Quick Lemon Orzo Chicken

A cast iron skillet with lemon orzo chicken and two serving utensils on a table.

Our lemon orzo chicken recipe is hearty, delicious and made in one pot. It's prepared in just 30 minutes for a comforting weeknight meal.

Course Main Course

Cuisine Greek

Prep Time 5

Cook Time 30

Servings

Calories 466kcal

Author by Jenny Skrapaliori Graves

Equipment

Skillet

Ingredients

6 chicken thighs
2 tablespoons paprika and corriander chicken seasoning
2 tablespoons extra virgin olive oil
3 tablespoons butter
2 spring onions sliced
1 cup orzo pasta
1-2 lemons
2 cups chicken stock
chili flakes
1-2 tablespoons parsley leaves

Instructions

In a bowl, mix two tablespoons of olive oil and two tablespoons of the chicken seasoning. Rub the chicken thighs with the mixture and let them marinate for a few minutes or overnight.
Place a medium skillet on medium-high heat. Brown the thighs on both sides for two to three minutes per side. When the thighs are nicely browned, transfer them to a plate.
In the same skillet, add the butter, spring onion slices, and orzo. Toast the orzo for two minutes, stirring often and scraping the tasty bits stuck on the bottom of the pan.
Juice one of the lemons. Pour in the stock and lemon juice. Stir and transfer the chicken thighs into the skillet, pouring in any liquids left on the plate. Add a couple of slices of lemon if you like, bring to a boil, then reduce heat to medium-low, cover, and cook for about twenty to twenty-five minutes, until orzo is done and chicken is cooked through. Check mid-way for liquids in case you need to add a little more stock (or water).
Serve the chicken with chopped fresh herb leaves on top and more lemon wedges around the table.

Notes

Boneless, skinless chicken thighs are ideal for this dish, but chicken breasts may also be used. Slice breasts in half horizontally or allow extra browning time.
If using skin-on, bone-in thighs, sear skin-side down first. For the best way to keep the skins crispy, see the Pro Tip box below.
Toast the orzo briefly in the pan before adding the stock. This adds depth of flavor and helps prevent a bland or mushy texture.
Chicken is fully cooked when the internal temperature reaches 74°C / 165°F at the thickest part.
Orzo thickens as it sits. Add a splash of warm stock or water when reheating to loosen the texture.
Taste and adjust just before serving. A final squeeze of lemon or drizzle of olive oil makes all the difference.

Keep the Chicken Skins Crispy

Using skin-on, bone-in chicken thighs? You can keep the skins crispy instead of letting them soften in the sauce.

Sear the thighs skin-side down until the skins are deeply golden and the fat has rendered. Remove the chicken and carefully peel off the skins. Set them aside while you finish the dish.

Just before serving, place the reserved skins on a parchment-lined tray and broil for 1–3 minutes (or bake at 200°C / 400°F) until crisp. Serve the crispy skins on top of the chicken or on the side for extra crunch.

Serving suggestion

Serve this lemon orzo chicken family-style with a crisp Greek green salad, warm pita or crusty bread, and an extra squeeze of lemon. A spoonful of whipped feta or tzatziki on the side is never a bad idea.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition