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Here’s what you need for this dish: - 2 tablespoons extra virgin olive oil - 4 boneless, skinless chicken thighs - Sea salt and freshly cracked black pepper to taste - 1 teaspoon dried oregano - Zest and juice of 1 fresh lemon - 1 bell pepper (any color), diced into bite-sized pieces - 1 small red onion, diced - 3 cloves garlic, minced - 1 cup uncooked orzo pasta - 3 cups low-sodium chicken broth - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - 1/4 cup feta cheese, crumbled - Chopped fresh parsley for garnish You can swap chicken thighs for chicken breasts if you prefer. They will still taste great. For a lighter dish, you can use zucchini noodles instead of orzo. If you want to skip the feta cheese, try goat cheese or omit it completely. For a more robust flavor, add more garlic or herbs like thyme. Using fresh ingredients makes a big difference. Fresh lemon juice brightens the dish. Fresh spinach adds a nice color and crunch. When you pick ripe tomatoes, they will burst with flavor. Fresh herbs really lift the dish. For the best taste, always choose the freshest options you can find. First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil heats, season 4 chicken thighs with sea salt, black pepper, and 1 teaspoon of dried oregano. When the oil shimmers, add the chicken thighs. Sear them for 5-6 minutes on each side until they turn golden brown. Once done, remove them from the pan and place them on a plate. In the same skillet, add 1 diced bell pepper and 1 small diced red onion. Sauté these for 3-4 minutes until they soften and the onions look clear. Next, add 3 minced garlic cloves and sauté for another minute until the garlic smells great. Once the veggies are tender, stir in 1 cup of uncooked orzo pasta. Let it toast for about a minute. Gradually pour in 3 cups of low-sodium chicken broth, along with the zest and juice of 1 fresh lemon. Mix everything well to spread the orzo evenly. Return the browned chicken thighs to the pan, placing them into the orzo mix. Bring the dish to a gentle simmer. Cover the pan and lower the heat. Cook for 15-20 minutes, stirring occasionally, until the orzo is al dente and absorbs most of the liquid. After the orzo cooks, gently fold in 1 cup of halved cherry tomatoes and 1 cup of fresh spinach leaves. Cook for another 2-3 minutes until the spinach wilts and the tomatoes warm up. Before serving, sprinkle the dish with 1/4 cup of crumbled feta cheese. Add chopped fresh parsley for a pop of color. For a rustic touch, serve directly from the skillet or plate into bowls. Garnish with extra lemon slices and parsley for a bright finish. Enjoy your meal! To get the best taste from your One-Pan Greek Lemon Chicken Orzo, use fresh herbs. Fresh oregano adds a bright note that dried herbs can’t match. Also, don’t skip the lemon zest; it gives a burst of flavor that makes this dish pop. When cooking, taste as you go. This way, you can adjust the salt and pepper to your liking. Adding a splash of lemon juice at the end brightens the dish even more. For juicy chicken, start with even-sized pieces. I recommend using boneless, skinless chicken thighs. They stay moist and cook evenly. When searing, don't overcrowd the pan. This helps develop a nice crust. Make sure the oil is hot before adding the chicken. You want that golden-brown color! After searing, let the chicken rest for a few minutes before adding it back to the pan. This helps keep the juices inside. To keep your orzo from sticking, stir it well after adding the broth. Use a wooden spoon to break up any clumps. Cooking it with sufficient liquid helps too. I suggest checking the orzo a few minutes before the cooking time ends. If it seems too dry, add a splash of extra broth or water. Stirring occasionally during cooking also helps prevent sticking. Remember, the goal is tender orzo that soaks up all that flavor! {{image_4}} You can easily switch up the protein in this dish. Try using shrimp, fish, or even turkey. If you like lamb, it works well too. Just adjust the cooking time based on what you choose. For shrimp, cook until they turn pink. For fish, ensure it flakes easily with a fork. If you want a meatless meal, replace the chicken with chickpeas or tofu. Both options add protein and texture. You can sauté the chickpeas with the veggies or add cubed tofu near the end to warm it through. This keeps the dish filling and hearty. Enhancing flavors is key! Add olives for a briny kick. Fresh herbs like dill or mint brighten the dish. You can also sprinkle in some red pepper flakes for heat. A splash of white wine while cooking gives depth to the sauce. Each tweak can make this dish feel new and exciting! After enjoying your One-Pan Greek Lemon Chicken Orzo, let it cool down. Store leftovers in an airtight container. It stays fresh in the fridge for up to three days. Be sure to separate chicken and orzo for better storage. To reheat, use the stove or microwave. If using the stove, add a splash of chicken broth. Heat gently over low heat, stirring often. In the microwave, cover the dish and warm in short bursts. Stir in between to heat evenly. You can freeze this dish, but it’s best to freeze before adding spinach and tomatoes. Store in a freezer-safe container for up to three months. When ready to eat, thaw overnight in the fridge and reheat as mentioned above. Yes, you can use brown rice. Brown rice adds a nutty flavor and a chewy texture. However, it takes longer to cook than orzo. You should adjust the cooking time to about 40-45 minutes. Make sure to add more broth to keep it moist. To spice things up, add red pepper flakes or cayenne pepper. Start with a pinch and taste as you go. You can also use spicy sausage instead of chicken for a kick. Another option is to add diced jalapeños when sautéing the veggies. If you don't have feta, try goat cheese or ricotta. Both will add creaminess and flavor. You can also use grated Parmesan for a different taste. For a dairy-free option, try nutritional yeast sprinkled on top. To change the serving size, just multiply the ingredients. If you want to cook for six, multiply each ingredient by 1.5. Make sure your pan is large enough to hold everything. Adjust the cooking time slightly if needed, especially for the orzo. This blog post covered key aspects of cooking with fresh ingredients. I shared a detailed list of what you need and options for substitutions. You learned how to cook chicken and veggies step by step, while ensuring great flavor and texture. Tips for perfecting your dish will help it stand out. You can also explore variations for different diets. Finally, I explained how to store and reheat leftovers safely. Following these tips will lead to tasty meals you’ll enjoy every time. Cooking can be simple and fun!

