chopped fresh parsley and thyme, adding their refreshing fragrance to this lovely dish, which has its own homey charm tempered by its slight air of finesse.

                                                Photo Credit: Elise Bauer

 

“Once,” she whispered, her eyes

"I adore this one-pot wonder because it packs so much flavor without much cleanup." While this is a perfect example of a one-pot dish because of its simplicity and ease of prep, the fact of the matter is that a one-pot wonder like this orzo is a perfect comfort food option because it is easy, quick, and can be adapted depending on what ingredients are on hand. The smells emanating throughout the kitchen as the orzo is cooking are simply mouthwatering, and this is a dish that can be easily customized using whatever vegetables or herbs are on hand. The knowledge that this takes less than an hour to prepare is what makes it the perfect comfort food choice.

Quick info

Time to prepare ingredients: 10 minutes

Cooking time: 30 minutes

Total duration: 40 minutes

Serves: 4

Difficulty Level: Easy

Ingredients (serves 4)

·       4 boneless, skinless chicken thighs, cut into bite-sized pieces

·       2 tablespoons olive oil, divided

·       Salt and black pepper, to taste

·       1 tsp dried oregano

·       1 teaspoon smoked paprika (optional)

·       3 cloves garlic, minced

·       1 small onion, finely chopped

·       -1 cup orzo pasta, uncooked

·       2 cups low-sodium chicken broth

·       ½ cup water

·       Zest from 1 lemon

·       Juice of one lemon (3 tablespoons)

·       ¼ cup grated Parmesan cheese, plus extra for serving

·       2 tablespoons unsalted butter, cut into small pieces

·       2 tablespoons of freshly chopped parsley

·       1 tablespoon fresh thyme leaves (optional)

Tools

o   Wok

o   Large deep-frying pan/sautéing pan with a lid

o   Wooden spoon/silicone spatula

o   Measuring cups and spoons

o   Zester or fine grater

o   Cutting Board and Sharp Knife

o   Chis

 

Step 1.

 Season the chicken – Dry the chicken with paper towels, and season it with salt, black pepper, oregano, and smoked paprika, depending on your desired smoky taste.

Step 2.

Sear the chicken: Heat 1 T of olive oil in the skillet over medium-high heat. Arrange the chicken pieces in an even layer and sear for 3 minutes without moving the pieces. Turn over and sear for an additional 2 minutes. This will partially cook the pieces and create a golden-brown surface. Remove the chicken to a plate to await further steps.

Step 3.

Sauté the aromatics - Lower the heat to medium and add the rest of the oil. Add the garlic and onion and stir constantly for about 2 minutes or until the onion is translucent and fragrant with garlic without burning it.

Step 4. Toast the orzo – Add the raw orzo to the pan and stir constantly for 1-2 minutes. At that point, the orzo will have turned light brown, adding to its characteristic nutty flavor.

Step 5.

Add liquid – Now, add the chicken broth and water, scraping the browned pieces from the bottom of the pan. Bring the mixture to a gentle boil.

Step 6.

Simmer Orzo - Turn down the heat to low and allow covered pasta to cook for 8 to 10 minutes while occasionally stirring until most of the water is absorbed.

Step 7.

Add the chicken back – Put the seared chicken pieces back into the pan and place them throughout the orzo. Cover and let it all cook together for the remaining 5-7 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 8.

Finish with lemon and butter – Take off the lid and add the lemon zest and juice, cut-up butter, and grated Parmesan. The butter and Parmesan will melt together to form a Silty sauce that will cling to the orzo. Season to taste by adding salt or pepper.

Step 9.

Garnish and serve – Sprinkle the chopped parsley (and/or thyme, if using) over the top. Serve hot, with an extra shaving of Parmesan on each plate, if desired.

Approximate Macros per Serving (serves 4)

v  Calories: 460k

v  Protein: 32 g

v  Fat: 18g

v  Carbs: 42

v  Fiber: 2g

v  Sugar: 2g

v  Sodium: 610mg

 

What to have it with

A simple green salad with a squeeze of lemon olive oil vinaigrette is a great accompaniment, and a roasted asparagus or blanched and pan-seared green bean dish with toasted almonds is also a perfect match.

Alternatively, a more substantial accompaniment can be provided by accompanying the orzo with a slice of crusty bread that can be dipped into the butter sauce.

A chilled glass of white wine, Sauvignon Blanc, or a sparkling glass of water with a squeeze of lemon juice goes well with the dish.

 

Tips & variations

o   Exchange protein - Substitute chicken breast or even cubed firm tofu for a variation.

o   Add vegetables - Add sliced zucchini, tomatoes, or spinach to the hash browns during the last minutes of cooking.

o   Herb boost - Adding fresh dill or basil instead of, or in combination with, the parsley for a different fragrance.

o   Creamy variant: Add ¼ cup heavy cream after the lemon juice to create a creamy sauce.

o   Make it spicy – Mix in some red pepper flakes along with the garlic. • Gluten-free: Replace the orzo in the dish with quinoa or substitute it with gluten-free pasta that cooks similarly.

Commonly asked questions

1. Can I use bone-in chicken?

Yes, bone-in thighs or breasts would be fine, but it will take longer by about 5-7 minutes.

2. What if I don’t have a fresh lemon?

Packaging lemon juice is fine, but the zest is what provides the citrusy flavor, so be sure to add some of the extra juice to the mix.

3. May I make this ahead of time?

This dish is best made and enjoyed while it is still hot, although it can be done by preparing chicken and orzo separately and then combining them.

4. How can I avoid the orzo sticking to my pan?

Let it simmer on a low heat and stir occasionally: a splash of chicken or beef broth will help if it starts looking dry.

5. Is this recipe freezer-friendly?

Yes. Let cool, then portion in airtight containers and freeze for as long as 3 months. Reheat over low heat with a little stock.

6. Can I substitute another type of grain for orzo?

Definitely. You could use farro, couscous, or rice, depending on the liquid ratio and cooking time, of course.