Description

This creamy one-pan lemon chicken orzo is a delightful, quick-to-make meal perfect for busy weeknights. Tender boneless chicken thighs are seared and cooked along with orzo pasta and fresh asparagus in a rich, lemony cream sauce. The dish boasts vibrant flavors from lemon juice, zest, and herbs, balanced with the comforting creaminess of parmesan-infused orzo, all cooked together in a single skillet for easy cleanup and maximum flavor infusion.

Ingredients

Chicken

1 1/2 lbs boneless skinless chicken thighs
2 Tablespoons olive oil (divided)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon paprika

Orzo and Vegetables

2 Tablespoons unsalted butter
1 medium shallot (sliced into rings)
4 cloves garlic (minced)
1 1/4 cup dry orzo pasta
1 1/2 cups low-sodium chicken broth
1 lb asparagus (tough ends trimmed and cut into 2 inch pieces)

Sauce and Garnish

1 cup heavy cream
1/4 cup parmesan cheese
3 Tablespoons lemon juice (about 1 lemon)
2 teaspoons lemon zest (about 1/2 a lemon)
Fresh parsley, fresh dill, or fresh oregano for topping

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Instructions

Prepare the Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture. In a medium bowl, toss the chicken with 1 tablespoon olive oil, kosher salt, black pepper, red pepper flakes, and paprika until evenly coated.
Sear the Chicken: Heat the remaining tablespoon of olive oil in a large, deep skillet such as a cast-iron over medium-high heat. Place the chicken thighs flat side down and sear each side for 8-10 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F. Remove the cooked chicken and set aside on a clean plate or cutting board.
Sauté Aromatics: Reduce heat to medium and add the butter to the skillet. Once melted, add the sliced shallot rings and sauté for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Toast and Cook Orzo: Add the dry orzo pasta to the skillet and stir for 1-2 minutes to toast it slightly. Pour in the chicken broth, scraping the bottom of the pan with a spatula to lift any browned bits for extra flavor. Increase heat to high and bring the mixture to a boil. Then reduce to low heat, cover, and simmer for 13-14 minutes, stirring once or twice to prevent sticking, until the orzo is nearly al dente.
Steam Asparagus: At around the 10-minute mark of simmering, place the asparagus pieces on top of the orzo and replace the lid. Allow it to steam for the remaining 3-4 minutes until the orzo is tender and the asparagus is cooked but still crisp.
Finish the Sauce and Serve: Stir in the heavy cream, parmesan cheese, lemon juice, and lemon zest into the orzo and asparagus, mixing well until creamy and the cheese melts. Arrange the seared chicken atop the orzo and sprinkle with fresh parsley, dill, or oregano before serving.

Notes

Use boneless, skinless chicken thighs for juicy, tender meat and quicker cooking.
To make this dish gluten-free, substitute orzo for a gluten-free pasta.
Fresh lemon juice and zest brighten the cream sauce and enhance flavor.
Make sure not to overcook the asparagus; adding it late ensures it retains texture and color.
Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.