One Pan Lemon Garlic Chicken Thighs with Orzo is a bright, flavorful, and comforting dish featuring juicy, golden-browned chicken thighs cooked with tender orzo in a rich lemon-garlic sauce. This easy, one-pan meal is perfect for a quick weeknight dinner while delivering restaurant-quality flavor.
Why You’ll Love This Recipe
- Everything cooks in one pan for easy cleanup
- Juicy, flavorful chicken infused with lemon and garlic
- Creamy, tender orzo that soaks up all the delicious flavors
- Quick and easy—ready in under 40 minutes
- Perfect for meal prep or family dinners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Bone-in, skin-on chicken thighs
- Olive oil
- Garlic, minced
- Lemon zest and juice
- Dried oregano
- Paprika
- Salt and black pepper
For the Orzo:
- Orzo pasta
- Chicken broth
- Butter
- Shallot or onion, finely chopped
- Red pepper flakes (optional for heat)
- Fresh parsley, chopped (for garnish)
- Parmesan cheese (optional for extra richness)
Directions
- Season the chicken: Pat chicken thighs dry and season with salt, pepper, paprika, and oregano.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until crispy, then flip and cook for another 3 minutes. Remove and set aside.
- Sauté aromatics: In the same skillet, melt butter and sauté garlic and shallots until fragrant. Add red pepper flakes if using.
- Cook the orzo: Stir in the orzo and toast for 1 minute, then pour in chicken broth and lemon juice. Scrape up any browned bits from the pan.
- Simmer with chicken: Nestle the chicken thighs back into the pan. Cover and simmer for 15-20 minutes until orzo is tender and chicken is fully cooked.
- Garnish and serve: Sprinkle with fresh parsley and Parmesan (if using). Serve warm with extra lemon wedges.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Creamy Version: Stir in a splash of heavy cream before serving.
- Vegetarian Option: Swap chicken for mushrooms or chickpeas.
- Low-Carb: Replace orzo with cauliflower rice (adjust liquid accordingly).
- Herb Swap: Use thyme or rosemary instead of oregano.
- Extra Veggies: Add spinach, zucchini, or cherry tomatoes.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze for up to 2 months (without cheese).
- Reheating: Warm on the stovetop with a splash of broth or microwave in short bursts.
FAQs
Can I use boneless chicken thighs?
Yes, reduce cooking time by a few minutes.
What’s the best way to keep chicken thighs juicy?
Sear them skin-side down first and avoid overcooking.
Can I make this with rice instead of orzo?
Yes, but adjust the liquid and cooking time accordingly.
How do I prevent orzo from sticking?
Stir occasionally while simmering and add extra broth if needed.
Can I bake this dish instead of stovetop cooking?
Yes, bake at 375°F for 25-30 minutes after searing the chicken.
What can I serve with this dish?
A side salad, roasted veggies, or garlic bread complement it well.
Can I use chicken breasts instead?
Yes, but reduce cooking time to avoid dryness.
How do I make it extra lemony?
Add more zest and serve with extra lemon slices.
Can I prepare this dish ahead of time?
Yes, cook everything except the orzo, then finish the orzo fresh before serving.
Is orzo the same as rice?
No, orzo is a small pasta that resembles rice but cooks faster.
Conclusion
One Pan Lemon Garlic Chicken Thighs with Orzo is a simple yet elegant dish bursting with flavor. With juicy chicken, creamy orzo, and a bright lemon-garlic sauce, this meal is perfect for any occasion. Try it today for an easy and delicious dinner!
Print
One Pan Lemon Garlic Chicken Thighs with Orzo
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: One-Pan Cooking
- Cuisine: Mediterranean-Inspired
Description
This one-pan lemon garlic chicken with orzo is packed with zesty, garlicky flavor! Juicy, pan-seared chicken thighs are simmered with tender orzo in a bright lemon-infused broth, making it a perfect easy dinner.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or boneless)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Orzo:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
-
Sear the Chicken:
- Season chicken thighs with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken skin-side down for 5 minutes, then flip and cook for another 3 minutes. Remove from pan and set aside.
-
Cook the Orzo:
- In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
- Stir in orzo and toast for 1-2 minutes.
- Pour in chicken broth, lemon juice, lemon zest, Italian seasoning, and red pepper flakes. Stir to combine.
-
Simmer & Finish:
- Nestle the seared chicken thighs back into the skillet.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the orzo is tender and the chicken is cooked through (internal temp 165°F).
-
Garnish & Serve:
- Stir in Parmesan cheese and garnish with fresh parsley.
- Serve hot with extra lemon wedges on the side.
Notes
- Want it creamy? Stir in ¼ cup heavy cream at the end.
- Swap chicken thighs for breasts but reduce cooking time slightly.
- For extra crispiness, broil the chicken for 2-3 minutes before serving.