Description
This One-Pan Lemon Chicken Orzo is a flavorful, creamy, and comforting dish that combines tender, seasoned chicken thighs with buttery orzo pasta infused with lemon zest and juice. Cooked together in a single skillet and finished in the oven, this recipe is both easy and elegant, perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
Chicken & Seasoning
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Orzo & Sauce
- 1 cup uncooked orzo pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- Juice and zest of 1 lemon
Finishing Touches
- 1 cup baby spinach (optional)
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) to prepare for baking the chicken and orzo together later.
- Season the chicken: In a bowl or on a plate, season the chicken thighs evenly with salt, pepper, garlic powder, dried thyme, and paprika to build layers of flavor.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the seasoned chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
- Sauté garlic & toast orzo: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add uncooked orzo pasta and cook for 2-3 minutes, stirring occasionally until the orzo is lightly toasted.
- Add liquids and lemon: Pour in chicken broth, heavy cream, and add lemon juice and zest. Stir to combine everything and bring the mixture to a gentle simmer to start cooking the orzo.
- Combine and bake: Nestle the seared chicken thighs back into the skillet, skin-side up. Transfer the entire skillet to the preheated oven. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the orzo is tender.
- Finish with spinach and cheese: Remove the skillet from the oven and stir in baby spinach (if using) and grated Parmesan cheese. Let the spinach wilt in the residual heat, enriching the dish with freshness and creaminess.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish for a burst of color and herbaceous aroma before serving.
- Enjoy: Serve this comforting, lemony chicken and orzo meal hot and enjoy the balanced flavors and creamy textures.
Notes
- You can substitute chicken thighs with boneless, skinless chicken breasts, but adjust cooking time accordingly.
- Use half-and-half instead of heavy cream for a lighter version.
- For a dairy-free option, omit Parmesan cheese or use a vegan alternative.
- If you prefer, baby kale or arugula can substitute spinach.
- Ensure the skillet you use is oven-safe to avoid accidents when transferring to the oven.
