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Chicken and Orzo
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Ingredients
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Step by step
Method
6 steps
- 1
Pat 1 pound boneless chicken thighs dry and season with salt, pepper, and ½ teaspoon paprika. Heat 1 tablespoon oil in a deep skillet over medium-high.
- 2
Sear the chicken 4–5 minutes per side, until browned but not fully cooked. Move it to a plate. Add 1 diced onion and cook 3–4 minutes, until soft at the edges.
- 3
Stir in 1 cup dry orzo and 2 minced garlic cloves. Toast for 1–2 minutes, stirring, until the orzo smells nutty and the garlic is fragrant.
- 4
Pour in 2½ cups chicken broth and scrape the bottom. Stir in 1 cup halved cherry tomatoes, then bring to a gentle simmer.
- 5
Nestle the chicken into the orzo. Cover and cook 12–15 minutes, stirring once halfway, until the orzo is tender and the chicken reaches 165°F. Add a splash of broth if the pan looks dry.
- 6
Turn off the heat and rest covered for 5 minutes. Stir in 2 tablespoons lemon juice and chopped parsley, then taste for salt before serving.