One Pan Lemon Garlic Chicken Thighs with Orzo

A quick and flavorful one-pan meal featuring juicy chicken thighs marinated in lemon and garlic paired with tender orzo for a comforting dish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken thighs, bone-in and skin-on Juicy and flavorful.
1 cup orzo pasta Can be substituted with quinoa or rice.
2 cups chicken broth Adjust quantity based on the substitute used.
2 tablespoons olive oil Used for browning the chicken.
4 cloves garlic, minced Adds flavor.
1 medium lemon (juice and zest) For a bright and zesty flavor.
to taste fresh parsley, chopped (for garnish) Adds freshness and color.
to taste Salt and pepper For seasoning.

Method

Preparation

Start by seasoning the chicken thighs with salt and pepper on both sides.

Cooking

In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 6-7 minutes until golden brown. Flip and cook for another 5 minutes.
Remove the chicken from the skillet and set aside. Add minced garlic to the same pan and sauté for about 1 minute until fragrant.
Add the orzo and chicken broth to the skillet, stir to combine, and bring to a simmer.
Return the chicken to the skillet, placing it on top of the orzo. Squeeze lemon juice over everything and sprinkle lemon zest on top, then cover with a lid.
Cook for about 20 minutes, until the chicken is cooked through (internal temperature 165°F) and orzo is tender.
Garnish with fresh parsley before serving warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently in a skillet or microwave, adding chicken broth to keep the orzo moist. Experiment with fresh herbs like rosemary or thyme for added flavor.