A tiny note before we cook
This is part of my I’m Tired Dinner series: cozy, low-effort meals for the nights when you want something warm and satisfying—without a long list of steps.
If you’re caring for others (or simply carrying a lot), dinner doesn’t need to be perfect. It just needs to be possible.
Why you’ll love this one
- One pan (less cleanup)
- Comforting + bright (lemon + garlic, but still cozy)
- Feels “real” without being complicated
- Great for leftovers (it reheats beautifully)
Ingredients (serves 2–3)
- 2 chicken thighs (boneless/skinless) or 2 small chicken breasts
- 1 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 tsp dried oregano (or Italian seasoning)
- 1/2 tsp salt + black pepper
- Zest of 1 lemon + 2 tbsp lemon juice
- 1 cup orzo
- 2 1/2 cups chicken broth (or stock)
- 1 cup baby spinach (optional but nice)
- 2 tbsp grated parmesan (optional)
- Optional: a handful of chopped parsley
Easy swaps
- No orzo? Use small pasta, couscous, or even rice (see notes).
- No spinach? Frozen peas work great.
Quick steps (no fuss)
- Season the chicken. Pat dry, then season with salt, pepper, oregano, lemon zest.
- Sear (2–3 minutes per side). In a large pan, heat olive oil. Sear chicken until lightly golden. Remove to a plate (it will finish cooking later).
- Garlic + orzo. Lower heat, add garlic for 20–30 seconds. Stir in orzo for 30 seconds so it gets lightly coated.
- Add broth + lemon. Pour in broth and lemon juice. Stir.
- Nest chicken back in. Place chicken on top. Cover and simmer 10–12 minutes, stirring orzo once or twice so it doesn’t stick.
- Finish. When orzo is tender and chicken is cooked through, stir in spinach until wilted. Add parmesan if using.
- Serve. Taste, add more lemon/pepper if you want, and call it dinner.
“I’m tired” tips (these matter)
- If the pan looks dry before the orzo is tender: add a splash of broth/water and keep going.
- If using chicken breast: pull it a little earlier if it’s done, so it stays juicy.
- This is a great “bowl dinner” with a little extra olive oil on top.
Variations (same vibe, different day)
- Creamy version: stir in 2 tbsp cream cheese or a splash of cream at the end.
- Tomato version: add 1–2 tbsp tomato paste with the garlic, then continue.
- Veggie boost: add chopped zucchini or mushrooms right after garlic.
Series notes
I’m Tired Dinner is a collection of small, comforting meals for real life—when energy is low and warmth matters.
Previous posts in the series: