Lemon Garlic Chicken

• 1½ lb (680 g) boneless, skinless chicken thighsFind substitute
• 1½ tsp kosher salt, dividedFind substitute
• ½ tsp black pepperFind substitute
• 1 tsp Italian seasoning, optionalFind substitute
• 2 tbsp all-purpose flour, optional, for a light dredgeFind substitute
• 2 tbsp olive oilFind substitute
• 3 tbsp unsalted butter, dividedFind substitute
• 5 cloves garlic, mincedFind substitute
• 1 tsp finely grated lemon zestFind substitute
• ⅓ cup (80 ml) fresh lemon juiceFind substitute
• ½ cup (120 ml) chicken stockFind substitute
• ¼ tsp red pepper flakes, optionalFind substitute

Creamy Parmesan Orzo

• 1 cup (about 180 g) dry orzoFind substitute
• 2½ cups (600 ml) chicken stockFind substitute
• ½ cup (120 ml) heavy creamFind substitute
• ¾ cup (about 75 g) freshly grated ParmesanFind substitute
• 2 cups (60 g) baby spinach, optionalFind substitute
• 2 tbsp chopped fresh parsleyFind substitute

1. 1

   Prepare the chicken: Pat the chicken thighs dry. Season with 1 tsp salt, black pepper, and Italian seasoning, if using. Lightly dredge with flour, if using, shaking off any excess.

2. 2

   Sear the chicken: Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until deeply golden. Transfer to a plate. The chicken does not need to be completely cooked yet.

3. 3

   Build the lemon-garlic sauce: Reduce the heat to medium. Add 1 tbsp butter, followed by the garlic and optional red pepper flakes. Cook for 30–45 seconds until fragrant. Stir in the lemon zest, lemon juice, and ½ cup chicken stock, scraping up the browned bits from the skillet. Simmer for 2 minutes.

4. 4

   Cook the orzo: Add the orzo and remaining 2½ cups chicken stock. Bring to a simmer, reduce the heat to medium-low, and cook for 8–10 minutes, stirring frequently to prevent sticking, until the orzo is almost al dente and most of the liquid has been absorbed.

5. 5

   Make it creamy: Reduce the heat to low. Stir in the heavy cream, Parmesan, and remaining 1 tbsp butter until creamy and glossy. Fold in the spinach, if using, and cook until wilted. Taste before adding the remaining ½ tsp salt; depending on your stock and Parmesan, you may not need all of it.

6. 6

   Finish the chicken: Nestle the chicken and any accumulated juices back into the orzo. Cover and gently simmer for 3–6 minutes, until the chicken reaches at least 165°F (74°C). For chicken thighs, cooking closer to 175°F (80°C) gives a more tender texture.

7. 7

   Serve: Divide the creamy Parmesan orzo and chicken among four bowls or plates. Sprinkle evenly with the chopped parsley and serve immediately.