Description
This One Pan Lemon Garlic Chicken Thighs with Orzo is the ultimate weeknight dinner: juicy, golden-browned chicken thighs cooked with garlicky orzo in a bright lemon-butter sauce. With fresh spinach, parmesan, and a punch of citrus, it’s a cozy and satisfying dish with minimal cleanup.
Ingredients
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2 lbs bone-in, skin-on chicken thighs (about 4 large thighs)
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Kosher salt and freshly ground black pepper, to taste
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1 tbsp olive oil
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1 lemon, sliced into rounds
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2 tbsp butter, divided
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4 cloves garlic, minced (1 clove reserved)
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8 oz dried orzo (½ of a 16 oz package)
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3 cups low-sodium chicken broth
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⅓ cup fresh lemon juice (about 2 lemons)
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2 cups baby spinach
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¼ cup freshly shredded parmesan cheese
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Chicken:
Pat chicken thighs dry and season generously with salt and pepper. -
Sear Chicken:
In a large, deep skillet or sauté pan, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and sear for 5–6 minutes until skin is golden brown. Flip and cook 2–3 minutes more. Remove and set aside. -
Sauté Aromatics:
Reduce heat to medium. In the same pan, add 1 tbsp butter and 3 cloves of minced garlic. Sauté for 30 seconds until fragrant. -
Toast Orzo:
Stir in orzo and cook for 1–2 minutes until lightly toasted. -
Deglaze & Simmer:
Pour in chicken broth and lemon juice. Stir to deglaze the pan, scraping up brown bits. Bring to a simmer. -
Return Chicken to Pan:
Nestle the chicken thighs back into the pan, skin side up. Tuck lemon slices around them. Cover and simmer on low heat for 15–20 minutes until chicken is cooked through (internal temp 175°F/80°C) and orzo is tender. -
Finish the Dish:
Remove chicken and lemon slices. Stir in spinach, reserved garlic, remaining 1 tbsp butter, and parmesan. Cook until spinach wilts and cheese melts, about 2 minutes. -
Serve:
Return chicken and lemon slices to the pan. Garnish with fresh parsley and extra parmesan if desired.
Notes
Leftovers reheat well — add a splash of broth to loosen the orzo.
Add a splash of white wine before broth for extra depth.
Bone-in chicken keeps the meat juicy, but boneless thighs can be substituted for faster cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pan, Sautéing
- Cuisine: Mediterranean-Inspired