Description
A delicious one-pan meal featuring juicy chicken thighs and fluffy orzo pasta, infused with lemon and garlic. Perfect for family dinners or gatherings.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 4 cloves garlic (minced)
- 1 cup orzo pasta
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken thighs skin-side down until golden brown, about 5–7 minutes.
- Flip the chicken and sear the other side until golden.
- Add minced garlic and lemon zest, cooking for another minute.
- Combine orzo and chicken broth, then stir in lemon juice.
- Bring to a gentle simmer and cover the skillet.
- Bake for 25-30 minutes, or until the chicken is cooked through (165°F / 74°C) and orzo is al dente.
- Rest the dish for a few minutes, then garnish with fresh parsley.
Notes
Make-ahead tip: Marinate the chicken for extra flavor. You can also substitute orzo with other small pasta or quinoa.
Nutrition
- Serving Size: 1 chicken thigh with orzo
- Calories: 495
- Sugar: 1g
- Sodium: 525mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg