Description
A bright and flavorful one-pan meal featuring tender lemon-infused chicken thighs cooked with tender zucchini and perfectly creamy orzo pasta, enhanced with Parmesan cheese and fresh parsley for a complete, satisfying dinner.
Ingredients
Chicken and Vegetables
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 medium zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 3 garlic cloves, minced
- 1 large shallot, minced
Orzo and Flavoring
- 1 cup dry orzo
- 3 cups chicken stock
- 1 teaspoon lemon zest (from about 1 large lemon)
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1 teaspoon Dijon mustard
Finishing Touches
- 2 tablespoons unsalted butter
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside to allow flavors to meld while you prepare other ingredients.
- Cook the zucchini: Heat 1 tablespoon olive oil in a large high-sided skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cook for 6 to 7 minutes, stirring frequently, until the zucchini is lightly golden brown but still firm. Remove zucchini from skillet and transfer to a large plate.
- Cook the chicken: Add the remaining 1 tablespoon of olive oil to the skillet. Add the seasoned chicken and cook over medium heat for 7 to 8 minutes, stirring frequently, until the chicken is golden brown and just cooked through. Transfer the chicken to the plate with the zucchini.
- Sauté aromatics and toast orzo: Add minced garlic, shallot, and orzo to the skillet. Cook for 1 minute, stirring constantly to combine flavors and lightly toast the orzo.
- Add stock and simmer: Pour in chicken stock along with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil over medium-high heat, then reduce heat to medium. Cook for 6 minutes, stirring frequently to prevent sticking, until the mixture is slightly brothy but the orzo begins to soften.
- Add lemon and mustard: Stir in lemon zest, fresh lemon juice, and Dijon mustard to add a bright, tangy flavor to the dish.
- Recombine and finish cooking: Return the cooked zucchini and chicken along with any accumulated juices to the skillet. Cook for 1 to 2 more minutes, stirring constantly, until the orzo is cooked through and everything is heated evenly.
- Finish with butter, cheese, and parsley: Remove the skillet from heat and stir in unsalted butter and grated Parmesan cheese to add richness and creaminess. Sprinkle with chopped fresh parsley and serve immediately for best flavor.
Notes
- You can substitute chicken breasts for thighs if preferred, though thighs offer more flavor and moisture.
- If you don’t have chicken stock, use vegetable broth or water with bouillon as alternatives.
- For a vegan version, replace chicken with chickpeas, use vegetable broth, and omit butter and Parmesan or substitute with vegan alternatives.
- To make ahead, you can prepare ingredients and partially cook the orzo mixture, then finish cooking with the chicken and zucchini just before serving.
- Serve with a side salad or crusty bread to soak up the delicious lemony broth.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
