One Pot Chicken Orzo
This easy recipe is ideal for busy weeknights. Frozen vegetables can be used when fresh are unavailable.
Servings: 4
Ingredients
- 1 medium lemon
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- Kosher salt and ground black pepper for seasoning chicken
- 1 medium yellow onion chopped
- 2 cups peas fresh or frozen
- 2 cups chopped asparagus about 1 pound if using fresh
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 2 teaspoons fresh dill chopped, plus more for serving
- 2 teaspoons fresh basil chopped, plus more for serving
- 3/4 teaspoon dried tarragon
- 1 1/2 cups orzo pasta
- 1/4 cup heavy cream
- 1/4 cup grated or shredded parmesan cheese
- 1/2 teaspoon fine sea salt or to taste
- 1/4 teaspoon ground black pepper or to taste
Instructions
- Zest the lemon until you have 1/2 teaspoon. Juice half of the lemon, reserving 1 1/2 teaspoons. Cut the remaining half into wedges and set aside.1 medium lemon
- Season the chicken on all sides with salt and pepper.1 1/2 pounds boneless skinless chicken thighs, Kosher salt and ground black pepper
- Heat the olive oil in a large dutch oven or saucepan set over medium heat. Add the chicken and cook 4-5 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and set aside.1 tablespoon extra virgin olive oil
- Add the chopped onion to the pot and cook 4-5 minutes, stirring and scraping up any browned bits from the bottom. (Note: add a splash of water to the bottom of the pan if it’s getting too dark).1 medium yellow onion
- Stir in the peas and asparagus and cook 2-3 minutes, until bright and beginning to soften. Add the garlic and cook 30-60 seconds, until fragrant.2 cups peas, 2 cups chopped asparagus, 3 cloves garlic
- Sprinkle in the flour and cook, stirring frequently, for 1-2 minutes.2 tablespoons all-purpose flour
- Pour in the chicken stock, then add the dill, basil, dried tarragon, and orzo. Bring to a boil, then reduce the heat to low. Simmer 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened.3 cups chicken stock, 2 teaspoons fresh dill, 2 teaspoons fresh basil, 3/4 teaspoon dried tarragon, 1 1/2 cups orzo pasta
- Stir in the heavy cream and parmesan until smooth. Season with the salt and pepper. Add the reserved lemon zest and lemon juice and stir to combine.1/4 cup heavy cream, 1/4 cup grated or shredded parmesan cheese, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Return the chicken to the pot and simmer 2-3 minutes, until heated through. Garnish with additional dill and basil and serve with lemon wedges on the side.
Notes
- If using chicken breast, increase cooking time to 6-8 minutes per side.
- If using rotisserie/precooked chicken, add during the final step to heat through.
