Name: One Pan Lemon Garlic Chicken Thighs with Orzo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds bone-in, skin-on chicken thighs (about 4 large thighs, 1/2 pound each); 1 tablespoon olive oil; 1 lemon, sliced into rounds; 2 tablespoons butter, divided; 4 cloves garlic, minced (1 clove reserved); 8 oz dried orzo (1/2 of a 16 oz package); 3 cups low-sodium chicken broth; 1/3 cup freshly squeezed lemon juice (from about 2 lemons, depending on size); 2 cups baby spinach; 1/4 cup freshly shredded Parmesan cheese; Kosher salt and freshly ground pepper, to taste; Fresh parsley, for garnish

Description

This One Pan Lemon Garlic Chicken Thighs with Orzo is a flavorful, easy-to-make meal that combines tender, juicy chicken thighs with a zesty lemon garlic sauce, orzo, and fresh spinach. Perfect for a one-pan dinner, it’s packed with fresh ingredients and bold flavors, making it a family favorite that’s both satisfying and convenient.

Ingredients

Scale

2 pounds bone-in, skin-on chicken thighs (about 4 large thighs, 1/2 pound each)
1 tablespoon olive oil
1 lemon, sliced into rounds
2 tablespoons butter, divided
4 cloves garlic, minced (1 clove reserved)
8 oz dried orzo (1/2 of a 16 oz package)
3 cups low-sodium chicken broth
1/3 cup freshly squeezed lemon juice (from about 2 lemons, depending on size)
2 cups baby spinach
1/4 cup freshly shredded Parmesan cheese
Kosher salt and freshly ground pepper, to taste

Fresh parsley, for garnish

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Instructions

Prepare the chicken: Heat olive oil in a large oven-safe skillet or pan over medium-high heat. Season the chicken thighs generously with kosher salt and freshly ground pepper. Place the chicken thighs skin-side down in the pan and sear for 5-7 minutes until the skin is golden and crispy. Flip the chicken over and cook for an additional 5 minutes. Remove the chicken from the pan and set it aside.
Sauté the garlic and lemon: In the same pan, reduce the heat to medium. Add 1 tablespoon of butter. Once melted, add the minced garlic (reserving 1 clove) and the lemon slices. Sauté for 1-2 minutes until the garlic is fragrant.
Cook the orzo: Add the orzo to the pan and stir for 1 minute to coat it in the garlic and lemon flavor. Pour in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the pan.
Simmer and bake: Return the chicken thighs to the pan, skin-side up. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and transfer it to the oven preheated to 375°F (190°C). Bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the orzo is tender.
Finish the dish: Once out of the oven, remove the chicken and set aside. Stir the remaining 1 tablespoon of butter into the orzo, followed by the baby spinach. Stir until the spinach wilts.
Garnish and serve: Sprinkle the orzo with freshly shredded Parmesan cheese, and garnish with fresh parsley. Serve the chicken thighs on top of the orzo.

Notes

For an added flavor boost, squeeze some additional fresh lemon juice over the chicken right before serving.
You can substitute baby kale or arugula for the spinach if desired.
To make this dish even richer, you can add a splash of heavy cream to the orzo before serving.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Sautéing, Baking
Cuisine: American