One Pan Lemon Chicken Orzo

Ingredients:

  • 2 pounds Three Sisters Ranch boneless, skinless chicken thighs You can also use leg quarters or breasts)

  • 1 tablespoon olive oil

  • 2 teaspoons oregano

  • 2 teaspoons paprika

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon butter

  • 1/2 small onion, diced

  • 3-4 garlic cloves, minced

  • 1 cup uncooked orzo

  • 2 tablespoons white wine or vinegar

  • 2 cups chicken broth

  • 1 cup diced asparagus, or green beans

  • 1 lemon

  • 1/2 cup parmesan cheese

Preheat the oven to 400°F. Rub the chicken with oregano, paprika, salt, and pepper. Heat oil in an oven-safe pan, sear the chicken for 5 minutes on each side until golden, then set aside.

Sauté onions and garlic: In the same pan, add butter and cook the diced onions for 3 minutes, then add minced garlic for another 2 minutes.

Cook the orzo: Add the uncooked orzo to the pan and cook for 2-3 minutes until slightly golden. Pour in the wine or vinegar and scrape the pan to loosen any bits.

Add broth and asparagus: Stir in the chicken broth and diced asparagus. Bring to a gentle boil and cook for 3-5 minutes.

Return the chicken and bake: Place the chicken back in the pan, grate lemon zest over it, squeeze lemon juice, and sprinkle with parmesan. Bake uncovered for 10-15 minutes until chicken reaches 165°F. Serve and enjoy!

Diane Kahanek