Lemon Chicken Orzo
Lemon Chicken Orzo
Ingredients
For the Chicken
- 2 chicken thighs, bone-in, skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon chicken bouillon, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon lemon pepper, or to taste
For the Orzo
- 1 cup orzo pasta
- 4 cups chicken broth, or as needed
- 1/4 cup heavy cream, or to taste
- 1/2 cup Parmesan cheese, grated, plus more for topping, or to taste
- 2 tablespoons lemon juice, freshly squeezed, or to taste
- 2 cups fresh spinach, packed, or to taste
- 1/4 cup sun-dried tomatoes, julienne cut with herbs, drained, or to taste
For Garnish (Optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F. Pat the chicken thighs dry with paper towels. Drizzle 1 tablespoon of olive oil over the chicken thighs. Season both sides generously with chicken bouillon, smoked paprika, garlic powder, onion powder, and lemon pepper. Use your hands to rub the seasoning into the chicken.
⏱️ 5 min•🌡️ 350
- 2
Heat a large oven-safe skillet over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the skillet. Sear for 5-7 minutes per side, until deeply golden brown. Transfer the browned chicken to a baking dish, cover tightly with aluminum foil, and place in the preheated oven to finish cooking for 20-25 minutes, or until an internal temperature of 165°F is reached.
⏱️ 30 min•🌡️ 350
- 3
While the chicken finishes cooking, add 1 cup of orzo to the same skillet (do not clean it, the fond adds flavor). Add 2 cups of chicken broth, ensuring the orzo is fully covered. Bring to a simmer, then reduce heat to low, cover the skillet with a lid, and cook for 8-10 minutes.
⏱️ 10 min
- 4
Uncover the orzo, stir well, and add another 1 cup of chicken broth. Cover again and continue to simmer. Repeat this process of uncovering, stirring, adding 1/2 to 1 cup of chicken broth (or water if you run out of broth), covering, and simmering until the orzo is al dente and has absorbed most of the liquid, about 10-15 more minutes. You may not need all the broth.
⏱️ 15 min
- 5
Once the chicken is cooked, carefully remove it from the oven. Transfer the chicken to a cutting board to rest. Pour any accumulated juices from the baking dish into the simmering orzo and stir to incorporate.
⏱️ 2 min
- 6
Stir in 1/4 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and 2 tablespoons of fresh lemon juice into the orzo. Taste and adjust the amounts of cream, cheese, and lemon juice to your liking.
⏱️ 3 min
- 7
Add the fresh spinach and sun-dried tomatoes to the orzo. Stir until the spinach has wilted slightly, about 1-2 minutes. Taste and adjust seasoning if needed.
⏱️ 2 min
- 8
Slice the cooked chicken thighs into desired pieces. To serve, spoon the lemon chicken orzo into bowls. Top each serving with sliced chicken. Optionally, garnish with additional grated Parmesan cheese and chopped fresh parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Chicken Orzo
For the Chicken
- 2 chicken thighs, bone-in, skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon chicken bouillon, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 1/2 teaspoon lemon pepper, or to taste
For the Orzo
- 1 cup orzo pasta
- 4 cups chicken broth, or as needed
- 1/4 cup heavy cream, or to taste
- 1/2 cup Parmesan cheese, grated, plus more for topping, or to taste
- 2 tablespoons lemon juice, freshly squeezed, or to taste
- 2 cups fresh spinach, packed, or to taste
- 1/4 cup sun-dried tomatoes, julienne cut with herbs, drained, or to taste
For Garnish (Optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat your oven to 350°F. Pat the chicken thighs dry with paper towels. Drizzle 1 tablespoon of olive oil over the chicken thighs. Season both sides generously with chicken bouillon, smoked paprika, garlic powder, onion powder, and lemon pepper. Use your hands to rub the seasoning into the chicken.
⏱️ 5 min•🌡️ 350 - 2
Heat a large oven-safe skillet over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the skillet. Sear for 5-7 minutes per side, until deeply golden brown. Transfer the browned chicken to a baking dish, cover tightly with aluminum foil, and place in the preheated oven to finish cooking for 20-25 minutes, or until an internal temperature of 165°F is reached.
⏱️ 30 min•🌡️ 350 - 3
While the chicken finishes cooking, add 1 cup of orzo to the same skillet (do not clean it, the fond adds flavor). Add 2 cups of chicken broth, ensuring the orzo is fully covered. Bring to a simmer, then reduce heat to low, cover the skillet with a lid, and cook for 8-10 minutes.
⏱️ 10 min - 4
Uncover the orzo, stir well, and add another 1 cup of chicken broth. Cover again and continue to simmer. Repeat this process of uncovering, stirring, adding 1/2 to 1 cup of chicken broth (or water if you run out of broth), covering, and simmering until the orzo is al dente and has absorbed most of the liquid, about 10-15 more minutes. You may not need all the broth.
⏱️ 15 min - 5
Once the chicken is cooked, carefully remove it from the oven. Transfer the chicken to a cutting board to rest. Pour any accumulated juices from the baking dish into the simmering orzo and stir to incorporate.
⏱️ 2 min - 6
Stir in 1/4 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and 2 tablespoons of fresh lemon juice into the orzo. Taste and adjust the amounts of cream, cheese, and lemon juice to your liking.
⏱️ 3 min - 7
Add the fresh spinach and sun-dried tomatoes to the orzo. Stir until the spinach has wilted slightly, about 1-2 minutes. Taste and adjust seasoning if needed.
⏱️ 2 min - 8
Slice the cooked chicken thighs into desired pieces. To serve, spoon the lemon chicken orzo into bowls. Top each serving with sliced chicken. Optionally, garnish with additional grated Parmesan cheese and chopped fresh parsley.
⏱️ 3 min