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Easy One-Pan Lemon Parmesan Chicken & Orzo Recipe

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4.3 from 2 reviews

This Easy One-Pan Lemon Parmesan Chicken & Orzo is a flavorful, comforting dish combining tender, seared chicken thighs with buttery, lemon-infused orzo pasta, enriched with Parmesan cheese and creamy peas. Perfect for a family meal, this recipe uses a single skillet for minimal cleanup and maximum taste.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Chicken and Seasoning

  • 8 Boneless Skinless Chicken Thighs
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 cup Unsalted Butter (divided)

Orzo and Sauce

  • 1 lb Orzo Pasta
  • 4 cloves Garlic, minced
  • 1 tbsp Italian Seasoning Blend
  • 3 1/2 cups Low-Sodium Chicken Broth
  • 3 Lemons (one zested and juiced, the other two cut into slices)
  • 3 oz Parmesan Cheese, freshly shredded
  • 1/2 cup Heavy Whipping Cream
  • 1 cup Frozen Peas
  • 1 tbsp Fresh Parsley, minced

Instructions

  1. Prepare and Cook Chicken: Dry the chicken thighs with paper towels and season generously with kosher salt and freshly ground black pepper. Heat three tablespoons of unsalted butter in a large skillet with a lid over medium-high heat. Once melted, add four chicken thighs and cook for about six minutes per side until golden and cooked through, about 12 minutes total. Remove and keep warm under an inverted plate.
  2. Cook Remaining Chicken: Add another three tablespoons of butter to the pan and cook the remaining four chicken thighs in the same way. Remove and add to the warmed chicken. Set aside.
  3. Toast Orzo and Garlic: Add the remaining butter to the pan. Once melted, stir in the orzo pasta to coat evenly. Add minced garlic and stir constantly for 2-3 minutes while toasting the orzo until fragrant. Scrape the pan bottom to loosen browned bits.
  4. Add Seasonings and Lemon: Stir in the Italian seasoning blend and the zest plus juice of one lemon. Continue stirring for 2-3 minutes to allow flavors to blend and lemon juice to absorb while scraping the pan bottom.
  5. Simmer with Broth and Chicken: Pour in the chicken broth and increase heat to high, scraping the bottom again. When broth simmers, place the cooked chicken thighs on top of the orzo, slightly submerging them. Top each piece with a lemon slice. Cover with the lid, reduce heat to medium, and simmer for 15 minutes.
  6. Finish Orzo Cooking: After simmering, remove and discard lemon slices, then take chicken off the pan and keep warm as before. Stir the orzo, cover, and simmer another 3-5 minutes until the liquid is fully absorbed and orzo is al dente.
  7. Add Cheese, Cream, and Peas: Remove the pan from heat. Stir in freshly grated Parmesan cheese until melted and incorporated. Add heavy whipping cream and stir well to create a creamy texture. Fold in frozen peas and heat through.
  8. Serve: Return the chicken thighs to the pan, sprinkle with fresh minced parsley and add a few remaining lemon slices on top. Serve warm and enjoy.

Notes

  • Use boneless skinless chicken thighs for tender, juicy meat and even cooking.
  • Scraping the pan frequently helps to incorporate all flavors and prevent burning.
  • If you prefer, substitute chicken thighs with chicken breasts but adjust cooking times accordingly.
  • Orzo should be cooked al dente, meaning tender but still slightly firm to bite.
  • Use freshly grated Parmesan for the best flavor and melting quality.
  • The dish keeps well and can be refrigerated for up to 3 days.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/easy-one-pan-lemon-parmesan-chicken-and-orzo-recipe/