Description
A flavorful and easy-to-make one-pan meal featuring juicy chicken thighs, tender orzo pasta, and a creamy lemon-garlic sauce. Perfect for busy weeknights or meal prep.
Ingredients
For the Chicken and Orzo:
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2½ lbs bone-in, skin-on chicken thighs (4 to 6 thighs)
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½ tsp ground black pepper
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1 tbsp kosher salt, divided
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2 tbsp extra-virgin olive oil
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1 medium shallot, finely chopped
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2 tbsp unsalted butter
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1½ cups dry orzo
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2 cloves garlic, finely chopped
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1 heaping tbsp capers
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¾ cup dry white wine
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3 cups low-sodium chicken broth and/or water
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5 oz baby spinach
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½ cup heavy cream
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4 oz feta, broken into large pieces
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Zest and juice of 1 lemon
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Chopped fresh dill and parsley, for serving
Instructions
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Prepare the Chicken: Preheat your oven to 400°F (200°C). Season the chicken thighs with ½ tablespoon of kosher salt and black pepper. Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 5–7 minutes. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
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Sauté Aromatics: In the same skillet, add chopped shallot and garlic. Sauté until softened, about 2 minutes. Add capers and cook for another minute.
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Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes. Add chicken broth and bring to a simmer. Stir in orzo, butter, and the remaining ½ tablespoon of kosher salt. Return the chicken thighs to the skillet, skin-side up.
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Bake: Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the orzo is tender.
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Finish the Dish: Remove the skillet from the oven. Stir in heavy cream, spinach, lemon zest, and lemon juice. Sprinkle feta over the top and let it melt slightly.
Notes
For a dairy-free version, omit the feta and heavy cream, or substitute with dairy-free alternatives.
If you prefer a spicier dish, consider adding red pepper flakes or a dash of hot sauce.
This recipe can be doubled for larger gatherings; adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranea
Keywords: chicken thighs, orzo, lemon garlic, one-pan meal, Mediterranean, gluten-free, dinner recipe