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Chicken Thigh and Orzo Pasta

A delicious and filling dish that combines tender chicken thighs with orzo pasta and vibrant vegetables, perfect for a comforting family meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces chicken thighs, boneless and skinless Use high-quality chicken for better flavor.
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for cooking
For the pasta
  • 1 cup orzo pasta Can substitute with other small pasta if desired.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth Use high-quality broth for better flavor.
  • 1 cup spinach, chopped
  • Grated Parmesan cheese for serving (optional) Add for extra flavor.

Method
 

Preparation
  1. In a large pan, heat olive oil over medium heat. Season chicken thighs with salt, pepper, and oregano. Add the chicken to the pan and cook until browned on both sides and cooked through. Remove from the pan and set aside.
  2. In the same pan, add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
Cooking
  1. Stir in the orzo pasta and mix well, allowing it to toast slightly for a couple of minutes.
  2. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for about 10 minutes until the orzo is almost cooked.
  3. Add the cooked chicken back into the pan along with the chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts and orzo is fully cooked.
  4. Adjust seasoning if necessary, and serve hot with grated Parmesan cheese on top if desired.

Notes

Once cooled, store leftovers in an airtight container in the fridge. It can last for up to 3 days. Reheat on the stove or in the microwave until heated through.