Description
A delicious and comforting Mediterranean meal featuring tender chicken thighs and orzo pasta with tangy lemon and fresh herbs.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 cup orzo pasta
- 2 cups chicken broth
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken thighs on both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and brown the chicken for about 4–5 minutes on each side, then set aside.
- Cook the chopped onion in the same skillet for 3–4 minutes until softened.
- Add the minced garlic, dried oregano, and dried thyme, cooking for about 1 minute until fragrant.
- Pour in the orzo pasta, chicken broth, lemon juice, and lemon zest, stirring to combine.
- Return the browned chicken thighs to the skillet, cover, and let simmer for 15–20 minutes.
- Remove the chicken, slice or shred if desired, and stir in the chopped parsley.
- Adjust seasoning with additional salt and pepper before serving.
Notes
Garnish with fresh parsley or lemon zest for an added touch. Serve with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg