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To make this One-Pan Greek Lemon Chicken Orzo, you need: - 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta - 2 cups chicken broth - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 cup spinach, roughly chopped - Juice and zest of 1 large lemon - 2 teaspoons dried oregano - 1 teaspoon paprika - 3 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Feta cheese, crumbled (optional, for serving) These ingredients create a bright, zesty flavor. Each one plays a role in making this dish rich and vibrant. If you don’t have a specific ingredient, don’t worry! Here are some easy swaps: - Chicken thighs can change to chicken breasts for a leaner choice. - Orzo can be replaced with any small pasta like ditalini or couscous. - Spinach can swap out for kale or Swiss chard if you prefer. - Use vegetable broth instead of chicken broth for a vegetarian option. - Fresh herbs like thyme or basil can replace oregano for a different taste. These alternatives keep the spirit of the dish while allowing for flexibility. I suggest using quality ingredients for the best taste. Here are my favorites: - For chicken, look for organic or free-range options. - Barilla is a trusted brand for orzo pasta. - Swanson or Pacific Foods make great chicken broth. - For olive oil, choose extra virgin for the best flavor. - When picking feta, look for brands that use real sheep or goat milk for creaminess. Using these brands can enhance the overall quality of your meal. Start with fresh ingredients for the best taste. Gather these items: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta - 2 cups chicken broth - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 cup spinach, roughly chopped - Juice and zest of 1 large lemon - 2 teaspoons dried oregano - 1 teaspoon paprika - 3 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Feta cheese, crumbled (optional, for serving) Make sure to chop the onion and bell pepper first. Mince the garlic just before cooking. This keeps the flavor fresh and strong. Heat a large skillet over medium heat and add olive oil. Once hot, toss in the chopped onion. Sauté until it turns clear, about 3-4 minutes. Then, add minced garlic and cook for another minute. The aroma will fill your kitchen! Now, crank up the heat to medium-high. Add the chicken pieces and season with salt, pepper, oregano, and paprika. Cook until the chicken turns golden brown, about 5-7 minutes. This step locks in flavor and moisture. Next, stir in the cherry tomatoes and bell pepper. Cook for another 2-3 minutes until they soften. Then, add the orzo, chicken broth, lemon juice, and zest. Stir well to ensure the orzo is submerged in the broth. Bring the mixture to a gentle boil. Once boiling, lower the heat and cover the pan. Let it simmer for 10-12 minutes. Stir occasionally to avoid sticking. You want the orzo to be cooked al dente and most of the liquid absorbed. Once done, fold in the chopped spinach. Let it wilt for about 1-2 minutes. Now, taste and adjust the seasoning with salt and pepper as needed. Remove from heat and allow it to sit for a couple of minutes. This helps the flavors blend nicely. Before serving, garnish with fresh parsley and optional crumbled feta cheese. Enjoy your delicious One-Pan Greek Lemon Chicken Orzo! To cook orzo just right, keep it in mind that timing is key. Add it to the pan with your broth and lemon juice. The orzo needs about 10 to 12 minutes to cook. Stir it gently every few minutes. This helps it not stick to the pan. Check for doneness by tasting a piece. It should feel firm, but not hard. For juicy chicken thighs, choose boneless and skinless cuts. Cut them into bite-sized pieces for even cooking. Season the chicken with salt, pepper, and spices before cooking. Sear them in hot oil until they turn golden brown. This creates a nice crust. Don’t rush it; let it brown properly. Once cooked, let the chicken rest for a few minutes before serving. This helps keep the juices inside. To boost flavors, use fresh herbs and spices. Dried oregano adds a nice touch, but fresh herbs make it pop. Try adding a little bit of lemon zest for extra zing. You could also sprinkle some crumbled feta cheese on top. It adds creaminess and saltiness. Don’t forget to taste and adjust seasonings. A pinch more salt or pepper can make a big difference. {{image_2}} You can make this dish vegetarian by swapping chicken for chickpeas. Use one can of drained and rinsed chickpeas. Sauté them with the onion and garlic. This gives you protein while keeping the dish hearty and filling. Add in some extra spices to boost the flavor of the chickpeas. Want to pack in more nutrients? Add veggies like zucchini or asparagus. Simply chop them into bite-sized pieces and add them with the cherry tomatoes and bell pepper. They cook quickly and add great color. You can also toss in some frozen peas or carrots for a sweet crunch. For a twist, try using shrimp or tofu. If using shrimp, add them at the end, just before the spinach. Cook them until they turn pink. For tofu, press it first to remove excess water. Cut it into cubes, then brown it in the pan before adding vegetables. This way, you have a tasty, protein-packed meal no matter your choice! To keep your One-Pan Greek Lemon Chicken Orzo fresh, let it cool first. Then, place it in an airtight container. It will stay good in the fridge for 3 to 4 days. This makes it easy to grab for lunch or dinner later. If you want to enjoy this meal again, store it properly. When you're ready to eat leftovers, you can reheat them easily. Just put the orzo in a pan over low heat. Add a splash of chicken broth or water to avoid dryness. Stir often until it's hot. You can also use a microwave. Place it in a microwave-safe bowl, cover it, and heat for 1-2 minutes. Check to see if it’s warmed through. This dish can be frozen for longer storage. Portion it into freezer-safe containers. Make sure to leave some space at the top, as it may expand. Label the containers with the date. You can keep it in the freezer for up to 3 months. To enjoy, thaw it in the fridge overnight before reheating. Yes, you can use other pasta types. Small shapes like couscous or ditalini work well. Just adjust the cooking time based on the pasta's instructions. Keep an eye on the liquid level, too. No, orzo is not gluten-free. It is made from wheat. If you need a gluten-free meal, choose gluten-free pasta. Make sure to check the packaging for options that fit your needs. To make it dairy-free, skip the feta cheese. You can also use a dairy-free cheese if you want that flavor. This dish stays tasty and fresh without dairy. Great sides include a Greek salad or roasted vegetables. You could also serve it with warm pita bread. Lemon wedges add a nice touch too. Enjoy! This blog post guides you through making One-Pan Greek Lemon Chicken Orzo. We talked about key ingredients, helpful tips, and tasty variations. Remember, you can tweak ingredients for your taste and needs. Store leftovers properly to keep them fresh. This dish is easy to make and packed with flavor. Enjoy your cooking, and don’t be afraid to experiment with different twists. You will impress everyone with your skills!

