Lemony One-Pot Creamy Lemon Dill Chicken and Orzo

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 lemon, zested and juiced
• 3 tablespoons fresh dill, chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter

Method

1. 1

   Season the chicken pieces with salt and pepper.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on all sides, about 6 minutes. Remove and set aside.

   6:00 · Sear chicken
3. 3

   Add the butter and diced onion to the same pot and cook until softened, about 3 minutes.

   3:00 · Cook onion
4. 4

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Add the orzo and stir to coat in the oil, toasting lightly for 1 minute.

   1:00 · Toast orzo
6. 6

   Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot.

7. 7

   Return the chicken to the pot, reduce heat to a simmer, cover, and cook until the orzo is tender and the liquid is mostly absorbed, stirring occasionally, about 12 minutes.

   12:00 · Simmer orzo and chicken
8. 8

   Stir in the heavy cream, lemon zest, lemon juice, and Parmesan cheese until the sauce is creamy and smooth.

   2:00 · Stir in cream and cheese
9. 9

   Remove from heat and stir in the fresh dill. Taste and adjust salt and pepper as needed.

10. 10

    Let rest 5 minutes to allow the sauce to thicken slightly before serving.

    5:00 · Rest before serving