Short on time but craving something delicious? Imagine tender, juicy chicken thighs with a burst of lemon sunshine, all nestled in a bed of cheesy orzo. Easy One-Pan Lemon Parmesan Chicken & Orzo makes this dream a reality. This recipe is a love letter to simplicity, transforming a handful of ingredients into a restaurant-worthy dish in under an hour.
Forget hours slaving over a hot stove – this recipe is all about maximum taste without fuss. With minimal cleanup, it’s the perfect solution for busy weeknights or casual weekend dinners. Bright lemon flavor wrapped in the rich embrace of Parmesan cheese, this recipe is a melody your taste buds will crave.
Jump to:
Why You’ll Want to Make Easy One-Pan Lemon Parmesan Chicken & Orzo
- Weeknight Lifesaver: Short on time but craving something delicious? This recipe comes together in one pan, minimizing prep and cleanup, making it perfect for busy weeknights.
- Flavor Explosion: The combination of bright lemon, savory Parmesan cheese, and juicy chicken thighs creates a comforting and exciting flavor blend.
- Easy Customization: This recipe is a great base on which to build. Feel free to add your favorite vegetables, swap the chicken for another protein, or adjust the amount of lemon for your taste preference.
- Leftover Magic: This dish reheats well, making it a great option for meal-prepping lunches throughout the week. The flavors tend to meld even better overnight, so enjoy it the next day for a delicious and convenient lunch.
Ingredients – Here’s What You’ll Need
Steps to Make Easy One-Pan Lemon Parmesan Chicken & Orzo
- Line a large half-sheet pan with paper towels. Place the chicken thighs on the paper towels, then place another layer of paper towels on top of the chicken thighs to dry them well. Remove the top layer of paper towels covering the chicken and season the tops of the thighs with Kosher salt and freshly ground black pepper.
Heat 3 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. Add four pieces of chicken to the hot skillet, with the seasoned side down, then season the tops of the chicken with salt and pepper.
- Cook the first batch of thighs for about six minutes, then turn the chicken over and cook on the other side for six more minutes, for a total cooking time of 12 minutes. Remove the chicken from the pan, place it on a plate, and invert another plate on top of it to keep it warm.
Add 3 more tablespoons of unsalted butter to the hot skillet. Once it has melted, add the other four thighs with the seasoned side down. Then, season the tops of the second batch of chicken with salt and pepper.
- Cook the second batch of chicken on one side for about six minutes, then turn it over and cook on the other side for six more minutes, for a total cooking time of 12 minutes. Remove the thighs from the pan and place them on the plate with the rest of the chicken from the first batch.
- Add the remaining 2 tablespoons of butter to the pan, and once it has melted, add the orzo pasta. Then, stir the orzo into the butter so that it’s well coated. Add the garlic and stir it well into the buttered orzo. Then 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, add the low-sodium chicken broth and stir it into the orzo, making sure to continue scraping the bottom of the pan. Increase the temperature to high and bring to a simmer.
- Once the broth begins to simmer, return the cooked chicken thighs to the pan, placing them on top of the orzo and slightly submerged 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 has finished cooking, remove the pan from the heat and add the freshly grated Parmesan cheese. Stir the cheese into the orzo until it is incorporated and completely melted.
- Add the heavy whipping cream to the Parmesan orzo. Then, stir until well incorporated and creamy.
- Add the frozen peas. Then, stir them into the creamy Parmesan orzo until they are thoroughly heated.
- Return the chicken to the pan and top with freshly minced parsley and a few lemon slices. Enjoy!
Easy One-Pan Lemon Parmesan Chicken & Orzo is here to save your weeknight dinner routine. With its burst of lemon flavor, creamy Parmesan goodness, and all-in-one-pan convenience, this recipe is a symphony of deliciousness that will leave you wanting seconds (and maybe thirds!).
Frequently Asked Questions
Absolutely! This recipe is a great base to sneak in extra veggies. Chopped broccoli, asparagus, mushrooms, or sun-dried tomatoes would all be delicious additions. Just be sure to add them at a time that corresponds with their cooking needs (broccoli florets would need to go in earlier than sun-dried tomatoes).
