Description
Juicy One-Pan Lemon Garlic Chicken with orzo, spinach, and parmesan—an easy weeknight dinner cooked in one pan.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs (about 4 large thighs)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lemon, sliced into rounds
- 2 tablespoons butter, divided
- 4 cloves garlic, minced (reserve 1 clove)
- 8 oz dried orzo (½ of a 16 oz package)
- 3 cups low-sodium chicken broth
- ⅓ cup lemon juice, freshly squeezed
- 2 cups baby spinach
- ¼ cup freshly shredded Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken thighs generously with kosher salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken thighs skin-side down and sear for 5–7 minutes until golden and crisp. Flip and cook for 3 minutes more. Remove chicken and set aside.
- Reduce heat to medium and add 1 tablespoon butter.
- Add minced garlic (except reserved clove) and cook for 30 seconds until fragrant.
- Stir in orzo and toast for 1–2 minutes.
- Pour in chicken broth and lemon juice, scraping up browned bits from the pan.
- Nestle lemon slices and chicken thighs back into the pan.
- Cover and simmer for 12–15 minutes, until orzo is tender and chicken is cooked through.
- Stir in spinach, remaining butter, reserved garlic, and Parmesan cheese.
- Garnish with fresh parsley and serve warm.
Notes
Use freshly grated Parmesan for the best melting and flavor.
If the orzo thickens too much, add a splash of broth before serving.