One-Pan Lemon Garlic Chicken and Orzo
Juicy chicken thighs bake right on top of lemony, garlicky orzo for a one-pan dinner.
Prep: 12 · Cook: 28 · Total: 40 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (312 reviews)
INSPIRED BY
skillet lemon chicken with orzo classics — American diner style weeknight cooking
A Greek-ish lemon chicken vibe, but with orzo cooked right in the pan so it turns silky from the drippings.
Story
I first had a version of this on a road swing where every stop was a neon sign and a laminated menu. The chicken hit the table all bronzed up, and the orzo underneath was basically soaked in pure good decisions. At home, you can pull the same move in one pan, keep the sink clean, and still end up with a plate that feels stacked. Hit it with lemon at the end and tell everybody to move their elbows, dinner is happening.
By Theo
Ingredients
- 1 1/2 lb bone-in, skin-on chicken thighs (4 to 6)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 1/2 cups dry orzo
- 2 3/4 cups chicken broth
- 1 lemon, zested and juiced
- 1/2 tsp dried oregano
- 2 tbsp butter
- 2 tbsp chopped parsley
Instructions
- Heat oven to 400°F. Season chicken thighs with salt and pepper.
- In a large oven safe skillet, sear chicken skin side down in olive oil until browned, 6 to 8 minutes. Flip and cook 2 minutes, then move chicken to a plate.
- Lower heat, add garlic and stir 30 seconds. Add orzo and toast 1 minute.
- Pour in broth, add lemon zest, lemon juice, and oregano. Stir, then nestle chicken thighs on top, skin side up.
- Bake uncovered until orzo is tender and chicken is cooked through (165°F), 16 to 18 minutes.
- Stir butter into the orzo around the chicken, then finish with parsley and a pinch more pepper. Serve hot.
Chef Tips
- If the skillet looks dry mid bake, splash in a bit more broth and keep going.
- For extra lemon punch, serve with wedges and hit each plate right at the table.
- Boneless thighs work too, start checking at 12 minutes in the oven.
- Let the chicken rest 5 minutes so the juices stay put.
Cook's Notes
- **Pan choice:** Use a wide skillet so the orzo sits in an even layer.
- **Broth level:** Orzo varies, keep 1/2 cup hot broth nearby just in case.
- **Crispy skin:** Do not cover the pan in the oven, you want airflow for the skin.
- **Temperature:** Pull chicken at 165°F, then rest 5 minutes for juicier bites.