Lemon Chicken and Orzo
Juicy seared chicken thighs roast with tender orzo, fennel, garlic, and bright lemon in this cozy one-pan dinner. The orzo absorbs the flavorful broth while the chicken finishes in the oven, creating a comforting, fresh, and easy weeknight meal.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1/3 onion chopped
- 1 small fennel bulb diced about 1/3 cup
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 2 lemons 1 sliced for garnish, 1 zested and juiced
- 1 tablespoon butter
- 3 garlic cloves minced
- 1 cup uncooked orzo
- 1/4 cup dry white wine
- 2 1/3 cups low sodium chicken broth
- 1 tablespoon fresh thyme
- chopped parsley for garnish
- fresh lemon zest and juice for garnish
Instructions
- Preheat the oven to 400º.
- Heat olive oil in a large Dutch oven or cast iron skillet over medium-high heat. Season the chicken with salt, pepper, smoked paprika, and Italian seasoning.
- Add the chicken to the hot pan and sear on both sides until golden, about 2–4 minutes per side. Remove the chicken from the skillet.
- Add the butter, chopped onion, fennel, and lemon slices to the skillet. Sear the lemon slices lightly until golden on each side, about 1 minute. Remove the lemon slices and set them aside with the chicken for garnish.
- Add the garlic and orzo to the skillet and cook for 2–3 minutes until the garlic is fragrant and the orzo is lightly toasted.
- Add the white wine to deglaze the pan, scraping up any browned bits.
- Add the chicken broth and lemon juice. Bring to a boil and stir well.
- Return the chicken to the skillet along with any juices from the plate and place the lemon slices on top.
- Transfer the skillet to the oven and roast uncovered for 12–15 minutes until the chicken is cooked through.
- Before serving sprinkle with fresh thyme, parsley, and additional lemon zest and juice.
Notes
• Use a large skillet or Dutch oven so the orzo cooks evenly.
• Toast the orzo first to add extra nutty flavor to the dish.
• Don’t skip deglazing the pan with wine—this adds incredible depth.
• Fresh lemon at the end brightens the entire dish.
• Chicken thighs work best because they stay juicy while roasting.
• Toast the orzo first to add extra nutty flavor to the dish.
• Don’t skip deglazing the pan with wine—this adds incredible depth.
• Fresh lemon at the end brightens the entire dish.
• Chicken thighs work best because they stay juicy while roasting.
Nutrition
Serving: 1.5 cup | Calories: 409kcal | Carbohydrates: 42g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 491mg | Potassium: 853mg | Fiber: 5g | Sugar: 5g | Vitamin A: 417IU | Vitamin C: 40mg | Calcium: 88mg | Iron: 3mg