Golden chicken thighs are served over creamy Parmesan orzo in a buttery lemon-garlic sauce. Parmesan and cream make the orzo rich and silky, while fresh lemon, garlic, and optional spinach keep this comforting one-pan dinner bright and balanced.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 740 kcal
- Protein
- 46 g
- Carbs
- 52 g
- Fat
- 40 g
- Fiber
- 2 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Lemon Garlic Chicken
- 1½ lb (680 g) boneless, skinless chicken thighs
- 1½ tsp kosher salt, divided
- ½ tsp black pepper
- 1 tsp Italian seasoning, optional
- 2 tbsp all-purpose flour, optional, for a light dredge
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 5 cloves garlic, minced
- 1 tsp finely grated lemon zest
- ⅓ cup (80 ml) fresh lemon juice
- ½ cup (120 ml) chicken stock
- ¼ tsp red pepper flakes, optional
Creamy Parmesan Orzo
- 1 cup (about 180 g) dry orzo
- 2½ cups (600 ml) chicken stock
- ½ cup (120 ml) heavy cream
- ¾ cup (about 75 g) freshly grated Parmesan
- 2 cups (60 g) baby spinach, optional
- 2 tbsp chopped fresh parsley
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Calabrian Chili Flakes — Add warm, fruity heat that cuts through the creamy sauce.
- Italian Herb Blend — Oregano, basil, thyme, and rosemary work naturally with the chicken.
Instructions
- 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
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
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
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
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
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
Serve: Divide the creamy Parmesan orzo and chicken among four bowls or plates. Sprinkle evenly with the chopped parsley and serve immediately.
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