One-Pan Greek Lemon Chicken Orzo

Discover a deliciously easy One-Pan Greek Lemon Chicken Orzo recipe that will elevate your weeknight dinner! This dish features juicy chicken thighs, vibrant veggies, and tender orzo, all infused with zesty lemon and topped with crumbled feta. Perfect for busy nights, this recipe combines flavor and convenience in one skillet! Click through to explore the full recipe and bring a taste of Greece to your table!
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Ingredients
  

2 tablespoons extra virgin olive oil

4 boneless, skinless chicken thighs

Sea salt and freshly cracked black pepper to taste

1 teaspoon dried oregano

Zest and juice of 1 fresh lemon

1 bell pepper (any color), diced into bite-sized pieces

1 small red onion, diced

3 cloves garlic, minced

1 cup uncooked orzo pasta

3 cups low-sodium chicken broth

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

1/4 cup feta cheese, crumbled

Chopped fresh parsley for garnish

Instructions
 

Sear the Chicken: Begin by heating the olive oil in a large, deep skillet or frying pan over medium-high heat. While the oil heats, season the chicken thighs generously with sea salt, freshly cracked black pepper, and dried oregano. Once the oil is shimmering, carefully add the chicken thighs to the pan. Sear them for about 5-6 minutes on each side, or until they develop a beautiful golden-brown crust. Once done, remove the chicken from the pan and set it aside on a plate.

    Sauté the Vegetables: In the same skillet, add the diced bell pepper and red onion. Sauté these vegetables for 3-4 minutes, stirring occasionally, until they are tender and the onions become translucent. Add the minced garlic to the pan and continue to sauté for an additional minute, until the garlic is fragrant.

      Incorporate Orzo and Broth: With the vegetables softened, stir in the uncooked orzo pasta, allowing it to toast slightly for about a minute. Gradually pour in the chicken broth along with the lemon zest and freshly squeezed lemon juice. Stir everything together with a wooden spoon or spatula to ensure the orzo is evenly distributed.

        Combine and Cook: Return the browned chicken thighs to the pan, nestling them into the orzo mixture. Bring the dish to a gentle simmer, then cover the pan with a lid and reduce the heat to low. Allow it to cook for 15-20 minutes, or until the orzo is al dente and has absorbed most of the liquid, ensuring to stir occasionally to prevent sticking.

          Add Spinach and Tomatoes: Once the orzo is cooked, gently fold in the halved cherry tomatoes and fresh spinach leaves. Continue to cook for another 2-3 minutes, or until the spinach is wilted and the cherry tomatoes are warmed through.

            Serve: Before serving, sprinkle the entire dish with crumbled feta cheese and garnish with freshly chopped parsley for a burst of color and flavor.

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings

                - Presentation Tips: For a rustic touch, serve directly from the skillet. Alternatively, plate the dish into individual bowls. Garnish with extra lemon slices and a vibrant sprinkle of parsley for visual appeal and an added zesty aroma.