Target: 6 × 4 inches · landscape

Lemon-Caper Chicken Orzo

45 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken thighs

□ 1 1/4 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1 tbsp olive oil

□ 1 small yellow onion, finely diced

□ 3 garlic cloves, minced

□ 1 1/2 cups dry orzo

□ 3 1/2 cups low-sodium chicken stock, plus up to 1/2 cup as needed

□ 1 medium lemon, zested and juiced

□ 2 tbsp capers, drained

□ 4 oz baby spinach

□ 2 tbsp chopped fresh flat-leaf parsley

□ 1 tbsp unsalted butter

□ 1/4 tsp crushed red pepper flakes

1. Season chicken. Brown in oil in a wide skillet, 3–4 minutes per side; transfer to a plate.

2. Soften onion and pepper flakes, add garlic, then stir in orzo and toast until glossy.

3. Add stock, lemon zest and juice, and salt. Nestle in chicken; cover and simmer on low 12 minutes.

4. Stir from the bottom; add warm stock 2 tbsp at a time if dry. Cook until orzo is tender and chicken reaches 165 F.

5. Fold in capers, spinach, and butter. Return chicken, rest 2 minutes, and finish with parsley.

Cook’s note: Stir from the bottom; add warm stock gradually if orzo is still firm.