Description
Juicy lemon chicken with tender orzo in one pan? This 30-minute meal might just become your new weeknight obsession.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 2 tablespoons (30ml) olive oil, divided
- 1 tablespoon (15g) unsalted butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium yellow onion, diced (about 1 cup)
- 1½ cups (300g) uncooked orzo pasta
- 3 cups (720ml) chicken broth, low sodium
- 2 medium lemons (1 zested and juiced, 1 sliced for garnish)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup (120g) grated Parmesan cheese
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Pat chicken dry with paper towels and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown. Transfer to a plate.
- Add remaining olive oil and butter to the same pan. Once melted, sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Stir in orzo and toast for 1-2 minutes, stirring continuously.
- Pour in chicken broth, lemon juice, and zest. Add oregano, thyme, and red pepper flakes if using. Bring to a simmer, scraping up browned bits from the pan.
- Return chicken to the pan, nestling into the orzo. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until orzo is almost tender.
- Uncover and cook 3-5 more minutes until chicken reaches 165°F and orzo is tender with most liquid absorbed.
- Remove from heat, stir in Parmesan cheese, and adjust seasoning. Garnish with fresh parsley and lemon slices before serving.