Tender chicken & lemony orzo with broccoli and mushrooms. An entire meal in one pot!
Course: Main Course
Keyword: easy weeknight meal
Servings: 4
EQUIPMENT
Dutch oven
Ingredients
3tbspvegetable oil
10 boneless, skinless chicken thighs
1/4cupwhite wine
1medium onion, diced
3clovesgarlic, crushed
2cupsmushrooms, sliced
3cupschicken stock
1.5cupsorzo
1.5tspdried thyme
2cupsbroccoli florets
juice of 2 lemons
1.5tbsplemon zest
1/2tspsalt
1/2tspfresh ground pepper
1/2 cupgrated parmesanplus more for serving
1/4cupparsley, choppedoptional
Instructions
Season chicken thighs on both sides with salt. Add oil to dutch oven and turn on high. Working in batches, sear the chicken on both sides until browned (don't cook through). Set chicken aside.
Turn the heat down to medium. Add the wine and deglaze making sure to scrape up any bits of chicken into the wine. Add the onion and garlic and sweat until translucent. Add the mushrooms and cook one minute more. Place chicken thighs on top of mushroom mix.
Stir in the chicken stock, orzo and thyme. Bring to a boil, stirring occasionally. Turn heat down to low, put lid on pot and simmer, stirring occasionally for 20 minutes or so until the orzo is cooked through.
Remove lid, stir in broccoli, lemon juice, zest, salt & pepper and continue to cook for 5 minutes or so until broccoli is al dente and chicken reaches an internal temperature of 165°F. Top with grated parmesan and parsley and serve. Enjoy!
Notes
Tip: when searing the chicken, make sure the dutch oven and oil is very hot, otherwise the chicken will stick. Add a few pieces of chicken at a time. If you try to add too much chicken at once, the pot will cool down and the chicken won't brown.