Chicken Thighs and Creamy Lemon Garlic Orzo
Juicy chicken thighs served over creamy orzo infused with zesty lemon and aromatic garlic, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken thighs
- 1 teaspoon paprika (smoked for extra flavor)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1 tablespoon olive oil (extra virgin preferred)
- 2 tablespoons butter (or more olive oil)
- 1 shallot, sliced (or half a small yellow onion)
- 3 cloves garlic, minced
- 1 1/2 cups uncooked orzo
- 2 cups chicken broth (low-sodium recommended)
- Juice from 1 fresh lemon
- 1/3 cup heavy cream (or full-fat coconut milk)
- 1/2 teaspoon kosher salt and pepper for the orzo
- Fresh parsley and lemon wedges to serve
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Pat the chicken thighs dry with paper towels to promote a golden sear.
- Mix paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl. Rub this spice mixture all over the chicken.
- Heat olive oil in a large, deep skillet over medium-high heat. Once shimmering, add the chicken thighs and sear for about 3 minutes per side until golden brown. Remove and set aside.
- Lower the heat to medium, add butter to the skillet, and let it melt. Then add shallots and garlic, sautéing until the shallots are translucent.
- Stir in the uncooked orzo and toast for about 1 minute.
- Pour in the chicken broth and lemon juice, bringing the mixture to a boil. Reduce heat to low, stir in heavy cream (or coconut milk), and season with remaining salt and pepper.
- Nestle the seared chicken thighs back into the skillet, covering with a lid.
- Transfer the skillet to the preheated oven and bake for approximately 12 minutes, until the orzo is tender and most of the liquid is absorbed.
- Let it rest for a few minutes before serving, garnished with fresh parsley and lemon wedges.
Notes
Pair with a light green salad or roasted vegetables. A glass of chilled white wine complements the dish beautifully.