One-Pan Baked Lemon Chicken Thighs and Orzo

a white and black skillet with orzo and chicken, slices or lemon, spinach, and Parmesan.

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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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Side Dish

Cuisine: Fusion, Italian

Keyword: orzo and chicken thighs

Author: Sarah Cook

Equipment

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.

The chicken will not be fully cooked at this point - that's ok!

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

Scrape the bottom of the pan as you cook to release the fond (the delicious browned bits).

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.

For even crispier chicken, broil on high for 3-5 minutes in the last few minutes of cooking.

Top chicken with pecorino or Parmesan.
1/3 cup shredded Parmesan

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