EFK Lemon Chicken Orzo
A one-pan lemon chicken and orzo dinner with tomatoes, oregano, feta, and parsley. The family version keeps spinach optional, so the canonical card works exactly the way it is commonly made.
Ingredients
<ul><li>2 lb boneless chicken thighs or breasts, cut into pieces</li><li>2 tbsp extra-virgin olive oil</li><li>1 small onion, diced</li><li>4 garlic cloves, minced</li><li>1 1/2 cups dry orzo</li><li>3 cups chicken stock</li><li>1 pint cherry tomatoes, halved</li><li>1 tsp dried oregano</li><li>1/2 tsp smoked paprika</li><li>3 cups fresh spinach, optional</li><li>Juice and zest of 1 lemon</li><li>1/2 cup crumbled feta</li><li>Kosher salt and black pepper</li><li>2 tbsp chopped fresh parsley</li></ul>
Directions
<ol><li>Season the chicken and brown it in the de Buyer Country Fry Pan over medium-high heat. Remove when nearly cooked through.</li><li>Cook onion until softened, then add garlic briefly.</li><li>Add the dry orzo and toast for about 1 minute. Add chicken stock, tomatoes, oregano, and paprika.</li><li>Simmer, stirring periodically, until the orzo is nearly tender.</li><li>Return chicken and continue cooking until it reaches 165°F. If using spinach, fold it in only at the end and wilt briefly; the family version is commonly made without it.</li><li>Finish with lemon zest and juice, feta, and parsley. Adjust salt and pepper before serving.</li></ol>
- Season the chicken and brown it in the de Buyer Country Fry Pan over medium-high heat. Remove when nearly cooked through.
- Cook onion until softened, then add garlic briefly.
- Add the dry orzo and toast for about 1 minute. Add chicken stock, tomatoes, oregano, and paprika.
- Simmer, stirring periodically, until the orzo is nearly tender.
- Return chicken and continue cooking until it reaches 165°F. If using spinach, fold it in only at the end and wilt briefly; the family version is commonly made without it.
- Finish with lemon zest and juice, feta, and parsley. Adjust salt and pepper before serving.