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Easy One-Pot Chicken and Apple Cider Orzo: Best Fall Dinner

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A cozy one-pot meal featuring tender chicken thighs and orzo cooked in a sweet-tart apple cider broth. Perfect for busy weeknights, this comforting dish comes together in about 45 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 cups apple cider (not apple juice)
  • 1 cup low-sodium chicken broth
  • 1 cup dry orzo
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary, leaves stripped
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the butter in a Dutch oven over medium-high heat until it stops foaming and starts to brown slightly.
  3. Sear the chicken thighs in a single layer for 4-5 minutes per side until deep golden brown. Transfer to a plate (chicken will not be fully cooked).
  4. Reduce heat to medium and add the diced onion. Cook for 4-5 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom.
  5. Add the minced garlic, thyme sprigs, and rosemary. Cook for 1 minute until fragrant.
  6. Pour in the apple cider and chicken broth. Scrape up any remaining browned bits. Bring to a boil, then reduce to a simmer.
  7. Stir in the dry orzo until evenly distributed. Return the chicken thighs to the pot, nestling them into the orzo mixture. Add any juices from the plate.
  8. Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 20-22 minutes. Do not lift the lid during this time.
  9. After 20 minutes, remove the lid and check the orzo. It should be tender and most of the liquid absorbed. If still too liquidy, cook uncovered for 2-3 more minutes. If dry, add a splash of broth or water.
  10. Remove and discard the herb sprigs. Taste and adjust seasoning with salt and pepper.
  11. Let the pot rest off the heat for 5 minutes before serving.
  12. Spoon the orzo into bowls and top with the chicken thighs. Garnish with fresh parsley if desired.

Notes

Don’t substitute apple juice for apple cider; juice is sweeter and thinner. For extra flavor, toast the orzo in the pot for 1-2 minutes after cooking the onion and garlic. Let the dish rest for 5 minutes off the heat before serving. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: one-pot chicken, apple cider orzo, fall dinner, easy weeknight meal, comfort food

Find it online: https://lirafood.com/easy-one-pot-chicken-and-apple-cider-orzo-best-fall-dinner/