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Gathering the right ingredients is key to making One-Pan Greek Lemon Chicken Orzo. Here’s what you need: - 2 tablespoons olive oil - 4 boneless, skinless chicken thighs - Salt and pepper to taste - 1 teaspoon dried oregano - 1 lemon (zested and juiced) - 1 bell pepper (any color), diced - 1 small red onion, diced - 3 cloves garlic, minced - 1 cup uncooked orzo pasta - 3 cups chicken broth - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1/4 cup feta cheese, crumbled - Chopped fresh parsley for garnish Each ingredient adds its own flavor and texture. The olive oil gives a rich base, while the chicken thighs stay juicy as they cook. The lemon zest and juice bring brightness to the dish. The bell pepper and red onion add sweetness and crunch, and the garlic enhances the aroma. Orzo pasta absorbs all the broth’s flavor, making it delightful. Cherry tomatoes burst with freshness, and spinach wilts perfectly for added greens. Finally, feta cheese adds creaminess, while parsley garnishes your dish beautifully. Remember, fresh ingredients make the biggest difference. So, take a moment to select the best! 1. Searing the Chicken: Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 4 boneless, skinless chicken thighs with salt, pepper, and 1 teaspoon of dried oregano. Once the oil is hot, place the chicken in the pan. Sear for about 5-6 minutes on each side until golden brown. After cooking, remove the chicken and set it aside. 2. Sautéing the Vegetables: In the same skillet, add the diced bell pepper and red onion. Also, add 3 cloves of minced garlic. Sauté for about 3-4 minutes. The veggies should soften while the garlic releases its strong smell. 3. Adding Orzo and Broth: Stir in 1 cup of uncooked orzo pasta. Then, pour in 3 cups of chicken broth. Add the zest and juice of 1 lemon. Mix all the ingredients well until evenly combined. 4. Combining and Cooking the Dish: Place the browned chicken thighs back into the pan. Nestle the chicken among the orzo mixture. Bring the dish to a gentle simmer, then cover the pan. Reduce the heat to low and cook for 15-20 minutes. The orzo should become tender and soak up most of the liquid. 5. Finishing Touches with Spinach and Tomatoes: After cooking, stir in 1 cup of halved cherry tomatoes and 1 cup of fresh spinach. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften. 6. Serving Suggestions: Before serving, sprinkle with 1/4 cup of crumbled feta cheese and chopped fresh parsley. You can serve the dish straight from the skillet for a rustic look, or plate it in individual bowls. Adding lemon slices and a sprinkle of parsley makes it even more inviting. - How to perfectly sear chicken thighs: Start with a hot skillet. Add olive oil and let it heat. Season chicken thighs with salt, pepper, and oregano. Place them in the pan, skin side down. Cook for 5-6 minutes without moving them. This helps form a nice crust. Flip and cook for another 5-6 minutes until golden brown. - Tips for cooking orzo to achieve the best texture: Use chicken broth instead of water for more flavor. Add the orzo to the skillet when the broth is boiling. Stir it well to avoid sticking. Cover the skillet and lower the heat. Cook until the orzo absorbs the liquid and is tender, about 15-20 minutes. - Adjusting seasonings for flavor enhancement: Taste the dish before serving. If you want more zest, add extra lemon juice or zest. For a kick, a pinch of red pepper flakes works well. Don’t forget to check the salt and pepper levels, too. - Serving directly from the skillet: This gives a rustic look and makes serving easy. Just place the skillet on the table, and let everyone serve themselves. It adds charm and keeps everything warm. - Garnishing options: Brighten your dish with lemon slices on top. Fresh parsley adds a nice green touch. You can also sprinkle extra feta cheese for a richer flavor. These small touches make your meal look as good as it tastes. {{image_2}} You can switch chicken thighs for chicken breasts. Breasts cook faster and stay tender. If you want a lighter touch, this is a great option. Try adding different veggies like zucchini or mushrooms. These add flavor and color. You can use any veggies you love. You can also choose other herbs. Thyme and basil work well in this dish. They bring a fresh taste that brightens each bite. To make this dish gluten-free, use orzo substitutes. Quinoa or rice are excellent choices. They maintain the same texture and taste. For a vegetarian version, remove the chicken. You can add chickpeas instead. They add protein and keep the meal filling. This way, everyone can enjoy this tasty dish! To keep your One-Pan Greek Lemon Chicken Orzo fresh, follow these steps: - Cool First: Allow the dish to cool to room temperature. - Use Airtight Containers: Store leftovers in airtight containers. Glass or plastic works well. - Label and Date: Write the date on the container. This helps track freshness. - Refrigerate: Keep the dish in the fridge. It stays good for about 3-4 days. Reheating your Greek Lemon Chicken Orzo is easy. Here are the best methods: - Microwave: Place a serving in a microwave-safe bowl. Add a splash of broth or water. Cover with a lid or microwave-safe wrap. Heat for 1-2 minutes. Stir and check if it's warm enough. - Stovetop: Heat a skillet over medium heat. Add a bit of broth or water. Stir in the orzo and chicken mixture. Cook for about 5-7 minutes, stirring often until hot. These methods keep your dish tasty and prevent it from drying out. Enjoy your leftovers! Yes, you can make One-Pan Greek Lemon Chicken Orzo ahead of time. It tastes great after some time in the fridge. Just store it in an airtight container. When ready to eat, simply reheat it on the stove or in the microwave. Freezing this dish is a good option. Just allow it to cool completely first. Place it in a freezer-safe container. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove or microwave until hot. You can serve a simple green salad on the side. A light Greek salad with cucumbers and olives pairs well. Warm pita bread is also a tasty addition. Some people enjoy it with tzatziki sauce for extra flavor. To check if the chicken is cooked, use a meat thermometer. It should read at least 165°F (75°C) inside the thickest part. If you don’t have a thermometer, cut into the chicken. It should be white and juices should run clear, not pink. This blog post explored how to make One-Pan Greek Lemon Chicken Orzo. We discussed the key ingredients, from juicy chicken thighs to bright bell peppers, plus helpful tips for perfect cooking and presentations. I shared how variations can suit different diets, and the best ways to store and reheat leftovers. Embrace this easy dish for family meals or gatherings. The flavors are fresh, and it’s fun to make. Try customizing with your favorite veggies or herbs. Happy cooking!

