One Pot Lemon Pepper Chicken with Orzo
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
612 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Lemon Pepper Chicken with Orzo
Description
This recipe begins by seasoning chicken thighs liberally with lemon pepper seasoning then browning them skin side down in oil to develop a crisp, flavorful crust. Garlic is briefly sautéed in the pan’s residual fat before adding chicken broth to deglaze and capture browned bits for depth of flavor. Orzo is stirred in to simmer with the broth and chicken, cooking until tender and allowing flavors to meld.
The chicken finishes cooking nestled with the orzo, ensuring juiciness and thorough doneness while the pasta becomes infused with lemon pepper seasoning and broth. A garnish of fresh parsley adds herbal brightness, and crumbled feta cheese offers a creamy, tangy contrast to the dish’s citrus and pepper notes.
This one pot meal suits easy weeknight dinners as it combines protein, starch, and seasoning in a single skillet, reducing clean-up without sacrificing flavor or texture.
Ingredients
- 4 chicken thighs $3.74
- 2 Tbsp lemon pepper seasoning $0.60
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 2 cloves garlic $0.16
- 2 cups chicken broth $0.26
- 1/4 cup parsley $0.20, chopped
- 1.5 cups orzo $1.29
- 2 oz. feta cheese $1.25, crumbled
Instructions
- Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 2 Tbsp lemon pepper total).
- Heat a large deep skillet over medium. Once hot, add the cooking oil. Add the seasoned chicken thighs, skin side down, and let them cook undisturbed until browned (about 6-8 minutes for bone-in skin-on thighs). Flip the chicken thighs and cook until browned on the second side. The chicken will be cooked most of the way through at this point but will finish cooking when simmered with the orzo. Remove the chicken to a clean plate.
- While the chicken is browning, roughly chop about 1/4 bunch of parsley and mince two cloves of garlic. After removing the chicken from the skillet, turn the heat down to low, add the minced garlic, and sauté the garlic in the residual fat for about a minute.
- Add 2 cups of chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan.
- Add the orzo and half of the chopped parsley. Stir to combine. Finally, return the chicken to the skillet, skin side up.
- Place a lid on the skillet, turn the heat up to high, and let the broth come to a full boil. Once it reaches a boil, turn the heat down to low. Let the skillet simmer on low for about 15 minutes, or until most of the broth has been absorbed. Make sure it’s simmering the whole time. If it stops simmering, increase the heat slightly until it just starts to simmer again.
- After about 15 minutes the orzo should be tender and most of the broth absorbed but there will still be a little sauce in the skillet.
- Fluff the orzo around the chicken a bit with a fork, then top with the remaining parsley and the crumbled feta. Serve and enjoy!
Notes
- Bone-in, skin-on chicken thighs provide extra flavor and crispy texture, but boneless skinless can be used if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 612kcal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Sodium | 715mg | 30% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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