Skillet Lemon Chicken Orzo
A creamy, one-pan dinner with golden bone-in chicken thighs, creamy orzo, broccoli, and a bright lemon-parmesan sauce — finished under the broiler for crispy skin. Ready in about 45 minutes with just one pan to clean.
Servings: 6
Calories: 827kcal
Ingredients
- 6 bone-in, skin-on chicken thighs patted dry
- 1 ½ teaspoon salt divided
- ½ teaspoon black pepper
- 1 ½ tablespoon olive oil
- 2 tbsp unsalted butter
- 2 tbsp fresh lemon juice + zest from one large lemon
- 1 medium shallot minced
- 16 oz dry orzo
- 1 teaspoon fresh thyme chopped
- ½ teaspoon crushed red pepper flakes
- 6 cloves garlic minced
- ½ cup dry white wine
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- 4 cups broccoli cut into small florets
- ½ cup Parmesan cheese grated
- ½ cup fresh basil torn
Instructions
- Preheat broiler to high. Position a rack in the upper third of the oven.
- Season chicken thighs on both sides with 1 teaspoon salt and ½ teaspoon black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Cook chicken skin-side down until deep golden brown, about 10 minutes. Flip and cook until golden on the second side, about 8 minutes. Transfer to a plate.
- Sauté the shallot and garlic. Add the butter to the skillet and let it melt, scraping up any browned bits. Add the lemon juice, lemon zest, shallot, thyme, crushed red pepper flakes, garlic, and the remaining ½ teaspoon salt. Stir to coat everything in the butter. Cook, stirring frequently, until the shallot and the garlic have softened, about 2-3 minutes. Pour in the white wine and stir, scraping up any browned bits stuck to the bottom. Add the chicken broth and bring the mixture to a simmer.
- Add the orzo. Add the orzo to the mixture and allow it to absorb the liquid slightly, about 5 minutes.
- Add chicken broth and heavy cream. Stir to combine. Nestle the chicken thighs back into the pan, skin-side up. Cover and cook over medium heat for 7 minutes.
- Uncover and tuck broccoli florets around the chicken. Cover and cook until orzo is tender and broccoli is just cooked through, about 5 minutes more. Stir in Parmesan.
- Transfer skillet to the oven and broil on high for 3–5 minutes, until the chicken skin is crispy and golden. Watch closely.
- Remove from oven. Scatter torn basil over the top and serve immediately from the skillet.
Notes
- Pat the chicken very dry before searing — this is what gets you a golden, crispy skin rather than a steamed one.
- Don't skip the wine deglazing step — it loosens any stuck orzo and builds flavor into the sauce. If skipping wine, use extra broth plus a squeeze of lemon.
- Use a large (12-inch+) oven-safe skillet — cast iron or stainless steel. Non-stick pans are not broiler-safe.
- Serve straight from the skillet. The orzo absorbs liquid as it sits and is best eaten right away.
- Leftovers keep refrigerated up to 3 days. Add a splash of chicken broth when reheating — the orzo will have absorbed most of the liquid overnight.
Nutrition
Calories: 827kcal | Carbohydrates: 66g | Protein: 41g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 896mg | Potassium: 838mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1124IU | Vitamin C: 57mg | Calcium: 188mg | Iron: 3mg
