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EFK One-Pot Italian Chicken & Orzo

A practical one-pan chicken dinner with tender orzo, garlic, sun-dried tomato, spinach, Parmesan, and lemon. It is built for weeknights but still has enough depth to feel like a full family dinner.

Ingredients

<ul><li>1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into large bite-size pieces</li><li>1 1/2 teaspoons kosher salt, divided</li><li>1 teaspoon Italian seasoning</li><li>1/2 teaspoon black pepper</li><li>2 tablespoons olive oil</li><li>1 small yellow onion, finely diced</li><li>4 garlic cloves, minced</li><li>1 1/2 cups dry orzo</li><li>1/2 cup dry white wine, or additional chicken broth</li><li>2 1/2 cups low-sodium chicken broth</li><li>1/2 cup drained sliced sun-dried tomatoes</li><li>3 packed cups baby spinach</li><li>1/2 cup finely grated Parmesan</li><li>Zest and juice of 1 lemon</li><li>2 tablespoons chopped Italian parsley</li></ul>

Directions

<ol><li>Season the chicken with 1 teaspoon salt, Italian seasoning, and pepper. Heat the olive oil in a wide heavy skillet over medium-high heat and brown the chicken in a single layer, working in batches if needed. Transfer the browned chicken to a plate; it does not need to be cooked through yet.</li><li>Reduce heat to medium. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and orzo and cook for 1 to 2 minutes, stirring, until the orzo smells lightly toasted.</li><li>Add the wine and scrape up the browned bits. Simmer until reduced by about half. Stir in the broth and sun-dried tomatoes.</li><li>Return the chicken and any juices to the skillet. Bring to a gentle simmer, cover, and cook 10 to 12 minutes, stirring once or twice, until the orzo is tender and the chicken reaches 165°F.</li><li>Fold in the spinach until wilted. Remove from the heat and stir in Parmesan, lemon zest, lemon juice, and parsley. Add a splash of broth if the orzo tightens before serving. Taste and adjust salt.</li></ol>

  1. Season the chicken with 1 teaspoon salt, Italian seasoning, and pepper. Heat the olive oil in a wide heavy skillet over medium-high heat and brown the chicken in a single layer, working in batches if needed. Transfer the browned chicken to a plate; it does not need to be cooked through yet.
  2. Reduce heat to medium. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and orzo and cook for 1 to 2 minutes, stirring, until the orzo smells lightly toasted.
  3. Add the wine and scrape up the browned bits. Simmer until reduced by about half. Stir in the broth and sun-dried tomatoes.
  4. Return the chicken and any juices to the skillet. Bring to a gentle simmer, cover, and cook 10 to 12 minutes, stirring once or twice, until the orzo is tender and the chicken reaches 165°F.
  5. Fold in the spinach until wilted. Remove from the heat and stir in Parmesan, lemon zest, lemon juice, and parsley. Add a splash of broth if the orzo tightens before serving. Taste and adjust salt.
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