Ina Garten Chicken in a Pot with Orzo
This dish features bone-in, skin-on chicken thighs or breasts that are gently cooked in a pot with chicken stock, lemon, garlic, onions, and orzo pasta. The orzo absorbs the savory cooking liquid, becoming creamy and flavorful, while the chicken turns fall-off-the-bone tender. It’s finished with lemon zest, fresh herbs, and optional parmesan for a luxurious, yet rustic, finish.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: American-Mediterranean
Ingredients
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4–6 bone-in, skin-on chicken thighs (or breasts)
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Kosher salt and freshly ground black pepper
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2 tablespoons olive oil
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1 large yellow onion, diced
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3 cloves garlic, minced
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2 teaspoons fresh thyme leaves (or 1 tsp dried)
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1 cup orzo pasta
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3½ cups low-sodium chicken stock
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Zest and juice of 1 lemon
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¼ cup chopped fresh parsley
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Optional: ¼ cup grated Parmesan cheese
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Optional garnish: lemon wedges and extra herbs
Instructions
Season chicken generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and cook for another 3 minutes. Transfer to a plate.
Reduce heat to medium. In the same pot, add diced onions and cook for 5–7 minutes until softened. Stir in garlic and thyme, and cook for 1 more minute until fragrant.
Pour in chicken stock and bring to a simmer. Return chicken to the pot (skin-side up), cover, and reduce heat to low. Simmer gently for 20 minutes.
Stir in orzo, then cover and simmer for another 15–20 minutes, stirring occasionally, until orzo is tender and has absorbed most of the broth. If needed, add more stock to reach desired consistency.
Remove from heat. Stir in lemon zest, lemon juice, parsley, and Parmesan (if using). Adjust seasoning with salt and pepper to taste.
Ladle into bowls, topping with additional lemon zest or herbs if desired. Serve warm with crusty bread or a green salad.