One-Pan Greek Lemon Chicken Orzo

Discover the deliciousness of One-Pan Greek Lemon Chicken Orzo! This easy recipe combines juicy chicken thighs, vibrant vegetables, and tender orzo pasta, all enriched with zesty lemon and savory spices. Perfect for busy weeknights, it's a meal that brings Mediterranean flavors right to your table. Ready in just 35 minutes, this dish will impress your family and friends. Click to explore the full recipe and make mealtime exciting!
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Ingredients
  

2 tablespoons olive oil

4 boneless, skinless chicken thighs

Salt and pepper to taste

1 teaspoon dried oregano

1 lemon (zested and juiced)

1 bell pepper (any color), diced

1 small red onion, diced

3 cloves garlic, minced

1 cup uncooked orzo pasta

3 cups chicken broth

1 cup cherry tomatoes, halved

1 cup fresh spinach

1/4 cup feta cheese, crumbled

Chopped fresh parsley for garnish

Instructions
 

Sear the Chicken: In a large skillet or pan, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and oregano. Once the oil is hot, add the chicken and sear for about 5-6 minutes on each side until golden brown. Remove chicken from the pan and set it aside.

    Sauté Veggies: In the same pan, add the diced bell pepper, red onion, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and the garlic is fragrant.

      Add Orzo and Broth: Stir in the uncooked orzo, followed by the chicken broth, lemon zest, and lemon juice. Mix everything together.

        Combine and Cook: Place the browned chicken thighs back into the pan, nestling them in the orzo mixture. Bring to a gentle simmer, then cover the pan and reduce to low heat. Cook for about 15-20 minutes, or until the orzo is tender and has absorbed most of the liquid.

          Finish with Spinach and Tomatoes: Stir in the cherry tomatoes and fresh spinach, cooking for another 2-3 minutes, until the spinach wilts and tomatoes are slightly softened.

            Serve: Sprinkle with crumbled feta cheese and chopped parsley before serving.

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

                - Presentation Tips: Serve the dish in the skillet directly for a rustic presentation or plate it in individual bowls. Garnish with additional lemon slices and a sprinkle of parsley for a burst of color.