Winter blues got you down? I’ve got just the thing to brighten up your dinners! This ultra-comforting dish – lemon chicken with orzo – is the ultimate fuss-free, family friendly weeknight dinner option that will quickly become a popular choice in your home.
It’s zesty, flavourful, and super easy to prepare, making it ideal for a cozy night in, or a quick mid-week dinner. Start by marinating the chicken thighs in a lemon juice, olive oil, and herb mixture.
To make prep even easier, I used this lemon juicer to quickly juice my lemons. I also used this ergonomic chef’s knife that made chopping a breeze and this stunning acacia wood cutting board, which has a trim around the edges to prevent excess juices from spilling onto your counter.
Next, sear the chicken using the frying pan included in my favourite cookware set – Joy from Zwilling then reduce the heat and continue cooking. I really like that the cookware is made of stainless steel and can transfer from stovetop to the oven with ease. While the chicken is cooking, use a sauce pot from the same collection to whip up a batch of orzo cooked in white wine, chicken broth, lemon zest, and herbs. The combination of tender chicken and tangy orzo is sure to brighten up even the gloomiest winter day. So go ahead and give this recipe a try – you and your family will love it!
Lemon Chicken with Orzo
Prep time: 15 minutes Cook time: 30 minutes, Serves: 2-4
INGREDIENTS:
For the Chicken
4-6 chicken thighs
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp fresh oregano
2 tbsp lemon juice
3 tbsp olive oil, divided
1 garlic clove, grated
1/2 cup chicken broth
For the Orzo
1 lemon, sliced
1/2 lemon, zested + 2 tbsp lemon juice
1 shallot, diced
3 garlic cloves, minced
1 cup orzo pasta
2 tbsp olive oil
1/3 cup white wine
2 cups low sodium chicken broth
1 tbsp fresh oregano, chopped + more for serving
1/4 cup feta cheese, crumbled
Parsley, for garnish
Salt and pepper, to taste
DIRECTIONS:
For the Chicken:
- Combine 2 tbsp olive oil, lemon juice, garlic clove, oregano, salt and pepper. Marinate the chicken for 30-60 minutes.
- In a skillet over medium high heat, add olive oil then chicken. Sear for 3 minutes then flip and sear for another 3 minutes.
- Add broth to the chicken and deglaze the pan. Cover and cook over medium heat for 10 minutes or until chicken is fully cooked.
For the Orzo:
- In a small pot, add shallot and stir until soft (2-3 minutes). Add garlic and sauté another 1-2 minutes. Add wine and stir to scrape the brown bits from the bottom. Add orzo, broth, lemon zest and juice, and oregano. Add salt and pepper to taste. Stir to combine and cook orzo until the broth has been absorbed and the orzo is cooked through (15 minutes)
- Top with the lemon chicken and serve with crumbled feta and parsley.
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Christine Kozovski is a new mom, food photographer and health & safety professional based out of Toronto Ontario. She shares her passion for food through easy and fresh recipes that can be found on her blog and Instagram account. She gets her food inspiration from her parents, growing up with both Asian and Mediterranean influences as well as places she’s travelled. Her adventurous side shines through when she gets to explore new cities and try new foods. She’s excited to start a different type of adventure now that her family has grown to include her 10 month old son.
