Craving a delicious, effortless weeknight dinner? Easy One-Pan Lemon Parmesan Chicken and Orzo is your culinary dream come true. Imagine tender, juicy chicken thighs bursting with bright lemon flavor, nestled in a bed of creamy, cheesy orzo. This one-pan wonder delivers restaurant-quality taste in under an hour, with minimal prep and cleanup. It's the perfect solution for busy families, offering a flavorful, satisfying, and easy-to-customize meal.
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Ingredients - Here's What You'll Need for Easy One-Pan Lemon Parmesan Chicken & Orzo
Steps to Make Easy One-Pan Lemon Parmesan Chicken & Orzo
- Dry the chicken thighs with paper towels and season 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. (I used my 5-quart Le Creuset Signature Braiser, which is one of my favorite pans to cook with.) Once the butter is melted, add four pieces of chicken to pan.
- Cook the chicken for about six minutes, then turn over and cook for six more minutes on the other side - for a total cooking time of 12 minutes. Remove the cooked chicken from the pan, place it on a plate, and invert another plate on top of it to keep it warm. Add three more tablespoons of butter to the pan and once melted, add the remaining thighs and cook like the previous batch. Remove the cooked thighs from the pan and add them to the plate with the rest of the chicken; set aside until ready to return to the pan.
- Add the remaining butter to the pan and once melted stir in the orzo pasta so that it's well coated with butter. Add the garlic and stir it well. Toast the orzo, stirring constantly for 2-3 minutes, until the garlic becomes fragrant and the orzo absorbs some of the butter. Make sure to scrape the bottom of the pan as you stir to loosen any bits from the chicken.
- Add the Italian seasoning blend and the zest and juice from one lemon. Stir constantly for 2-3 minutes until most of the lemon juice has been absorbed. Again, make sure to scrape the bottom of the pan as you stir to loosen any bits from the chicken.
- Then, stir in the low-sodium chicken broth, making sure to continue scraping the bottom of the pan. Increase the temperature to high and bring to a simmer.
- Once the broth comes to a simmer, place the cooked chicken on top of the orzo and slightly submerge it in the liquid.
- Top each piece of chicken with a slice of lemon. Place the lid on the pan, reduce the temperature to medium, and simmer for 15 minutes.
- After 15 minutes, discard the lemon slices, remove the thighs from the pan and place them on a clean plate with another plate inverted over the top to keep it warm. Stir the orzo, replace the lid, and allow to simmer for 3-5 minutes more, or until all of the liquid has been absorbed and the orzo is cooked al dente.
- After the orzo is cooked remove the pan from the heat. Stir in freshly grated Parmesan cheese, until incorporated and completely melted.
- Add the heavy whipping cream and stir well until the orzo is creamy.
- Stir in frozen peas until they are thoroughly heated.
- Return the chicken to the pan and garnish with fresh parsley and extra lemon slices. Serve immediately and enjoy this delicious One-Pan Lemon Parmesan Chicken and Orzo!
This One-Pan Lemon Parmesan Chicken and Orzo Recipe is the perfect solution for anyone seeking a flavorful, fuss-free meal. The combination of tender chicken, creamy orzo, and bright lemon creates a truly satisfying dish. Whether you need a quick weeknight dinner, an easy meal prep option, or simply a delicious family meal, this recipe has you covered.
Frequently Asked Questions
Absolutely! This recipe is very flexible. Feel free to add chopped broccoli, asparagus, mushrooms, spinach, or sun-dried tomatoes. Add them at a time that makes sense for their cooking time (e.g., broccoli florets earlier than spinach).
Leftovers are best stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or cream to maintain the creamy consistency.
It's highly recommended to use freshly grated Parmesan cheese. Pre-shredded Parmesan cheese doesn't melt as well and won't create the same creamy texture in the orzo.
If you prefer, you can substitute chicken thighs with chicken breasts, shrimp, fish, or tofu (for a vegetarian option). Remember to adjust the cooking time accordingly based on your protein choice.
