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Searing seasoned chicken thighs in hot skillet for chicken thighs creamy lemon garlic orzo recipe

Chicken Thighs Creamy Lemon Garlic Orzo

Crispy golden-brown chicken thighs served over creamy, lemony orzo pasta infused with garlic and shallots. This one-skillet weeknight dinner delivers restaurant-quality flavor with minimal cleanup in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 teaspoon paprika sweet or smoked
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper plus more to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter or use more olive oil for dairy-free
  • 1 shallot sliced (can substitute half of a small yellow onion, finely diced)
  • 3 cloves garlic minced
  • 1.5 cups uncooked orzo
  • 2 cups chicken broth preferably low-sodium
  • 1 lemon juiced
  • 0.33 cup heavy cream or full-fat coconut milk for dairy-free
  • 0.5 teaspoon kosher salt for the orzo
  • 0.5 teaspoon black pepper for the orzo
  • Fresh parsley chopped, for garnish
  • Lemon wedges for serving

Equipment

  • Large oven-safe skillet (12-inch minimum) or Dutch oven with lid
  • Paper towels
  • Small bowl
  • meat thermometer

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place chicken thighs on a plate and pat thoroughly dry with paper towels. In a small bowl, combine paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Rub seasoning mixture evenly over all chicken thighs, ensuring each piece is well coated.
  3. Heat olive oil in a large, deep, oven-safe skillet (at least 12 inches) or Dutch oven with a lid over medium-high heat until shimmering. Add seasoned chicken thighs in a single layer (do not overcrowd) and sear for 3 minutes per side until golden brown and crispy. Remove seared chicken to a plate.
  4. Reduce heat to medium. Add butter to the same skillet. Once melted, add sliced shallot and minced garlic. Sauté, stirring frequently, for 1-2 minutes until shallot is softened and garlic is fragrant.
  5. Add uncooked orzo to the skillet and stir continuously for about 1 minute to toast lightly.
  6. Pour in chicken broth and lemon juice. Bring mixture to a boil, then immediately reduce heat to low. Stir in heavy cream (or coconut milk) along with ½ teaspoon salt and ½ teaspoon pepper.
  7. Place seared chicken thighs back on top of the orzo in the skillet, skin-side up, nestling them slightly into the orzo mixture. Cover skillet tightly with lid and transfer to preheated oven.
  8. Bake for 12 minutes, or until orzo is tender and most of the liquid has been absorbed. Chicken should reach an internal temperature of 165°F (74°C). Check orzo for tenderness around the 10-12 minute mark.
  9. Remove from oven and let rest, covered, for a few minutes.
  10. Sprinkle fresh parsley over the top and serve immediately with lemon wedges on the side.

Notes

Patting the chicken dry is crucial for achieving a crispy sear. Low-sodium chicken broth is recommended to control saltiness. For dairy-free option, substitute butter with olive oil and use full-fat coconut milk instead of heavy cream. Can add vegetables like spinach, asparagus, kale, sun-dried tomatoes, or peas during the last few minutes of cooking. Best served fresh for optimal chicken crispiness. Use a 12-inch or larger oven-safe skillet for best results. Leftovers can be stored in refrigerator for up to 3 days but chicken skin will lose some crispness. Freezing is not recommended as texture may be altered.
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