This tasty dish brings together juicy lemon garlic chicken thighs and fluffy orzo, all cooked in one pan for easy cleanup! The bright flavors will fill your kitchen with a yummy aroma!
I love how the chicken turns out golden and crispy while the orzo soaks up all that delicious garlic-lemon goodness. It’s like a hug-in-a-pan that makes dinner so special! 🥰
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this dish because they stay juicy during cooking. If you prefer, you can use boneless thighs, but adjust the cooking time as they cook faster.
Olive Oil: Extra virgin olive oil works best for sautéing due to its rich flavor. If you need to avoid it, avocado oil is a good substitute as it has a high smoke point and a neutral taste.
Garlic: Fresh garlic gives a stronger taste, but if you’re in a pinch, garlic powder can be used. A conversion is about 1/8 teaspoon of garlic powder for each clove of garlic.
Orzo: This small pasta adds a wonderful texture. If you’re looking for gluten-free options, try using rice or quinoa instead, noting that cooking times will vary.
Fresh Baby Spinach: Baby spinach wilts beautifully in the dish. If you don’t have it, chopped kale or Swiss chard can be used, but add them earlier to ensure they soften properly.
How Do You Get the Chicken Skin Perfectly Crispy?
Getting that golden, crispy skin involves some important steps. First, make sure your skillet is hot before adding the chicken. This helps to create that lovely sear and lock in moisture!
- Heat oil in your skillet over medium-high heat until shimmering.
- Place the chicken skin-side down and don’t move it around for the first few minutes. This promotes browning.
- Once the skin is golden, flip and cook the other side briefly before removing it to add flavors to the pan.
Patience goes a long way here, so let things cook without rushing to flip the chicken too soon!
One Pan Lemon Garlic Chicken Thighs with Orzo
Ingredients You’ll Need:
For the Chicken Thighs:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Zest and juice of 1 lemon
For the Orzo:
- 2 cups chicken broth
- 1 cup orzo pasta
- 2 cups fresh baby spinach
- Lemon slices, for garnishing
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This one-pan meal will take about 10 minutes to prep and around 30-35 minutes to cook. So, in total, you’re looking at about 45-50 minutes from start to finish. Perfect for a hearty, delicious dinner without the fuss of multiple dishes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready! Preheat it to 400°F (200°C). This will make sure your chicken and orzo cook perfectly.
2. Sear the Chicken:
In a large oven-safe skillet, heat the olive oil over medium-high heat. While oil is heating, season your chicken thighs with salt and pepper on both sides. Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes, or until the skin is nice and golden brown. Then flip the chicken and sear the other side for an additional 5 minutes. Once done, take the thighs out and place them on a plate.
3. Prepare the Flavor Base:
In the same skillet (with all those yummy drippings), add the minced garlic, oregano, thyme, lemon zest, and lemon juice. Sauté everything for about 1 minute, letting those lovely scents fill your kitchen!
4. Cook the Orzo:
Next, pour in the chicken broth and add the orzo pasta. Stir everything together so the orzo is evenly distributed throughout. It will soak up all that tasty flavor as it cooks!
5. Bake the Chicken:
Now, nestle the seared chicken thighs back into the skillet, skin side up. Add lemon slices around the chicken for extra flavor and garnish. Cover the skillet with a lid or aluminum foil and pop it in your preheated oven. Bake for 25-30 minutes until the chicken is fully cooked and the orzo is tender.
6. Finish with Spinach:
Once the cooking time is up, remove the skillet from the oven. Carefully stir in the fresh baby spinach, allowing it to wilt for a few minutes. This will add a lovely pop of color and nutrition to your dish!
7. Serve & Enjoy:
Finally, garnish your dish with chopped parsley and extra lemon slices if you like. Serve it up right from the pan, and enjoy your delicious one-pan lemon garlic chicken thighs with orzo! Yummy!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used! Just reduce the cooking time slightly to about 20-25 minutes in the oven, as they cook faster than bone-in thighs. Make sure to check that they reach an internal temperature of 165°F (75°C).
How Can I Substitute Orzo If I Don’t Have Any?
If you don’t have orzo on hand, you can substitute it with other small pasta shapes like ditalini, couscous, or even quinoa. Keep in mind that cooking times may vary slightly, so check the package instructions for any adjustments!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to reheat, add a splash of chicken broth to keep the orzo moist and heat it gently on the stove or in the microwave, stirring occasionally.
Can I Add More Vegetables to This Dish?
Absolutely! Feel free to add vegetables like cherry tomatoes, zucchini, or bell peppers. Just toss them into the skillet with the garlic for a couple of minutes before adding the broth and orzo to ensure they cook properly.
