Chicken Thighs and Creamy Lemon Garlic Orzo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
