One-Pan Lemon Chicken and Orzo with Spinach

Method

1. Step 1 of 10

   Cut the chicken thighs into large 4 cm pieces and season with salt, pepper and the oregano.

   • Boneless, skinless chicken thighs
   • Salt
   • Black pepper
   • Dried oregano

   

2. Step 2 of 10

   Dice the onion and mince the garlic.

   • Onion
   • Garlic

   

3. Step 3 of 10

   Heat the olive oil in a wide deep pan over a high heat until it shimmers.

   • Olive oil

   

4. Step 4 of 10

   Brown the chicken in one layer for about 5 minutes, turning once, then lift it onto a plate.

   • Boneless, skinless chicken thighs
   5 min

5. Step 5 of 10

   Lower the heat, add the onion and cook until soft and glassy, about 4 minutes.

   • Onion
   4 min

   

6. Step 6 of 10

   Stir in the garlic for 30 seconds, then add the orzo and stir until the grains look glossy.

   • Garlic
   • Orzo

   

7. Step 7 of 10

   Pour in the stock, scraping the base of the pan, and bring to the boil.

   • Chicken stock

   

8. Step 8 of 10

   Return the chicken with its juices, lower to a simmer and cook uncovered for 12 minutes, stirring often, until the orzo is tender and the chicken reaches 74 °C.

   • Boneless, skinless chicken thighs
   • Orzo
   74 °C / 165 °F12 minPoultry (whole, parts, and ground) to 74 °C / 165 °F

   

9. Step 9 of 10

   Stir the spinach through in handfuls until wilted, about 2 minutes.

   • Spinach
   2 min

10. Step 10 of 10

    Off the heat, stir in the lemon zest and juice and the parmesan, taste for salt and pepper, and rest 2 minutes before serving.

    • Lemon
    • Parmesan, grated
    • Salt
    • Black pepper
    2 min