Description

This One-Pan Lemon Garlic Chicken Thighs with Orzo is a simple yet delicious meal featuring crispy, juicy chicken thighs, tender orzo, and a bright, garlicky lemon sauce. A perfect weeknight dinner that’s easy to make and packed with flavor!

Ingredients

For the Chicken:

4 bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp paprika
1 tbsp olive oil
1 tbsp butter

For the Orzo & Sauce:

3 cloves garlic (minced)
1 cup orzo pasta
2 cups chicken broth
1/2 cup water
1 tsp lemon zest
2 tbsp fresh lemon juice
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/2 tsp dried thyme (or Italian seasoning)
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley (chopped, for garnish)

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Instructions

Prepare the Chicken:
- Pat the chicken thighs dry and season both sides with salt, pepper, garlic powder, oregano, and paprika.
Sear the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken, skin-side down, for 5-6 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
Cook the Orzo:
- In the same skillet, add garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and toast for 1-2 minutes.
- Pour in chicken broth, water, lemon zest, lemon juice, salt, black pepper, and thyme. Stir well.
Simmer with Chicken:
- Nestle the chicken thighs back into the skillet on top of the orzo.
- Reduce heat to low, cover, and simmer for 15 minutes until the orzo is tender and the chicken is cooked through.

Finish & Serve:
- Remove from heat and stir in Parmesan cheese.
- Garnish with fresh parsley and extra lemon wedges if desired.
- Serve hot and enjoy!

Notes

Swap the orzo: Use rice or couscous for a different texture.
Make it creamy: Stir in a splash of heavy cream at the end.

Add veggies: Stir in spinach or cherry tomatoes for extra nutrition.