Creamy One Pan Lemon Chicken Orzo
This Creamy Lemon Chicken Orzo is an easy weeknight dinner that feels fancy, but couldn't be easier. Juicy, golden-brown chicken thighs, tender asparagus, and buttery orzo cook together in one pan for a dish that’s fresh, cozy, and packed with flavor.Don't skip toasting the orzo in butter before adding the liquid. It gives the pasta a rich, nutty flavor that makes a huge difference.
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Servings: 6 servings
INGREDIENTS
- 1 1/2 lbs boneless skinless chicken thighs
- 2 Tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon paprika
- 2 Tablespoons unsalted butter
- 1 medium shallot sliced into rings
- 4 cloves garlic minced
- 1 1/4 cup dry orzo pasta
- 1 1/2 cups low-sodium chicken broth
- 1 lb asparagus tough ends trimmed and cut into 2 inch pieces
- 1 cup heavy cream
- 1/4 cup parmesan cheese
- 3 Tablsepoons lemon juice (about 1 lemon)
- 2 teaspoons lemon zest (about 1/2 a lemon)
- Fresh parsley, fresh dill, or, fresh oregano for topping
INSTRUCTIONS
- Pat the chicken thighs dry with a paper towel. Add them to a medium bowl with 1 Tablespoon olive oil, salt, pepper, red pepper flakes, and paprika and toss to coat.2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 teaspoon paprika, 1 1/2 lbs boneless skinless chicken thighs
- Heat the remaining olive oil in a deep, large skillet, like a cast-iron skillet, over medium-high heat. Add the chicken thighs, flat side down, and sear for 8-10 minutes, flipping halfway through until the chicken reaches 165°F. Remove the chicken to a clean plate or cutting board.
- Turn the heat down to medium melt and add the butter. Once melted, add the shallot and saute until soft, 2-3 minutes. Stir in the minced garlic and cook for another minute, until fragrant.2 Tablespoons unsalted butter, 1 medium shallot, 4 cloves garlic
- Pour in the uncooked orzo and stir around to toast for 1-2 minutes. Pour in the chicken broth and use a spatula to scrape the brown bits from the bottom of the pan. Turn the heat up to high and bring the mixture to a boil then turn it down to low heat and simmer, covered, for 13-14 minutes, until al dente. Check and stir 1-2 times to prevent the bottom from browning.1 1/4 cup dry orzo pasta, 1 1/2 cups low-sodium chicken broth
- Just before the orzo is cooked (around the 10-minute mark), add the asparagus on top of the orzo then pace the lid back on and steam for 3-4 minutes, until the orzo is al dente and the asparagus is tender.1 lb asparagus
- Stir in the heavy cream, asparagus, lemon juice, and lemon zest, mixing the asparagus into the orzo as you do, until it's creamy and the cheese melts. Place the chicken on top and sprinkle with fresh herbs before serving.1 cup heavy cream, 1/4 cup parmesan cheese, 3 Tablsepoons lemon juice, 2 teaspoons lemon zest
Notes
Chicken Breasts. You can swap them for chicken thighs. Slice chicken breast in half lengthwise and pound them down to an even thickness to help them cook quickly and evenly.
Asparagus. Swap the asparagus for chopped broccoli, or replace it with spinach (stir it in at the end with the cream).
Can I use rice instead? Orzo is a type of pasta, which requires a different amount of cooking liquid and cook time so I don't recommend using it in place of orzo. Try this one pot Hawaiian chicken instead.
Gluten-Free: Jovial makes a really good gluten-free and grain-free cassava flour orzo that holds up really well to the creamy lemon sauce.
Dairy-free: swap the butter for vegan butter, the heavy cream for coconut cream, and the parmesan cheese for nutritional yeast.
Store: If you have any leftover lemon chicken orzo, you can store it in the refrigerator in an airtight container for up to 3-4 days. Let the dish cool completely to prevent condensation inside the container then place it in an airtight container and store it for up to 4 days.
Reheat: Warm in a skillet over low heat with a splash of broth to keep it creamy.
Side dishes: this is a complete meal on its own thanks to the pasta, vegetables, and protein, but you could serve this with garlic bread or a simple kale salad.
Nutrition
Serving: 4ounces chicken plus orzo | Calories: 428kcal | Carbohydrates: 26.1g | Protein: 30.5g | Fat: 14.2g | Cholesterol: 116.7mg | Sodium: 351mg | Fiber: 3.3g | Sugar: 3.9g | Vitamin A: 80.1IU | Vitamin C: 21.4mg
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