One Pan Lemon Butter Chicken and Orzo
Bone-in chicken thighs seared until the skin is crispy, then orzo cooked directly in the same pan in a lemon butter chicken broth until creamy and rich — finished with parmesan and spinach. One pan, 40 minutes, no oven required.
Ingredients
Meat & Protein
- 4 bone-in skin-on chicken thighs patted completely dry
Produce
- 5 garlic cloves minced
- 1 lemon juiced — about 3 tbsp juice
- 1 tsp lemon zested
- 2 cups baby spinach packed
- 3 tbsp fresh parsley roughly chopped, for garnish
Dairy
- 3 tbsp unsalted butter divided — 1 tbsp for searing, 2 tbsp for orzo
- ⅓ cup parmesan cheese freshly grated, plus more for serving
Pantry & Canned Goods
- 1.5 cups orzo pasta dry
- 2.5 cups chicken broth low sodium
- 1 tbsp olive oil
Seasonings & Spices
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 1 tsp kosher salt divided
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes optional
Instructions
- Pat the chicken thighs completely dry with paper towels — both sides and under the skin where possible. Season all over with the garlic powder, smoked paprika, Italian seasoning, ½ tsp kosher salt, and black pepper.
- Heat the olive oil and 1 tbsp butter in a large deep-sided skillet over medium heat. Add the chicken thighs skin-side down. Do not move them. Cook for 12 to 14 minutes until the skin is deeply golden and releases easily from the pan. The low-and-slow approach renders the fat properly — rushing this step with high heat browns the outside before the fat has rendered. Flip and cook for 5 minutes on the other side. Remove to a plate — the chicken will finish cooking when it goes back in with the orzo.
- Reduce heat to medium. Add the remaining 2 tbsp butter to the same pan. Add the minced garlic and cook for 30 seconds. Add the dry orzo and stir to coat in the butter and chicken fat, toasting for 1 to 2 minutes until the orzo is slightly golden at the edges.
- Pour in the chicken broth, lemon juice, and lemon zest. Add the remaining ½ tsp kosher salt and red pepper flakes if using. Stir and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Nestle the chicken thighs skin-side up back into the orzo. The orzo should be mostly submerged in the liquid with the chicken sitting on top. Cover with a lid and cook on medium-low for 12 to 15 minutes, stirring the orzo around the chicken every 4 to 5 minutes, until the orzo has absorbed the liquid and is fully cooked through and the chicken reaches an internal temperature of 165°F.
- Remove from heat. Stir the grated parmesan into the orzo and fold in the baby spinach — it will wilt from the residual heat in about 1 minute. Taste and adjust salt and lemon. Garnish with fresh parsley and extra parmesan. Serve directly from the pan.
Notes
The low-and-slow skin sear — medium heat, 12 to 14 minutes skin-side down — is what produces properly crispy skin. High heat browns the surface before the fat beneath has rendered, leaving a layer of chewy fat under a golden exterior. Medium heat gives the fat time to render completely and the skin crisps through properly.
Toasting the orzo in the chicken fat and butter before adding liquid adds nuttiness and helps it hold its texture rather than going soft as it absorbs the broth.
The parmesan and spinach go in off the heat only. High heat can cause the parmesan to clump. Remove the pan first, then stir them in.
Leftovers keep for 3 days. The orzo absorbs more liquid as it sits — add a splash of chicken broth when reheating on the stovetop over low heat.
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