Creamy Lemon Chicken Orzo

01Method

1. 1

   Prep the chicken: Cut the chicken thighs into thin strips roughly half an inch wide and place them in a bowl. Season with salt and pepper, tossing to coat evenly.

2. 2

   Toast the orzo: Set a 10-inch sauté pan over medium-high heat and pour in the olive oil, tilting the pan to coat the surface. Once the oil shimmers, add the dry orzo and stir continuously for about 2 minutes, until each grain is coated in oil, lightly golden, and gives off a faint nutty aroma.

3. 3

   Deglaze the pan: Pour in the chicken stock, lemon juice, vinegar, and capers (if using), stirring to combine. Bring everything to a rolling boil, then reduce the heat to medium to maintain a steady simmer. Cook the orzo for 8 minutes, stirring every few minutes and scraping the bottom of the pan to prevent sticking.

4. 4

   Add the chicken: By now the liquid should have reduced significantly and the orzo should appear creamy. Stir the chicken strips into the orzo, cover the pan with a lid, and cook for about 5 minutes, stirring at least once, until the chicken is cooked through. Remove the lid and continue cooking, stirring frequently, for another 8 minutes until the orzo is fully tender.

5. 5

   Finish and serve: Taste and adjust lemon and salt as needed, adding an extra splash of lemon juice if desired. Stir in the Parmesan cheese, then spoon onto plates. Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat covered in the microwave in 30-second intervals.