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
Units
Scale
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.