Name: One Pan Lemon Garlic Chicken Thighs with Orzo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranea
Ingredients: 2½ lbs bone-in, skin-on chicken thighs (4 to 6 thighs); ½ tsp ground black pepper; 1 tbsp kosher salt, divided; 2 tbsp extra-virgin olive oil; 1 medium shallot, finely chopped; 2 tbsp unsalted butter; 1½ cups dry orzo; 2 cloves garlic, finely chopped; 1 heaping tbsp capers; ¾ cup dry white wine; 3 cups low-sodium chicken broth and/or water; 5 oz baby spinach; ½ cup heavy cream; 4 oz feta, broken into large pieces; Zest and juice of 1 lemon; Chopped fresh dill and parsley, for serving

Jump to Recipe

If you’re after a satisfying and flavorful weeknight meal that doesn’t skimp on elegance, One Pan Lemon Garlic Chicken Thighs with Orzo is your dream dinner. This Mediterranean-inspired dish features crispy, juicy chicken thighs cooked atop a rich bed of garlicky orzo infused with white wine, capers, lemon zest, and creamy feta. It’s hearty yet fresh, comforting yet light—a perfect balance for any season.

What truly sets this recipe apart is how everything cooks in one skillet. The orzo soaks up all the savory chicken drippings, buttery wine sauce, and punchy citrus flavors, creating a risotto-like base with zero fuss. Baby spinach adds a pop of color and nutrition, while the cream and feta create a luxurious finish without feeling heavy.

Whether you’re hosting guests or just craving something comforting and flavorful without a pile of dishes, this recipe delivers big on both taste and convenience. It’s wholesome, vibrant, and ready to impress.

Why You’ll Love This Recipe

One Pan = Less Mess – Everything cooks in a single skillet for easy cleanup.
Big Flavor, Minimal Effort – Bright lemon, briny capers, and savory chicken build complex flavor fast.
Perfect Weeknight Meal – Quick enough for busy evenings but elegant enough for entertaining.
Creamy and Comforting – The orzo cooks risotto-style, absorbing all the delicious liquid.
Wholesome and Balanced – With protein, greens, grains, and healthy fats, it’s a complete meal.

Ingredients

Bone-in, skin-on chicken thighs
Ground black pepper
Kosher salt
Extra-virgin olive oil
Shallot
Unsalted butter
Dry orzo pasta
Garlic
Capers
Dry white wine
Low-sodium chicken broth and/or water
Baby spinach
Heavy cream
Feta cheese
Lemon (zest and juice)
Fresh dill and parsley (for serving)

Variations

Swap the Greens: Try kale or arugula instead of spinach.
Use Boneless Chicken: Cut down cooking time by using boneless thighs or breasts.
Make It Dairy-Free: Omit the cream and feta, and stir in a spoonful of dairy-free pesto or cashew cream.
Add Veggies: Toss in cherry tomatoes or artichokes for extra color and flavor.
Whole Grain Option: Substitute whole wheat orzo or pearl barley for extra fiber.

How to Make the Recipe

Step 1: Season and Sear the Chicken

Pat chicken thighs dry and season with pepper and 2 teaspoons kosher salt. In a large, oven-safe skillet, heat olive oil over medium-high. Sear chicken, skin-side down, until golden brown and crispy, about 7–8 minutes. Flip and cook for another 3 minutes. Transfer to a plate.

Step 2: Sauté Aromatics and Orzo

Reduce heat to medium. Add butter and the chopped shallot. Cook until softened, then stir in garlic, orzo, and capers. Cook for 2–3 minutes to toast the orzo slightly.

Step 3: Deglaze and Simmer

Pour in white wine and scrape up browned bits. Let it simmer for 1–2 minutes to reduce slightly. Stir in chicken broth, remaining salt, and lemon zest. Bring to a simmer.

Step 4: Return Chicken and Bake

Nestle chicken thighs (skin-side up) into the orzo. Transfer skillet to a 375°F (190°C) oven and bake for 20–25 minutes, or until chicken is cooked through and orzo is tender.

Step 5: Stir in Cream and Spinach

Remove skillet from oven. Transfer chicken to a plate. Stir spinach into the orzo until wilted, then add cream, lemon juice, and feta. Return chicken to the pan and spoon some of the creamy orzo over it.

Step 6: Garnish and Serve

Sprinkle with chopped fresh dill and parsley. Serve hot, straight from the skillet.

Tips for Making the Recipe

Pat chicken dry before searing to help the skin crisp up beautifully.
Don’t rush the sear—this builds flavor for the whole dish.
Use a wine you’d actually drink—it makes a difference!
Taste and adjust seasoning before adding the chicken back.
Let the orzo rest for 5 minutes after cooking to absorb the final flavors.

How to Serve

Straight from the Pan: Family-style for easy serving and rustic charm.
With a Side Salad: A crisp cucumber or Greek salad pairs perfectly.
Add Lemon Wedges: For extra brightness at the table.
For Entertaining: Plate individually with extra herbs and feta crumbles for an upscale presentation.
Pair with Wine: A dry white like Sauvignon Blanc or Pinot Grigio complements the lemony sauce.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the fridge for up to 3 days.

Freezing

Not recommended due to the dairy and pasta, which can change texture, but you can freeze the chicken separately.

Reheating

Reheat in a skillet with a splash of broth or cream over low heat until warmed through. Add extra spinach or herbs to refresh the flavor.

FAQs

1. Can I use boneless chicken thighs?

Yes, reduce oven time to about 15–20 minutes depending on thickness.

2. What can I use instead of orzo?

Try couscous, rice, or small pasta shapes like ditalini.

3. Is it necessary to bake the dish after stovetop cooking?

Yes, baking finishes the orzo and ensures the chicken is fully cooked.

4. Can I make it without wine?

Yes, just use additional broth and a splash of lemon juice.

5. Can I prep anything ahead of time?

Yes, season and sear the chicken and chop all ingredients ahead of time.

6. What type of pan works best?

Use a large oven-safe skillet or braiser—cast iron works great.

7. How do I know when the chicken is done?

The internal temperature should be 175°F for thighs.

8. Can I make this dish spicy?

Add red pepper flakes with the garlic or stir in a spoonful of harissa.

9. Is this recipe gluten-free?

No, but you can use gluten-free orzo or rice as a substitute.

10. Can I add more vegetables?

Yes! Zucchini, peas, or mushrooms would work beautifully.

Conclusion

One Pan Lemon Garlic Chicken Thighs with Orzo is the kind of recipe that feels like a warm hug in a bowl. It’s rich, creamy, zesty, and made entirely in one pan—which means more flavor and less cleanup. Whether you’re cooking for a busy weeknight or a dinner party, this dish checks all the boxes: impressive, comforting, and utterly delicious. With its irresistible lemon-garlic aroma and velvety orzo base, it’s sure to become a go-to in your kitchen.