Creamy Lemon Chicken and Orzo

There’s something magical about a creamy, one-pan dinner that feels both comforting and fresh at the same time and this Creamy Lemon Chicken and Orzo delivers exactly that. Juicy, pan-seared chicken thighs nestle into tender orzo simmered in protein-rich bone broth, while chickpeas add fiber and a splash of heavy cream, fresh parmesan & spinach tie it all together. It’s cozy and satisfying while still packing in 38g protein & 6g fiber per serving!

Servings people

Prep Time 10

Cook Time 35

Total Time 45

Equipment

cutting board
knife
microplane zester
medium bowl
12" cast iron pan with lid
tongs
spatula
plate
aluminum foil

Ingredients

For the Chicken:

1-1.25 lbs boneless, skinless chicken thighs
2 tbsp avocado oil or olive oil
1 tsp dried oregano
½ tsp paprika
½ tsp garlic powder
½ tsp kosher salt
¼ tsp black pepper

For the Creamy Lemon Orzo:

½ large yellow onion diced
4 large garlic cloves minced
zest from 1 lemon
1 cup dry orzo
2 cups chicken bone broth
1 can chickpeas or cannellini beans (15oz, drained & rinsed) -- SEE NOTE*
½ tbsp dijon mustard (optional)
red pepper flakes to taste
3 oz baby spinach
½ cup heavy cream
½ cup finely grated parmesan cheese (0.5oz)
juice from 1 lemon
kosher salt & black pepper to taste

Instructions

First, pat your chicken thighs dry very well with paper towels. Then, add them to a bowl with the oil and seasonings & toss to coat. Set aside while you chop & prep the other ingredients.
1-1.25 lbs boneless, skinless chicken thighs, 2 tbsp avocado oil, 1 tsp dried oregano, ½ tsp paprika, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp black pepper
Next, bring a 12" cast-iron pan (or similar sized stainless steel or nonstick pan) to medium-high heat. Allow the pan to thoroughly preheat for several minutes until nice & hot. Then, add chicken thighs and cook until golden, about 5 minutes. Flip, and continue cooking until done through, about 3 more minutes. Transfer chicken thighs to a plate and loosely tent with aluminum foil to keep them warm.
Reduce heat to medium and add a bit more oil as needed. Then, add onion & season with kosher salt. Saute, stirring occasionally, for about 4 minutes, or until starting to turn translucent. Add in garlic and lemon zest, stir, and cook for 30 more seconds. Then, add in the orzo and toast for 2-3 more minutes, stirring occasionally.
½ large yellow onion, 4 large garlic cloves, zest from 1 lemon, 1 cup dry orzo
Deglaze the pan with chicken bone broth, scraping up any browned bits at the bottom of the pan. Then, stir in the dijon mustard, red pepper flakes & beans. Allow the broth to come up to a gentle boil, then cover the pan with a lid and reduce heat to low. Let simmer for ~12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.
2 cups chicken bone broth, 1 can chickpeas or cannellini beans, ½ tbsp dijon mustard, red pepper flakes
Once the orzo is tender, turn off the heat and add in the heavy cream, parmesan, lemon juice, spinach and more kosher salt & black pepper as needed. Stir to combine. Nestle in the chicken thighs, then place the lid back on and let it sit for 3 minutes, or until the spinach is wilted and the chicken is warm. Optionally, garnish with chopped parsley and enjoy!
3 oz baby spinach, ½ cup heavy cream, juice from 1 lemon, kosher salt & black pepper, ½ cup finely grated parmesan cheese

Video

Notes

*NOTE: I have tested this recipe with both chickpeas & cannellini beans and both are great options. Chickpeas have a firmer texture which I think I prefer, while the cannellini beans are much softer and so as they simmer in the bone broth, they can get a little "mealy" and offer a different mouth-feel. So do with that information what you will!

NUTRITION INFORMATION: The nutrition information listed below is an estimate per serving, assuming that you use 1 lb of chicken thighs, chicken bone broth & chickpeas.

Calories: 576kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Bone Broth, Chicken Thighs, Heavy Cream, Lemon, One Pan, Orzo, Parmesan, pasta, Spinach, White Beans

Nutrition