Description
A comforting one-pan dinner featuring crispy lemon garlic chicken thighs baked over creamy Parmesan orzo with bright citrus flavor and savory herbs.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season with salt, black pepper, and paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 7 minutes until golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the skillet.
- Reduce the heat to medium and add the chopped onion to the skillet. Cook for about 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Add the uncooked orzo and toast for about 1 minute while stirring.
- Pour in the chicken broth, heavy cream, lemon juice, lemon zest, Italian seasoning, and red pepper flakes. Stir well and bring to a gentle simmer.
- Stir in the Parmesan cheese until melted and fully combined.
- Return the chicken thighs to the skillet, placing them on top of the orzo mixture.
- Transfer the skillet to the oven and bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the orzo is tender.
- Garnish with fresh parsley before serving.
Notes
- Add fresh spinach during the last few minutes of cooking for extra nutrition and color.
- Sun-dried tomatoes or mushrooms can be added with the onions for deeper flavor.
- Swap Parmesan cheese with feta cheese for a tangier variation.
- Use half-and-half instead of heavy cream for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of broth or cream when reheating to keep the orzo creamy.
- Freeze in a freezer-safe container for up to 2 months, though the orzo texture may soften slightly after thawing.
Nutrition
- Serving Size: 1 chicken thigh with orzo
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 39g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 165mg
