Creamy Lemon Chicken Orzo
Creamy Lemon Chicken Orzo
Ingredients
For the Crispy Chicken
- 2 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Creamy Orzo
- 1 shallot, medium, finely diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon miso paste, or a big spoonful
- 1 lemon, zested
- 2 tablespoons lemon juice, from 1/2 lemon
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with salt and pepper.
⏱️ 2 min
- 2
Heat a heavy-bottomed pan (such as cast iron) over medium-high heat. Add 1 tablespoon of olive oil. Place the chicken thighs skin-side down in the hot pan. Cook for 8 to 10 minutes without moving, allowing the skin to render and become shatteringly crisp and golden brown.
⏱️ 10 min
- 3
Flip the chicken and cook for another 5 to 7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set it aside to rest.
⏱️ 7 min
- 4
In the same pan, reduce the heat to medium. Add the finely diced shallot and sauté for 2 to 3 minutes until it softens.
⏱️ 3 min
- 5
Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 6
Stir 1 cup of orzo pasta into the pan, toasting it lightly for about 30 seconds.
⏱️ 1 min
- 7
Pour in 2 cups of chicken broth and bring the mixture to a gentle simmer. Cover the pan and let the orzo cook for 10 to 12 minutes, or until it is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking.
⏱️ 12 min
- 8
Remove the lid from the pan. Stir in the miso paste until it is fully dissolved. Add the zest of 1 lemon and the juice of 1/2 lemon, followed by 1/2 cup of heavy cream. Mix well until the sauce is creamy.
⏱️ 3 min
- 9
Stir in 1/4 cup of grated Parmesan cheese until it melts and the sauce is smooth.
⏱️ 1 min
- 10
Slice the rested crispy chicken thighs. Either add the sliced chicken back into the pan with the orzo, or serve the creamy orzo topped with the chicken. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Chicken Orzo
For the Crispy Chicken
- 2 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Creamy Orzo
- 1 shallot, medium, finely diced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon miso paste, or a big spoonful
- 1 lemon, zested
- 2 tablespoons lemon juice, from 1/2 lemon
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with salt and pepper.
⏱️ 2 min - 2
Heat a heavy-bottomed pan (such as cast iron) over medium-high heat. Add 1 tablespoon of olive oil. Place the chicken thighs skin-side down in the hot pan. Cook for 8 to 10 minutes without moving, allowing the skin to render and become shatteringly crisp and golden brown.
⏱️ 10 min - 3
Flip the chicken and cook for another 5 to 7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set it aside to rest.
⏱️ 7 min - 4
In the same pan, reduce the heat to medium. Add the finely diced shallot and sauté for 2 to 3 minutes until it softens.
⏱️ 3 min - 5
Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 6
Stir 1 cup of orzo pasta into the pan, toasting it lightly for about 30 seconds.
⏱️ 1 min - 7
Pour in 2 cups of chicken broth and bring the mixture to a gentle simmer. Cover the pan and let the orzo cook for 10 to 12 minutes, or until it is al dente and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking.
⏱️ 12 min - 8
Remove the lid from the pan. Stir in the miso paste until it is fully dissolved. Add the zest of 1 lemon and the juice of 1/2 lemon, followed by 1/2 cup of heavy cream. Mix well until the sauce is creamy.
⏱️ 3 min - 9
Stir in 1/4 cup of grated Parmesan cheese until it melts and the sauce is smooth.
⏱️ 1 min - 10
Slice the rested crispy chicken thighs. Either add the sliced chicken back into the pan with the orzo, or serve the creamy orzo topped with the chicken. Garnish with fresh chopped parsley before serving.
⏱️ 5 min