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Lemon Chicken with Orzo

A bright and comforting one-pan meal featuring crispy skin-on chicken thighs nestled in a creamy, lemon-infused orzo pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 chicken thighs skin-on, bone-in
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 lemon zested and juiced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped
  • 1 tbsp butter

Equipment

  • Large skillet
  • Tongs
  • Paper towels

Method
 

Cooking Instructions
  1. Pat chicken thighs dry and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken skin-side down for 5-7 minutes until crispy and golden brown.
  4. Flip chicken and cook for 4-5 minutes, then remove to a plate.
  5. Reduce heat to medium and sauté onion in the skillet until soft.
  6. Add garlic and cook for 30 seconds until fragrant.
  7. Stir in orzo and toast for 1-2 minutes until golden.
  8. Pour in chicken broth, lemon juice, lemon zest, and oregano; bring to a simmer.
  9. Return chicken to the pan, cover, and simmer on low for 15-18 minutes.
  10. Stir in butter until melted and garnish with fresh parsley before serving.

Notes

For extra crispy skin, sear chicken undisturbed. Let the orzo rest for 2 minutes off heat after cooking to absorb excess liquid and become creamier. Store leftovers in an airtight container in the fridge for up to 4 days.