Chicken Thighs and Creamy Lemon Garlic Orzo Recipe

Introduction

This Chicken Thighs and Creamy Lemon Garlic Orzo recipe combines juicy, flavorful chicken thighs with a rich and zesty orzo pasta. Perfect for a comforting weeknight dinner, this dish balances creamy textures with bright lemon and garlic notes.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 1 teaspoon paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon olive oil
• 2 tablespoons butter (or more olive oil)
• 1 shallot, sliced
• 3 cloves garlic, minced
• 1 1/2 cups uncooked orzo
• 2 cups chicken broth
• Juice from 1 lemon
• 1/3 cup heavy cream or full-fat coconut milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Fresh parsley and lemon wedges to serve

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. Step 2: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 10-12 minutes until cooked through. Remove chicken from skillet and keep warm.
3. Step 3: In the same skillet, melt the butter over medium heat. Add the sliced shallot and sauté until softened, about 2-3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Add the uncooked orzo to the skillet and toast it for 1-2 minutes, stirring constantly to coat the pasta in butter and aromatics.
5. Step 5: Pour in the chicken broth and bring to a simmer. Cover the skillet and cook for about 9-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
6. Step 6: Remove the skillet from heat. Stir in the lemon juice, heavy cream (or coconut milk), and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Adjust seasoning to taste.
7. Step 7: Return the chicken thighs to the skillet, nestling them into the creamy orzo. Garnish with fresh parsley and serve with lemon wedges for extra brightness.

Tips & Variations

• Use smoked paprika instead of regular paprika for a deeper smoky flavor.
• For a dairy-free version, substitute butter with extra olive oil and use coconut milk instead of heavy cream.
• If shallots are unavailable, finely diced yellow onion works well as a substitute.
• To save time, chicken thighs can be seared and then cooked fully in the skillet with the orzo by adding broth and covering to simmer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, though they may cook faster and be less juicy. Adjust cooking times accordingly to avoid drying out the meat.

Can I prepare the orzo in advance?

You can cook the orzo ahead of time, but it’s best to keep it separate from the sauce and chicken to prevent it from becoming mushy when stored.

Chicken Thighs and Creamy Lemon Garlic Orzo Recipe

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★★★★★

5 from 141 reviews

This Chicken Thighs and Creamy Lemon Garlic Orzo recipe combines juicy, tender boneless skinless chicken thighs with a luscious, creamy orzo pasta infused with garlic, lemon, and fresh herbs. The chicken is perfectly seared and oven-finished to lock in flavor, then paired with a rich orzo cooked in chicken broth, butter, and cream, offering a deliciously comforting yet bright dinner option.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: American Mediterranean

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 1/2 lbs boneless skinless chicken thighs
• 1 teaspoon paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon olive oil

Orzo and Sauce

• 2 tablespoons butter (or more olive oil for dairy-free)
• 1 shallot, sliced (or 1/2 small yellow onion, finely diced)
• 3 cloves garlic, minced
• 1 1/2 cups uncooked orzo
• 2 cups chicken broth (preferably low sodium)
• Juice from 1 lemon
• 1/3 cup heavy cream or full-fat coconut milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Garnish

• Fresh parsley
• Lemon wedges

Instructions

1. Prepare the chicken: Pat the chicken thighs dry and season both sides evenly with paprika, kosher salt, and black pepper. This will ensure the chicken is flavorful and develops a beautiful color when cooked.
2. Sear the chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear for about 4-5 minutes on each side until golden brown. This step locks in juices and adds depth of flavor.
3. Finish cooking the chicken: Once seared, transfer the skillet with the chicken to a preheated oven at 375°F (190°C). Bake for 10-12 minutes more, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
4. Prepare the orzo base: While the chicken cooks in the oven, in a separate large skillet melt 2 tablespoons of butter over medium heat. Add the sliced shallot and sauté until softened and fragrant, about 2-3 minutes. Add minced garlic and cook for another 30 seconds to release aroma.
5. Cook the orzo: Add the uncooked orzo to the skillet and stir to coat in butter and aromatics. Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer and cook, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 8-10 minutes.
6. Make the sauce creamy: Stir in the fresh lemon juice, heavy cream (or coconut milk), kosher salt, and black pepper. Cook for 2-3 additional minutes until the sauce thickens slightly and coats the orzo, creating a creamy texture. Taste and adjust seasoning if necessary.
7. Combine and serve: Once the chicken thighs are fully cooked, remove them from the oven and let rest for a few minutes. Serve the chicken atop the creamy lemon garlic orzo. Garnish with fresh parsley and lemon wedges for an added burst of freshness and vibrant color.

Notes

• For a dairy-free version, substitute butter with additional olive oil and replace heavy cream with full-fat coconut milk.
• If you don’t have shallots, use half a small yellow onion finely diced.
• Use low-sodium chicken broth to better control the saltiness of the dish.
• Ensure the chicken thighs are roughly the same size for even cooking.
• You can omit the cream for a lighter version, but the orzo will be less creamy.
• Leftover chicken and orzo can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken thighs, creamy orzo, lemon garlic, skillet chicken, easy dinner, one-pan meal