Description
Bright, creamy orzo nestled in a silky lemon sauce and topped with golden, seared chicken thighs. A quick weeknight dinner that feels special.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, trimmed and patted dry
- 1 tsp paprika
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 shallot, thinly sliced (or 1 small onion), finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups uncooked orzo
- 2 cups low-sodium chicken broth
- Juice from 1 lemon (about 2–3 tbsp)
- 1/3 cup heavy cream
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C) and use an ovenproof skillet.
- Pat chicken thighs dry with paper towels, then season with paprika, kosher salt, and black pepper.
- Heat olive oil in the skillet over medium-high heat until shimmering. Add thighs and sear until golden brown, about 3 minutes per side.
- Remove the chicken to a plate and set aside.
- Reduce heat to medium. Add butter to the skillet. When melted, add sliced shallot and cook until softened, about 2–3 minutes.
- Stir in minced garlic and cook for 30–45 seconds until fragrant.
- Add the orzo to the skillet and stir to coat in butter and aromatics for about 1 minute.
- Pour in the chicken broth and lemon juice, then bring to a gentle boil.
- Stir in the heavy cream and taste; adjust seasoning as needed.
- Nestle the seared chicken thighs back into the orzo, cover, and transfer to the preheated oven. Bake for about 12 minutes, or until the orzo is tender and the chicken reaches 165°F (74°C) internally.
- Remove from the oven and let rest uncovered for 3–5 minutes. Garnish with chopped parsley and serve with lemon wedges.
Notes
For lighter calories, swap half-and-half for heavy cream. Can use bone-in thighs with longer cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian