Description
A flavorful and hearty one-pan dish featuring tender, golden-brown chicken thighs paired with zesty lemon-infused orzo pasta. Perfect for a weeknight dinner or a special occasion.
Ingredients
For the Chicken:
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4 bone-in, skin-on chicken thighs (or boneless)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1 tablespoon olive oil
For the Orzo:
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1 tablespoon butter
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3 cloves garlic, minced
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1 teaspoon Italian seasoning
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1 cup orzo pasta
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2 cups chicken broth
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Juice of 1 lemon
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Zest of 1 lemon
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1/2 teaspoon red pepper flakes (optional, for spice)
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1/2 cup grated Parmesan cheese
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1/4 cup fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika.
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Add chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and cook for an additional 3-4 minutes.
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Remove chicken from the skillet and set aside.
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In the same skillet, melt butter over medium heat.
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Add minced garlic and sauté until fragrant, about 1 minute.
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Stir in Italian seasoning and orzo pasta, cooking for 2 minutes.
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Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer.
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Return chicken thighs to the skillet, placing them on top of the orzo.
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Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the orzo is tender.
- Remove from oven, sprinkle with red pepper flakes (if using), grated Parmesan, and chopped parsley. Serve immediately.
Notes
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For boneless chicken thighs, adjust cooking time accordingly, reducing searing time and oven baking time.
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Ensure the skillet is oven-safe to prevent accidents.
- Feel free to add vegetables like spinach or cherry tomatoes for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Searing and Baking
- Cuisine: Mediterranean