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One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 612 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 4 chicken thighs* $3.74
  • 2 Tbsp lemon pepper seasoning $0.60
  • 1 Tbsp cooking oil $0.04
  • 2 cloves garlic $0.16
  • 2 cups chicken broth $0.26
  • 1/4 cup chopped parsley $0.20
  • 1.5 cups orzo $1.29
  • 2 oz. feta, crumbled $1.25

Instructions

    Cup of Yum
  1. Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 2 Tbsp lemon pepper total).
  2. 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.
  3. 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.
  4. Add 2 cups of chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan. 
  5. Add the orzo and half of the chopped parsley. Stir to combine. Finally, return the chicken to the skillet, skin side up.
  6. 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.
  7. 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.
  8. 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

  • *I used bone-in chicken thighs with skin, but you could use boneless and skinless, if preferred.

Nutrition Information

Serving 1Serving Calories 612kcal (31%) Carbohydrates 46g (15%) Protein 34g (68%) Fat 32g (49%) Sodium 715mg (30%) Fiber 3g (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 612

% 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.