One-Pot Lemon Chicken and Orzo with Zucchini

Name: One-Pot Lemon Chicken and Orzo with Zucchini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs chicken thighs; 1 cup orzo pasta; 2 cups zucchini; 1 cup cherry tomatoes; 2 lemon; 2 cups chicken broth; 2 tbsp olive oil; 3 cloves garlic; 1 tsp dried oregano

A simple, flavorful weeknight dinner where tender chicken and orzo simmer in a bright lemon-herb broth with fresh zucchini and cherry tomatoes.

Cuisine: Mediterranean

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
1 cup orzo pasta
2 cups zucchini
1 cup cherry tomatoes
2 lemon
2 cups chicken broth
2 tbsp olive oil
3 cloves garlic
1 tsp dried oregano

Instructions

Step 1: Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 5 minutes until golden, then flip and cook 3 minutes more. Remove chicken and set aside.
Step 2: Add remaining 1 tbsp olive oil to the pot. Sauté minced garlic and zucchini for 4 minutes until slightly softened. Stir in orzo, dried oregano, and chicken broth, then bring to a simmer.
Step 3: Add cherry tomatoes, lemon zest, and seared chicken (skin-side up). Reduce heat to low, cover, and simmer 15 minutes until orzo is tender and chicken is cooked through.
Step 4: Remove chicken and slice. Stir lemon juice into the pot, then return chicken to the pot. Simmer uncovered 2 minutes for flavors to meld, then serve hot.