Creamy Lemon-Garlic Orzo with Sear Chicken Thighs
A comforting one-skillet meal featuring crispy chicken thighs served over ultra-creamy lemon-garlic orzo, perfect for weeknights or special occasions.
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken thighs Choose pieces similar in size
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon freshly ground black pepper plus more to taste
- 1 tablespoon olive oil for searing
For the Orzo
- 2 tablespoons butter or extra olive oil for dairy-free
- 1 shallot thinly sliced or 1/2 small yellow onion, finely diced
- 3 cloves garlic minced
- 1.5 cups uncooked orzo
- 2 cups low-sodium chicken broth
- 1 juiced lemon about 2-3 tablespoons
- 0.33 cup heavy cream or full-fat coconut milk
For Serving
- 2 tablespoons fresh parsley chopped
- lemon wedges to serve
Instructions
Preparation and Searing
- Preheat oven to 375°F (190°C). Pat chicken thighs very dry with paper towels.
- Mix 1 tsp paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub evenly over both sides of each thigh.
- Heat 1 tbsp olive oil in a large, ovenproof skillet or Dutch oven over medium-high until shimmering. Add chicken in a single layer and sear 3 minutes per side until deep golden brown. Remove to a plate.
Cooking Orzo
- Reduce heat to medium. Add 2 tbsp butter (or olive oil). When melted, add sliced shallot and minced garlic. Sauté 1–2 minutes until softened and fragrant; do not let garlic brown.
- Add 1.5 cups orzo and stir for about 1 minute to slightly toast the pasta.
- Pour in 2 cups chicken broth and the juice of 1 lemon. Bring to a boil briefly, then reduce heat to low and stir in 1/3 cup heavy cream (or coconut milk) plus 1/2 tsp kosher salt and 1/2 tsp pepper.
Baking
- Nestle the seared chicken thighs into the orzo mixture, pressing them slightly into the liquid so they are partially submerged. Cover tightly with the skillet lid.
- Transfer skillet to the preheated oven and bake for 12 minutes, or until the orzo is tender and most liquid is absorbed. Check chicken with an instant-read thermometer — it should read 165°F (74°C) in the thickest part.
- Remove from oven and let rest covered for 5 minutes so the orzo can finish absorbing liquid.
Serving
- Sprinkle with chopped parsley and serve with lemon wedges.
Notes
This one-skillet meal is adaptable for dairy-free diets, and can be made ahead and reheated, maintaining its creamy texture. Experiment with adding greens or additional herbs for variation.