This dish is best enjoyed fresh, but leftovers can be 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 if needed to maintain moisture.
I don’t recommend it. Pre-shredded Parmesan cheese will not melt and incorporate as well into the orzo. Freshly grated Parmesan cheese helps give the orzo its creamy texture.
Some delicious alternatives to chicken thighs that will still create a flavorful and satisfying dish, are chicken breasts, shrimp, fish, or for a vegetarian option, try tofu. Just be sure to adjust the cooking time accordingly.
Recipe Tips and Tricks
- Master the Sear: Pat your chicken thighs dry thoroughly before searing. This allows the chicken to brown beautifully and develop a crispy, flavorful exterior. Sear the chicken over medium-high heat for a few minutes per side, undisturbed, until golden brown.
- Lemon Love: Don’t be shy with the lemon! Zest the entire lemon for a fragrant kick, and use both fresh lemon juice and zest for the most impactful flavor.
- Flavor Boost: For extra juicy chicken, consider marinating it in a mixture of lemon juice, olive oil, Italian seasoning, and garlic for 20-30 minutes before cooking.
- Plating Power: Don’t just dump the one-pan wonder onto plates! Arrange the chicken and orzo on a serving platter for a more restaurant-worthy presentation. Garnish with fresh lemon wedges, chopped fresh herbs, or a sprinkle of additional Parmesan cheese.
Other Great One-Pot Meals
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Easy One-Pan Lemon Parmesan Chicken & Orzo
Equipment
- Large Skillet with a Lid
- half-sheet pan
- Paper Towels
Ingredients
- ½ c Unsalted Butter, divided
- 8 Boneless Skinless Chicken Thighs
- 1 tsp Kosher Salt
- 1 tsp 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 slices
- 3 oz Parmesan Cheese, freshly shredded
- ½ c Heavy Whipping Cream
- 1 c Frozen Peas
- 1 tbs Fresh Parsley, minced
Instructions
- Line a large half-sheet pan with paper towels. Place the chicken thighs on the paper towels, then place another layer of paper towels on top of the chicken to dry it well. Remove the top layer of paper towels and season the top of the chicken with Kosher salt and freshly ground pepper.
- Heat 3 tbs of unsalted butter in a large skillet, with a lid, over medium-high heat. Add four pieces of chicken to the hot skillet, with the seasoned side down, then season the tops of the chicken with salt and pepper. Cook the first batch of chicken on one side for about six minutes, then turn over and cook on the other side for six more minutes, for a total cooking time of 12 minutes. Remove the chicken from the pan, place on a plate, and invert another plate on top of the chicken to keep it warm.
- Add 3 tbs more of unsalted butter to the hot skillet. Once it has melted, add the other four pieces of chicken with the seasoned side down. Then, season the tops of the second batch of chicken with salt and pepper. Cook the second batch of chicken on one side for about six minutes, then turn over and cook on the other side for six more minutes, for a total cooking time of 12 minutes. Remove the chicken from the pan and place it on the plate with the rest of the chicken from the first batch.
- Add the remaining 2 tbs of butter to the pan, and once it has melted, add the orzo pasta. Then, stir the orzo into the butter so that it's well coated. Add the garlic and stir it well into the buttered orzo. Then toast the orzo, stirring constantly for 2-3 minutes, until the garlic becomes fragrant and the orzo absorbs some of the butter. 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. Make sure to scrape the bottom of the pan while you are stirring.
- Then, add the low-sodium chicken broth, stir with the orzo, making sure to scrape the bottom of the pan. Increase the heat to high and bring to a simmer. Once the broth begins to simmer, return the cooked chicken thighs to the pan, placing them on top of the orzo and slightly submerged 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 ithem on a clean plate with another plate inverted over the top to keep it warm. Give the orzo a stir, replace the lid, and allow it 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 has finished cooking, remove the pan from the heat, add the freshly grated parmesan cheese, and stir the cheese into the orzo until it is incorporated and completely melted. Add the heavy whipping cream, then stir until well incorporated and creamy. Add the frozen peas, then stir them into the creamy parmesan orzo until they thoroughly heated.
- Return the chicken to the pan and top with freshly minced parsley and a few lemon slices. Enjoy!
- Yield 8 servings
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?