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This garlic butter chicken thigh and orzo skillet features juicy chicken with a crispy skin roast atop orzo pasta, all coated in a rich garlic butter and the perfect touch of lemon. It’s all my favorite flavors (”garlic butter” is really all you have to say!) in one easy dinner recipe I find easy enough to manage on a busy weeknight.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Is Your New Favorite One Pan Chicken Recipe
- Who doesn’t want a big bowlful of tender, savory garlic-butter coated baked pasta, topped with juicy, crispy skinned chicken thighs with plenty of fresh lemon to cut through the richness for dinner? And did I mention it only takes about 45 minutes to make??
- I’ve used boneless chicken to make this really easy to eat, but kept the crispy skin for maximum flavor. And because isn’t the crispy skin the best thing about making chicken thighs? We’re starting this on the stovetop for maximum crispiness, but then finishing it in the oven to make sure the orzo cooks through perfectly.
- With only 10-simple ingredients (unless you also count salt and pepper, and who counts the salt and pepper!) all the fresh, simple flavors of the garlic and lemon are allowed to shine through. Also without the wine and fancy cheeses you find in other similar recipes, it is totally kid-friendly, even good for picky eaters!
If you love the idea of a chicken and orzo skillet and love Greek flavors, check out my Greek Chicken Skillet with Orzo, Feta & Spinach!
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What I Learned Testing This Recipe
- I make the butter from scratch in this recipe to keep things as fresh-tasting as possible, but I tried this one night with pre-made garlic butter and it was still delicious!
- Make sure you pat the chicken skin dry before seasoning it as this will help it get even crispier.
- I’ve testing this recipe many times to make sure I’ve got the cooking time and liquid amount to properly cook the orzo just right, but ovens, skillets and orzo brands to vary a little so if your orzo is still a little underdone but the chicken is cooked remove the chicken, add a splash of chicken broth, cover the pan, and continue cooking the orzo over low heat until tender.
Ingredients
Butter – I prefer unsalted as it helps me control the amount of salt in the overall dish.
Minced garlic and garlic powder – Using a combination of both fresh garlic and garlic powder really doubles down on that garlic flavor!
Boneless chicken thighs – Usually I like to keep my recipes adaptable, but please stick to the type of chicken here. Skinless thighs might dry out, and bone-in thighs usually take longer to cook. I’ve planned this recipe so that the orzo cooks perfectly and absorbs the right amount of liquid during the total cooking time.
Avocado or vegetable oil – Any neutral oil with a high smoke point will work in this recipe.
Yellow onion – Brown or white onions would also work.
Orzo – I love the pleasing rice-like shape of this little Greek pasta! As it is quite unique and different pastas absorb liquid at different rates, I’d not recommend substituting another shape in this recipe. This also goes for subbing in whole wheat orzo.
Chicken broth – Low sodium if you can so you can control the amount of salt in the overall recipe. Obviously this is a chicken skillet, so chicken broth is best, but vegetable would also work in a pinch.
Lemon – Use the freshest unwaxed lemons you can find in this recipe for maximum flavor.
Fresh parsley – This is an optional garnish, but I really think it gives the whole meal a bit of a lift. You could use shredded basil or fresh chopped oregano instead.
Serving & Storage Suggestions
If you want to get ahead, you can make the garlic butter up to 5 days in advance, so it is great for meal prep. Just remember to take it out of the refrigerator at the start of cooking so it has a chance to soften a little before you add it to the skillet to mimic the cooking times of following the entire recipe in one go.
This skillet orzo recipe is a complete meal, but more veggies on the side wouldn’t hurt! Sautéed snow peas, a bit of broccoli or even a simple cucumber and tomato salad would go really well on the side.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Pasta usually dries out a little as it is chilled, so add a splash of chicken broth when reheating to loosen it back up. Also, remove the chicken skins as they’ll turn rubbery, not crisp on re-heating.
Frequently Asked Questions
The chicken should be firm to the touch with golden, crispy skin. If you have a cooking thermometer, the internal temperature of cooked chicken is 165°F. Make sure you test the thickest part!
I love my cast iron skillet for baked pasta dishes as you get a lovely crust on the bottom and around the edges, but any large, shallow, oven-prooof pan of the same size would work for this recipe.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
One Pan Garlic Butter Chicken and Lemon Orzo
Equipment
- 12-inch cast-iron skillet
Ingredients
Garlic Butter
- ½ cup butter softened
- 2 teaspoons minced garlic
- ½ teaspoon garlic powder
- ½ teaspoon salt
Chicken Skillet
- lots of salt and plenty of freshly cracked black pepper
- 1.25 pounds boneless chicken thighs 4-5 thighs
- 2 tablespoons avocado oil or vegetable oil
- ½ yellow onion diced
- 1 ½ cups orzo
- 2 – 2 ½ cups chicken broth divided to 2 cups, plus more for desired consistency
- 1 lemon sliced
- fresh parsley chopped
Instructions
- Preheat the oven to 400℉.
- In a small bowl, combine all garlic butter ingredients, mushing with a fork to make sure everything is mixed together really well.
- Pat the chicken thighs dry with paper towel, then season both sides liberally with salt and black pepper
- Heat a deep, 12-inch skillet skillet over a medium heat and add the cooking oil. Once the oil is shimmering, add the seasoned chicken thighs and cook undisturbed until well browned, about 3-4 minutes on each side. Remove the chicken from the pan.
- Reduce the heat to low, and add the onion. Saute until the onions are translucent, about 4 minutes. Add the garlic butter and allow it to melt.
- Add the dry orzo and cook until coated in garlic butter. Pour in 2 cups chicken broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Raise the heat until the liquid is bubbling.
- Remove from the heat, and lay the lemon slices over top. Return the chicken to the pan and press it down into the orzo so that the bottom is in the liquid, but the skin is still uncovered.
- Bake for 15 minutes, or until the chicken is cooked through. You may need 18-20 minutes for very large thighs! Add a splash more water or broth to the orzo if you need this extra cooking time.
- After about 15 minutes, the orzo should be tender and most of the broth absorbed. Transfer chicken to plate. Taste the orzo and make sure it’s tender. If not, cook over low heat on the stovetop without the chicken with up to 1/4 cup more broth until tender.
- Stir the orzo and add more salt to taste. Spoon into serving bowls and top with the chicken thighs.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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