One-Pan Greek Lemon Chicken Orzo

Discover the vibrant flavors of Zesty One-Pan Greek Lemon Chicken Orzo! This easy recipe features tender chicken thighs, orzo pasta, and fresh veggies all cooked together in one pan for effortless cleanup. Bursting with lemony goodness and seasoning, it's a delightful meal in just 30 minutes. Perfect for busy weeknights! Click through to explore this delicious recipe and bring a taste of Greece to your table!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup orzo pasta

2 cups chicken broth

1 medium onion, chopped

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 cup spinach, roughly chopped

Juice and zest of 1 large lemon

2 teaspoons dried oregano

1 teaspoon paprika

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional, for serving)

Instructions
 

In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic to the pan and cook for an additional minute until fragrant.

      Increase the heat to medium-high and add the chicken pieces. Season with salt, pepper, oregano, and paprika. Cook until the chicken is browned on all sides, about 5-7 minutes.

        Stir in the cherry tomatoes and bell pepper, cooking for another 2-3 minutes until the vegetables start to soften.

          Add the orzo, chicken broth, lemon juice, and lemon zest to the pan. Stir to combine, ensuring the orzo is submerged in the liquid.

            Bring the mixture to a gentle boil, then reduce the heat and cover the pan. Let it simmer for about 10-12 minutes, or until the orzo is cooked al dente and most of the liquid is absorbed. Stir occasionally to prevent sticking.

              Once cooked, fold in the chopped spinach and allow it to wilt, about 1-2 minutes. Adjust seasoning with salt and pepper as needed.

                Remove from heat and let sit for a couple of minutes before serving.

                  Garnish with chopped fresh parsley and optional crumbled feta cheese before serving.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4