Description
Lemon Garlic Chicken Thighs with Creamy Orzo
One-pan, cozy, citrusy comfort food for any night.
Ingredients
Chicken & Basics:
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6 bone-in, skin-on chicken thighs
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Salt & pepper, to taste
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1 tbsp olive oil
Orzo & Flavor:
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3 cloves garlic, minced
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1 cup orzo pasta
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2 ¼ cups chicken broth (or veggie broth)
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Juice + zest of 1 lemon
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1 tbsp butter (optional, for extra richness)
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Fresh parsley or thyme, for garnish
Instructions
1. Prep & Sear the Chicken
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Pat chicken dry and season with salt & pepper.
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Heat olive oil in a large, oven-safe skillet over medium-high heat.
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Place chicken skin-side down and cook 5–7 min until golden and crispy.
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Flip and cook 4–5 min on the other side. Remove chicken to a plate.
2. Sauté Garlic & Toast Orzo
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Reduce heat to medium.
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Add garlic to the skillet and sauté 30 sec until fragrant.
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Add dry orzo and stir 1–2 min until lightly toasted.
3. Deglaze & Simmer
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Pour in chicken broth and lemon juice, scraping up browned bits from the pan.
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Stir in lemon zest. Bring to a gentle simmer.
4. Cook Chicken & Orzo Together
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Nestle chicken back into the skillet, skin-side up.
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Cover, reduce heat to low, and simmer 15–18 min until chicken is cooked through and orzo is tender.
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Optional: Stir in butter at the end for creaminess.
5. Serve
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Garnish with chopped parsley or thyme.
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Serve straight from the skillet for a rustic, cozy feel.
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Optional sides: arugula salad, roasted asparagus, or green beans.
Notes
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Orzo too firm? Add a splash of broth or water and simmer a few more minutes.
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Use chicken breasts? Sear 3–4 min per side, then simmer 10–12 min.
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Extra flavor: Stir in sun-dried tomatoes, feta, or fresh herbs.
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Creamy greens: Add a handful of spinach at the end to wilt into the orzo.