One-Pan Lemon Chicken and Orzo

For four servings, use 6 boneless chicken thighs, 1 cup orzo, 1 small onion, 3 garlic cloves, 2 cups chicken stock, 1 lemon, a handful of spinach, olive oil, butter, Parmesan, salt, and pepper.

Step 1 — Season the chicken with salt and pepper. Heat a large deep frying pan with a little olive oil and cook the thighs until golden on both sides. Move them to a plate; they do not need to be cooked through yet.

Step 2 — Add a small knob of butter to the pan. Cook the onion for 3 minutes, then stir in the garlic for 30 seconds. Scrape up the tasty browned bits left behind by the chicken.

Step 3 — Add the orzo and stir for a minute so it is lightly toasted. Pour in the stock, zest the lemon into the pan, and bring everything to a gentle simmer.

Step 4 — Nestle the chicken back into the orzo. Cover loosely and cook for 12 to 15 minutes, stirring the pasta once or twice, until the chicken is cooked and the orzo is tender.

Step 5 — Stir through the spinach, lemon juice, and a handful of grated Parmesan. Add a splash of hot water if the orzo has tightened up; it should be creamy, not claggy.

Step 6 — Taste, add salt and pepper, and serve from the pan. A few lemon slices on top make it look as though you had a plan all along.