Easy One-Pan Lemon Parmesan Chicken & Orzo

5 from 3 votes

Easy One-Pan Lemon Parmesan Chicken & Orzo

Easy One-Pan Lemon Parmesan Chicken & Orzo is a love letter to simplicity. This restaurant-worthy dish is ready in under an hour.

Prep Time15

Cook Time45

Course: Dinner, Main Course, Pasta

Cuisine: American

Servings:

Calories: 586kcal

Author: Susan Ensley

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

Nutrition