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My lemon chicken thighs and orzo are a delicious and fuss-free way to get dinner on the table. This tasty one-pot dish combines tender, flavorful boneless chicken thighs and perfectly seasoned orzo to create a dinner that the whole family will love.
One of my favorite things about using chicken thighs in one-pot recipes is that you essentially cannot overcook them. They’re almost immune to drying out.
So combining them with loads of fresh lemon, chopped garlic, dry orzo, and chicken stock in one skillet means everything cooks together. Perfectly. Every single time.
Sarah’s Cheat Codes
- While we don’t have to worry so much about chicken thighs overcooking, you still want to make sure they reach at least 165˚F. For this, an instant-read thermometer is essential.
- For even crispier chicken, I like to broil on high for 3-5 minutes in the last few minutes of cooking.
- If you’re using a skillet to make and bake this recipe, choose a big one. The one I use is 4.5 quarts. Anything smaller and you run the risk of things overflowing as the orzo expands in the oven.
One-Pan Baked Lemon Chicken Thighs and Orzo
My lemon chicken thighs and orzo are a delicious and fuss-free way to get dinner on the table. This tasty one-pot dish combines tender, flavorful boneless chicken thighs and perfectly seasoned orzo to create a dinner that the whole family will love.
Ingredients
- 2 lbs chicken thighs {boneless, skinless}
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp dry Italian seasoning
- 3 tbsp olive oil {plus more as needed during the searing process}
- 2 tbsp unsalted butter
- 4 cloves garlic {finely minced}
- 2 tbsp shallots {finely minced}
- 3 cups chicken stock
- 1 1/2 cups orzo {dry}
- 1.5 tbsp lemon zest {~1 large lemon}
- 2 tsp lemon juice
- 3 cups baby spinach
- 1/3 cup shredded Parmesan
Instructions
- Preheat oven to 375˚F.
- Heat a skillet over medium-high heat.
- Season the chicken thighs all over with a mix of kosher salt, black pepper, and Italian seasoning.2 lbs chicken thighs, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp dry Italian seasoning
- Add olive oil to the pan. Place chicken thighs, smooth side down, and sear for 2-3 minutes or until lightly browned.3 tbsp olive oil
- Using tongs, flip the chicken and sear for 1-2 minutes on the other side. Carefully transfer to a plate.
- Reduce the burner temp to low and add the butter to the olive oil in the skillet.2 tbsp unsalted butter
- Add the garlic and shallots and stir until shallots are starting to soften, and a few of the pieces are starting to brown ~3-5 minutes.4 cloves garlic, 2 tbsp shallots
- Slowly whisk in chicken stock, lemon zest, lemon juice, and orzo. Increase the burner temp and bring to a boil for 1 minute, stirring constantly.3 cups chicken stock, 1.5 tbsp lemon zest, 2 tsp lemon juice, 1 1/2 cups orzo
- Remove the pan from the burner. Add the chicken back to the pan.
- Bake, uncovered for 15 minutes.
- Carefully remove the pan from the oven and stir in the baby spinach.3 cups baby spinach
- Return the pan to the oven and continue to cook for 3-5 more minutes or until the orzo has absorbed the liquid and the chicken has reached 165˚F.
- Top chicken with pecorino or Parmesan.1/3 cup shredded Parmesan
The chicken will not be fully cooked at this point – that's ok!
Scrape the bottom of the pan as you cook to release the fond (the delicious browned bits).
For even crispier chicken, broil on high for 3-5 minutes in the last few minutes of cooking.
Notes
- If the chicken is starting to brown too quickly in the oven, but the orzo hasn’t finished cooking, loosely tent foil over the skillet.
Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 39gProtein: 9gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 64mgPotassium: 211mgFiber: 2gSugar: 3gVitamin A: 181IUVitamin C: 4mgCalcium: 51mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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