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One Pan Lemon Garlic Chicken Thighs with Orzo Recipe

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4.3 from 37 reviews

A flavorful and easy one-pan meal featuring crispy lemon garlic chicken thighs cooked alongside tender orzo pasta, baby spinach, and Parmesan. The chicken is seared to perfection and finished in a rich lemon butter sauce, making a comforting yet bright dish perfect for weeknight dinners.

Ingredients

Chicken and Seasoning

  • 2 pounds bone-in, skin-on chicken thighs (about 4 large thighs, 1/2 pound each)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 lemon, sliced into rounds
  • 4 cloves garlic, minced (1 clove reserved)
  • 2 tablespoons butter, divided

Orzo and Vegetables

  • 8 oz dried orzo (1/2 of a 16 oz package)
  • 3 cups low-sodium chicken broth
  • 1/3 cup freshly squeezed lemon juice (from about 2 lemons, depending on size)
  • 2 cups baby spinach

Finishing Touches

  • 1/4 cup freshly shredded Parmesan cheese
  • Fresh parsley, for garnish

Instructions

  1. Prepare the chicken: Pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and freshly ground pepper. This step ensures the chicken crisps nicely when cooked.
  2. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook without moving until the skin is golden brown and crispy, about 6-7 minutes. Flip and cook for 3-4 minutes more. Remove chicken and set aside.
  3. Sauté aromatics and orzo: Lower heat to medium and add 1 tablespoon butter to the same skillet. Add the minced garlic (reserve 1 clove) and sauté for about 30 seconds until fragrant. Add the dried orzo and toast it lightly, stirring frequently, for 1-2 minutes.
  4. Add liquids: Pour in the chicken broth, lemon juice, and arrange the lemon slices on top. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan for extra flavor.
  5. Return chicken and simmer: Nestle the seared chicken thighs skin-side up into the simmering orzo. Cover the skillet with a lid, reduce heat to low, and cook for about 10-12 minutes or until the chicken is cooked through and the orzo is tender.
  6. Add spinach and butter: Remove the lid, stir in the baby spinach and the remaining 1 tablespoon butter. Cook uncovered for 1-2 minutes until the spinach wilts and the butter melts into the sauce.
  7. Finish with cheese and garnish: Sprinkle the freshly shredded Parmesan cheese over the dish and garnish with chopped fresh parsley. Serve immediately, spooning some of the lemony sauce over the chicken and orzo.

Notes

  • For crispier chicken skin, do not overcrowd the pan when searing.
  • If orzo absorbs the liquid too quickly, add a splash more chicken broth or water.
  • Use fresh lemon juice for the best bright flavor.
  • Parmesan cheese can be substituted with Pecorino Romano if preferred.
  • This dish can be made gluten-free by using gluten-free orzo or substituting with quinoa or rice pasta.

Find it online: https://recipethrive.com/one-pan-lemon-garlic-chicken-thighs-with-orzo-recipe/