Recipe

Lemon Chicken Orzo

Crispy chicken thighs nestled into cozy, glossy lemony orzo with spinach and Parmesan. Bright, comforting, and very weeknight-friendly.

By Matt Campbell

•

4.8

A skillet of lemony orzo with crispy chicken thighs, wilted spinach, and grated Parmesan on top

Jump to Recipe

This is my love letter to that big-city test kitchen energy: the kind of dish that feels restaurant-smart but still fits into real-life cooking with one pan, a wooden spoon, and a little faith. We are talking crispy-edged chicken, cozy orzo that turns creamy without any actual cream, and a bright lemon finish that makes you sit up like, wait, why is this so good?

It is comforting in the way a warm bowl of pasta is comforting, but it stays lively thanks to lemon, garlic, and a quick hit of Parmesan at the end. One key move: we keep the simmer mostly uncovered so the orzo reduces into that glossy sauce and the chicken skin does not get steamed into softness.

A close-up of a spoon scooping creamy lemon orzo with bits of spinach from a skillet

Why It Works

Crispy chicken, tender inside: Searing the thighs first gives you that golden, crackly skin and leaves flavorful drippings for the orzo.
One-pan creamy texture: Orzo releases starch as it cooks, so you get a glossy, spoonable sauce without heavy cream.
Zesty but balanced: Lemon zest brings aroma, lemon juice brings punch, and Parmesan rounds it out so it tastes bright, not sharp.
Flexible finish: Add spinach for a greens moment, or swap in peas, kale, or chopped asparagus depending on what is in the fridge.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Orzo thickens as it sits. Rewarm in a skillet or microwave with a splash of chicken broth or water, stirring halfway through until it turns glossy again.

Keep it zesty: If the lemon flavor dulls after day one, finish your reheated bowl with a tiny squeeze of lemon and a pinch of salt.

Freezing: You can freeze it, but the orzo softens a bit. If you do, freeze up to 2 months and thaw overnight in the fridge before reheating with extra broth.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Pound them lightly so they cook evenly, then sear until just cooked through (165°F). Breasts dry out faster, so pull them earlier and let them rest while the orzo finishes.

Why is my orzo sticking or getting too thick?

Orzo is a thirsty little pasta. Keep your heat at a gentle simmer (not a hard boil), stir often, and scrape the bottom when you stir. If it looks tight before the orzo is tender, add broth 2 to 4 tablespoons at a time.

My orzo looks soupy. What happened?

This dish is meant to be glossy and saucy, but pan size and simmer strength really matter. A wide 12-inch skillet plus a steady simmer helps the extra liquid reduce. If you are using a smaller pan or your simmer is very gentle, start with 3 cups broth and add more only as needed.

Can I make this dairy-free?

Absolutely. Skip the Parmesan and finish with extra lemon zest, a drizzle of olive oil, and maybe a spoonful of dairy-free pesto if you have it.

What if I do not have fresh spinach?

Use kale (slice it thin and give it an extra couple minutes), or stir in frozen peas at the end. Even chopped parsley works for a fresh finish.

How do I keep the chicken skin crispy?

The biggest trick is avoiding steam. After the initial sear, simmer the orzo mostly uncovered (or with the lid slightly ajar) and keep the chicken skin above the liquid. Serve right away, and do not cover the pan at the end. If you are holding it for a few minutes, rest the chicken on a plate, skin-side up, not buried in steam.

How do I know the chicken is done?

The easiest way is a thermometer. Aim for 165°F minimum, but thighs are happiest around 175°F to 185°F for that tender bite. If they are not there when the orzo is done, keep simmering a few more minutes, adding a splash of broth if the pan gets dry.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet with lid (12-inch wide is ideal)
Tongs
Microplane or fine grater (for lemon zest and Parmesan)
Wooden spoon or silicone spatula
Measuring cups and spoons
Instant-read thermometer (optional but helpful for doneness)

This is the kind of meal I make when I want something cozy but I also want to feel like I have my life together. It started as a simple, zesty chicken and rice situation, then turned into orzo because I love how it goes silky and saucy without extra drama. The first time I made it, I kept tasting the pan like it was my job. Lemon, salt, Parmesan, repeat. Now it is my go-to when I want a dinner that tastes like it took more effort than it did.

Lemon Chicken Orzo

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 small yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 cups dry orzo
3 cups low-sodium chicken broth, plus up to 1/2 cup more as needed
1 teaspoon finely grated lemon zest (from about 1 lemon), plus more to finish
3 tablespoons fresh lemon juice (from 1 to 2 lemons), plus more to finish
2 to 3 cups baby spinach
1/3 cup grated Parmesan, plus more to serve
1 tablespoon butter (optional, for extra gloss)
2 tablespoons chopped parsley or dill (optional)
Crushed red pepper flakes (optional)

Instructions

Season the chicken. Pat the thighs dry. Season all over with salt, pepper, and garlic powder.
Sear for crispy skin. Heat a large deep skillet over medium-high heat. Add olive oil. Place chicken thighs skin-side down and sear 6 to 8 minutes until the skin is deeply golden and releases easily. Flip and cook 2 minutes more, then transfer to a plate.
Build the base. Lower heat to medium. Add onion to the skillet and cook 3 to 4 minutes, scraping up the browned bits. Stir in garlic for 30 seconds. Add tomato paste and cook 1 minute until it darkens slightly.
Toast the orzo. Stir in the orzo and cook 1 to 2 minutes so it gets lightly coated and a little toasty.
Simmer. Pour in 3 cups chicken broth and bring to a gentle simmer (not a hard boil), stirring well and scraping the bottom. Stir in lemon zest. Nestle the chicken thighs back in, skin-side up, so the skin stays above the liquid.
Cook mostly uncovered. Simmer 12 to 15 minutes uncovered, or with the lid set slightly ajar, so steam can escape and the skin stays as crisp as possible. Stir the orzo once or twice around the chicken, scraping the bottom to prevent sticking. Maintain a steady gentle simmer so the liquid reduces into a glossy, risotto-style sauce.
If the orzo looks dry before it is tender, add more broth a splash at a time (up to 1/2 cup). If your pan is smaller than 12 inches, expect less evaporation and go easy on the extra broth.
Check doneness. The orzo should be tender and the sauce should lightly coat a spoon (it will thicken as it sits). Check the chicken with an instant-read thermometer: 165°F minimum, but thighs are best around 175°F to 185°F. If the chicken is not there yet, keep simmering 3 to 8 minutes more, adding a splash of broth if needed so the orzo stays saucy.
Finish it like you mean it. Turn off the heat. Stir in spinach until wilted. Add lemon juice, Parmesan, and butter (if using). Taste and adjust with more salt, pepper, lemon juice, and a pinch of red pepper flakes if you want heat.
Serve. Spoon the orzo into bowls and top with chicken. Finish with extra Parmesan, a little more lemon zest, and herbs.

A skillet on the stove with chicken thighs resting skin-side up over simmering orzo

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes