One-Pot Lemon Chicken Orzo

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp dried oregano
• 1 tsp paprika
• salt and black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion
• 3 cloves garlic
• 1 cup orzo
• 2 1/2 cups chicken broth
• 1 lemon
• 3 oz baby spinach
• 1/3 cup grated Parmesan

Steps

1. 1Season the chicken with oregano, paprika, salt, and pepper. Heat the olive oil in a deep skillet over medium-high and cook the thighs 4 to 5 minutes per side until golden and just cooked. Set aside.
2. 2Melt the butter in the same pan and soften the onion, 3 minutes. Add the garlic and orzo and toast, stirring, for 2 minutes — the nutty smell is the point.
3. 3Pour in the broth, scraping the bottom, and simmer uncovered 10 to 12 minutes, stirring often, until the orzo is tender and creamy.
4. 4Stir in the lemon zest, lemon juice, spinach, and Parmesan until the spinach wilts.
5. 5Nestle the chicken back in with its juices, warm through for 2 minutes, and serve from the pan.