Recipe Tips and Tricks
- Perfect Sear: For beautifully browned chicken with a crispy exterior, pat the chicken thighs thoroughly dry with paper towels before searing. Sear the chicken over medium-high heat, undisturbed, for a few minutes per side until golden brown.
- Maximize Lemon Flavor: Don't skimp on the lemon! Use both fresh lemon zest and juice for the most vibrant and impactful lemon flavor.
- Boost Flavor with Marinade: For even juicier chicken, consider marinating it in a mixture of lemon juice, olive oil, Italian seasoning, and garlic for 20-30 minutes before cooking.
Other Great One-Pot Meals
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Easy One-Pan Lemon Parmesan Chicken & Orzo
Equipment
- Large Skillet with a Lid (I used my 5-quart Le Creuset Signature Braiser)
- Paper Towels
Ingredients
- ½ c Unsalted Butter divided
- 8 Boneless Skinless Chicken Thighs
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 lb Orzo Pasta
- 4 cloves Garlic, minced
- 1 tbs Italian Seasoning Blend
- 3 ½ c Low-Sodium Chicken Broth
- 3 Lemons one zested and juiced, the other two cut into slices1
- 3 oz Parmesan Cheese freshly shredded
- ½ c Heavy Whipping Cream
- 1 c Frozen Peas
- 1 tbs Fresh Parsley minced
Instructions
- Dry the chicken thighs with paper towels and season 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.2 Once the butter is melted, add four pieces of chicken and cook for about six minutes, then turn over and cook for six more minutes on the other side - for a total cooking time of 12 minutes.3 Remove the cooked chicken from the pan, place it on a plate, and invert another plate on top of it to keep it warm.
- Add three more tablespoons of butter to the pan and once melted, add the remaining thighs and cook like the previous batch. Remove the cooked thighs from the pan and add them to the plate with the rest of the chicken; set aside until ready to return to the pan.
- Add the remaining butter to the pan and once melted stir in the orzo pasta so that it's well coated with butter. Add the garlic and stir it well. Toast the orzo, stirring constantly for 2-3 minutes, until the garlic becomes fragrant and the orzo absorbs some of the butter. Make sure to scrape the bottom of the pan as you stir to loosen any bits from the chicken.
- Add the Italian seasoning blend and the zest and juice from one lemon. Stir constantly for 2-3 minutes until most of the lemon juice has been absorbed. Again, make sure to scrape the bottom of the pan as you stir to loosen any bits from the chicken.
- Then, stir in the low-sodium chicken broth, making sure to continue scraping the bottom of the pan. Increase the temperature to high and bring to a simmer. Once the broth comes to a simmer, place the cooked chicken on top of the orzo and slightly submerge it in the liquid. Top each piece of chicken with a slice of lemon. Place the lid on the pan, reduce the temperature to medium, and simmer for 15 minutes.
- After 15 minutes, discard the lemon slices, remove the thighs from the pan and place them on a clean plate with another plate inverted over the top to keep it warm. Stir the orzo, replace the lid, and allow to simmer for 3-5 minutes more, or until all of the liquid has been absorbed and the orzo is cooked al dente.
- Remove the pan from the heat, stir in freshly grated Parmesan cheese, until incorporated and completely melted. Add the heavy whipping cream and stir well until the orzo is creamy. Stir in frozen peas until they are thoroughly heated.
- Return the chicken to the pan, top with freshly minced parsley and a few lemon slices. Enjoy!
- Yield 8 servings
Tips/Notes
- Make sure to remove any seeds from the lemon slices.
- I used my 5-quart Le Creuset Signature Braiser, which is one of my favorite pans to cook with.
- For beautifully browned chicken with a crispy exterior, pat the chicken thighs thoroughly dry with paper towels before searing. Sear the chicken over medium-high heat, undisturbed, for a few minutes per side until golden brown.
Lee Ensley says
I made this yesterday. Excellent! However, the prep time is more than 5 minutes.
Susan Ensley says
I'm glad you enjoyed it! How long was your prep time?