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–+ servings
Case iron skillet of chicken thighs, lemon and orzo surrounded by glasses of wine, lemon wedges and crusty bread.

One Pan Garlic Butter Chicken and Lemon Orzo

40aprons.com/garlic-butter-lemon-chicken-orzo-skillet/
This garlic butter chicken and orzo skillet meal pairs crispy-skinned chicken with tender orzo, comforting garlic butter and plenty of lemon, all cooked in just one skillet in only 45 minutes!
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4

Equipment

  • 12-inch cast-iron skillet

Ingredients

Garlic Butter

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.

Recipe Notes

Leftovers: 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.

Nutrition Information (Approximate)

Calories: 810calProtein: 32gFat: 55gSaturated Fat: 22gTrans Fat: 1gCholesterol: 203mgSodium: 1132mgPotassium: 517mgTotal Carbs: 48gFiber: 3gSugar: 3gNet Carbs: 45gVitamin A: 829IUVitamin C: 16mgCalcium: 49mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/garlic-butter-lemon-chicken-orzo-skillet/