This buttermilk chicken thighs recipe with lemon garlic orzo is a comforting one-pan dinner made for busy weeknights. Juicy chicken thighs are marinated in a garlicky buttermilk chicken marinade, then pan-seared and cooked together with lemony orzo until everything is rich, tender, and deeply flavorful.
Ready in under an hour and made with mostly pantry staples, it’s the kind of dinner that earns repeat status fast.
Looking for more chicken dinner ideas? Try this classic lemon chicken with potatoes, or our roasted spatchcocked chicken for an easy crowd-pleaser. For comfort pasta lovers, this ground chicken bolognese always hits the spot. End on a sweet note with a slice of karidopita cake with syrup and walnuts.
Why you will love buttermilk chicken thighs
Here is what you need
- Chicken thighs. Free-range, humanely raised chicken is ideal if available. You can use bone-in, skin-on thighs or skinless, boneless ones. This recipe also works with chicken breasts. If using breasts, cook until the thickest part reaches 165°F / 74°C.
- Orzo pasta. Orzo is perfect here, but other small pasta shapes like ditalini, casarecce, cavatappi, or conchiglie work just as well.
- Broth. Use vegetable or chicken broth. You can also dissolve one bouillon cube in 2½ cups (600 ml) water for convenience.
- Lemons. Regular lemons or Meyer lemons both work. Meyer lemons will give a slightly sweeter, softer citrus note.
- Buttermilk. An excellent marinade for chicken. It tenderizes the meat and adds a subtle tang that pairs beautifully with lemon and herbs.
- Honey. Adds balance and helps the chicken caramelize. Maple syrup is a good substitute if needed.
- Fresh thyme and rosemary. These herbs add depth and an earthy aroma that complements the lemon and garlic.
- Garlic. A must for any Mediterranean-inspired dish and key to building flavor in both the chicken and orzo.
- Salted butter. Adds richness to the orzo. Unsalted butter works too; just adjust seasoning to taste.
- Olive oil. Use good-quality olive oil for sautéing and finishing. (See garlic note above ☺️)
Step by step
Step 1: Mix all the marinade ingredients in a bowl. Add the chicken thighs and coat well. Marinate for up to 48 hours in the refrigerator. I usually prepare the marinade in the morning and let the chicken sit until dinner time. The rest of the prep is easy, and the meal comes together in about 30 minutes.
Step 2: About 30 minutes before cooking, remove the chicken thighs from the refrigerator and place them on a wire rack set over a bowl or pan to allow excess buttermilk to drip off. Let the chicken come to room temperature, then pat the skin dry with paper towels.
Step 3: Heat 2 tablespoons olive oil in a large cast-iron or ovenproof pan over medium-high heat. Once the oil is hot and shimmering, add the chicken thighs and sear until golden, about 3–5 minutes per side. Remove the chicken from the pan and set aside on a plate.
Step 4: n the same pan, add the butter, garlic, and lemon slices. Cook for 2–3 minutes, stirring gently, until the butter is infused with lemon and garlic.
Step 5: Add the orzo and cook, stirring, until lightly toasted, about 2–3 minutes. Pour in the chicken broth and lemon juice, bring to a boil over high heat, and stir gently. Reduce the heat to low.
Step 6: Return the chicken and any juices collected on the plate back into the pan. Transfer the pan to the oven and roast, uncovered, for 20 minutes, or until the chicken is fully cooked.
The chicken is done when the internal temperature reaches 165°F / 74°C.
This dish finishes in the oven so the chicken cooks evenly while the orzo absorbs the lemony broth without drying out.
Air fryer directions
Marinate as directed, then air-fry the chicken at 380°F / 195°C for 14–18 minutes, turning once, until golden and cooked through; prepare the lemon garlic orzo separately on the stovetop.
Pro Tips
- Use an ovenproof pan. A cast-iron or heavy skillet allows you to move seamlessly from stovetop to oven without extra dishes.
- Let the buttermilk do the work. Marinating the chicken for several hours (or overnight) makes the thighs extra tender and deeply flavorful.
- Drain and dry before searing. Let excess buttermilk drip off and pat the skin dry so the chicken sears properly instead of steaming.
- Toast the orzo. Briefly cooking the orzo in the pan before adding liquid adds depth and prevents it from turning mushy.
Serving suggestions
- Enjoy it at room temperature for bruschetta. Because it contains olive oil and is vegan, it doesn’t need heating. It tastes amazing over warm bread with some goat cheese on top.
- Season a couple of chicken thighs with sea salt, pepper, some dried oregano and brown on both sides in olive oil. Add them to the sauce with some stock or water, and bring it to a boil. Transfer to a baking pan, cover, and cook in a 200°C / 380°F oven for 45 min or so. Pair with spaghetti, fries, mashed potatoes or use in a sandwich. This mini recipe is like our delicious braised chicken.
FAQs
Storage and reheating
- Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the orzo. Cover and warm until heated through.
- You can also reheat in the microwave in short intervals, stirring once, to prevent the orzo from drying out.
- This dish is best enjoyed fresh. The orzo tends to soften after freezing and thawing, so freezing is not recommended.
More Greek orzo ecipes
Buttermilk Chicken Thighs With Lemon Garlic Orzo
Equipment
- Large bowl or zip log bag for marinating
- Cast iron or oven proof skillet
Ingredients
For the marinade
- 2 cups buttermilk
- 1 tablespoon honey
- 2-3 Rosemary sprigs
- 2-3 fresh thyme sprigs
- 3 garlic cloves
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- ¼ cup extra virgin olive oil
For cooking
- 6 chicken thighs
- 2 tablespoons salted butter
- 2 garlic cloves sliced or minced
- 1 cup orzo pasta
- 2½ cups chicken stock
- 2 lemons
Instructions
Marinate
- Mix all the marinade ingredients, add the chicken thighs and let the magic happen.
Cook the chicken
- Half an hour before cooking, take the thighs out of the fridge and place them in a wire rack (over the bowl or a pan) to drain most of the buttermilk. Let chicken reach room temperature. Pat skin dry with a paper towel.
- Preheat the oven to 400° F / 200° C.
- Heat a couple of tablespoons of olive oil in a cast-iron pan over medium-high heat.
- When the oil is hot, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken and set it aside on a plate.
- To the same pan, add the butter, garlic, and lemon slices. Cook for about 2-3 minutes to infuse the butter with the lemon and garlic flavors.
- Add the orzo. Cook until the orzo is toasted for about 2-3 minutes. Add the chicken broth and lemon juice and bring to a boil over high heat and stir gently. Turn down the heat.
- Place the chicken and the juices left on the plate back into the pan. Transfer to the oven and roast, uncovered for 20 minutes or until the chicken is cooked through.
Notes
- Marinate the chicken for at least 2 hours for best flavor.
- Pat the chicken dry before searing to achieve golden skin.
- Boneless chicken cooks faster; always check doneness with a thermometer (165°F / 74°C).
Nutrition
