Easy One-Pan Lemon Parmesan Chicken & Orzo
Easy one-pan lemon parmesan chicken & orzo recipe! Juicy chicken, creamy orzo, and bright lemon flavor make this a perfect weeknight dinner.
Servings: 8
Calories: 586kcal
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
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.
Nutrition
Calories: 586kcal | Carbohydrates: 52g | Protein: 37g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 162mg | Sodium: 604mg | Potassium: 640mg | Fiber: 4g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 30mg | Calcium: 195mg | Iron: 3mg
