Description
A weeknight-friendly skillet meal that combines creamy lemon orzo and crispy chicken thighs, offering a balance of rich and tangy flavors.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups uncooked orzo
- 2 cups low-sodium chicken broth
- Juice from 1 lemon (about 2–3 tablespoons)
- 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 the chicken thighs dry with paper towels and season with paprika, kosher salt, and black pepper.
- Heat olive oil in the skillet over medium-high heat until shimmering and add the chicken. Sear for about 3 minutes per side until golden brown.
- Transfer the seared thighs to a plate (they don’t need to be cooked through).
- Reduce heat to medium, add butter to the skillet. Once melted, add sliced shallot and sauté until softened, about 2–3 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and toast briefly for about 1 minute.
- Pour in the chicken broth and lemon juice, bring to a gentle boil, and then stir in heavy cream. Adjust salt and pepper.
- Nestle the seared chicken thighs into the orzo mixture and cover with a lid or foil.
- Transfer to the oven and bake for 12 minutes until chicken reaches 165°F and orzo is tender.
- Remove from oven and let rest, covered, for 3–5 minutes, then garnish with parsley and serve with lemon wedges.
Notes
Use low-sodium broth for better control over seasoning. Pat chicken very dry before seasoning for a crispy sear.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian