One Skillet Lemon Chicken with Orzo

Simplify your dinner routine with this delightful one skillet lemon chicken with orzo dish. Featuring zesty lemon chicken paired with tender orzo, fragrant dill, caramelized lemons, and savory Parmesan cheese, this meal will surely satisfy the whole family.

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Recipe

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One Skillet Lemon Chicken with Orzo

Total Time30 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken

Servings: 4

Author: Christine Ma

Ingredients

• 3 tablespoons olive oil divided
• 4-5 chicken thighs skinless, boneless
• 1 teaspoon paprika
• ½ teaspoon Italian seasoning
• ½ lemon thinly sliced
• ½ onion chopped
• 1 leek sliced
• 3 garlic cloves minced
• ½ teaspoon red chili flakes
• 1 teaspoon oregano fresh
• 1 tablespoon butter
• 1 cup orzo
• ½ cup white wine
• 1 ½ cups chicken broth
• 1 tablespoon dill fresh
• grated parmesan for sprinkling

Instructions

• Season the chicken thighs with paprika, Italian seasoning, salt, and pepper. Heat 1 tablespoon oil in a deep saute pan over medium-high heat. Sear the chicken until golden brown on both sides, about 5 minutes. Remove the chicken and set aside.
• Heat another 1 tablespoon oil in the pan and lay the sliced lemon in an even layer. Caramelize the lemon until browned on both sides, about 2 minutes. Remove and set aside.
• Heat the remaining tablespoon oil and add chopped onion and sliced leek in the same pan. Saute until softened, about 4-5 minutes. Add the minced garlic, red chili flakes, and oregano and saute for another 30 seconds.
• Add butter and orzo, stirring to combine. Toast the pasta for 1 minute, stirring occasionally. Add the white wine and chicken broth and bring to a boil. Add the chicken and caramelized lemon back to the pan, cover, and reduce the heat to low. Continue to cook for 15 minutes or until the orzo is tender and the chicken juices run clear.
• Season the chicken with orzo with salt and pepper, adding more red chili flakes if desired. Sprinkle fresh dill and grated parmesan on top and serve immediately.

Notes

Although this recipe calls for chicken thighs, you can also use chicken breasts. Adjust the cooking time accordingly.

Step-by-step instructions

Step 1: Prepare chicken

This one skillet lemon chicken and orzo checks off multiple points. It's easy to make, tastes great, is somewhat healthier, and is adaptable.

To start, I used chicken thighs for this recipe, but you can swap them for chicken breast. Make sure the chicken is boneless since it takes much longer to cook than bone-in chicken.

If your meat is particularly thick, you can butterfly the meat to make it thinner. You want the chicken to cook at the same time as the orzo, so you don't want enormous pieces of chicken.

Season the poultry with paprika, Italian seasoning, salt, and pepper, and sear it on both sides until browned. Remove the chicken from the large saute pan and set it aside.

Next, heat another tablespoon of oil and caramelize the lemon slices. The lemon browns pretty quickly, so keep an eye on it. Caramelizing lemon softens the lemon slices, making them tender while intensifying their citrusy aroma. Sour lemons suddenly transform into deeper, richer, and slightly sweeter lemons. It's magical.

Remove the lemon and set it aside with the chicken.

Step 2: Cook vegetables

In the same pan, saute the vegetables, including the chopped onion and leek. Saute until tender and lightly browned, about 5 minutes.

I love leeks in dishes like this, but you can omit them. You can also add other vegetables such as asparagus, broccoli, and Brussels sprouts. Just keep in mind to chop the vegetables to ensure that they cook evenly.

When I was starting as a prep cook at a catering company, whenever we prepared a dish with different vegetables that were cooking at the same time, we had to make sure they were all cut the same size. This allows the vegetables to cook at relatively the same time.

Now add the orzo and let it toast in the pan with the pan, giving it that nutty flavor. You can also use rice, quinoa, or another type of pasta, but personally, I think orzo is the best match.

Step 3: Simmer chicken and orzo

Add the liquids, including the white wine and chicken broth, and bring them to a boil. You can also omit the white wine and substitute it with more chicken broth if desired.

Add back the chicken and caramelized lemon, cover, and cook until the orzo is tender and the chicken is done. The pan should still be a little wet even after the orzo is done cooking.

And that's it, folks! Pretty easy to make, no? Finish the one skillet lemon chicken and orzo with extra red chili flakes if desired, fresh dill, and a sprinkle of parmesan, because, well, everything is better with parmesan. This meal will, without a doubt, be added to the rotation!

For another one pan chicken meal, check out this one pot chicken fajita rice and one pot lemongrass chicken and rice!

Make-ahead and storage

• Make-ahead: You can season the chicken the day before and let it marinate overnight. You can also prepare the entire dish earlier in the day and reheat it before serving.
• Store: Keep in an airtight container in the refridgerator for up to 3 days.

More one-pan chicken dinner recipes

Looking for more one-pan chicken ideas? Try these: