Chicken Tomato Zucchini and Orzo Stew
Cozy up with a bowl of hearty and flavorful Chicken Tomato Zucchini and Orzo Stew, a one-pot wonder that's perfect for weeknight dinners or meal prep. This nourishing recipe combines tender shredded chicken thighs, wholesome zucchini, and the richness of crushed tomatoes, all simmered in a savory blend of chicken broth, oregano, and thyme. Orzo pasta adds a satisfying texture, while a finishing touch of fresh parsley and optional Parmesan cheese lends a vibrant, comforting flavor. With a prep time of just 15 minutes and a quick cook time, this stew is as simple as it is delicious. Ideal for busy families or anyone looking to enjoy a balanced, veggie-packed meal with a touch of Mediterranean inspiration!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Zucchini, chopped into half-moons
- 14 ounces Crushed tomatoes
- 4 cups Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.75 cup Orzo pasta
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then add the diced onion. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped zucchini to the pot and cook for 3-4 minutes, stirring occasionally, until slightly softened.
Pour in the crushed tomatoes and chicken broth, then add the dried oregano and dried thyme. Stir to combine.
Return the chicken thighs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20 minutes.
Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the pot.
Stir in the orzo pasta and cook for an additional 8-10 minutes, or until the orzo is tender.
Taste the stew and adjust seasoning with additional salt or pepper, if needed.
Serve hot with a sprinkle of fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 30.5 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1026 mg | 79% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4134 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
