A hearty, one-pan meal combining juicy chicken thighs with tender orzo pasta cooked in a flavorful broth — perfect for an easy yet satisfying dinner.
Origin Chicken Thigh and Orzo Skillet
This dish draws inspiration from Mediterranean and Greek cooking, where orzo pasta and chicken thighs are often combined with fresh herbs and lemon for bright, comforting flavors.
What I Love About This Recipe
It’s simple, packed with flavor, and minimal cleanup. The chicken stays tender and juicy while the orzo soaks up all the savory juices — a true weeknight winner!
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Chicken Thigh and Orzo Skillet
Course: Recipes4
servings15
minutes45
minutes648
kcalIngredients
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
1 lemon (zested and juiced)
1 tsp dried oregano or 1 tbsp fresh oregano, chopped
Fresh parsley, chopped (for garnish)
Directions
- Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Add chicken, skin side down, and sear until golden and crispy, about 5–7 minutes. Flip and cook 3 minutes on the other side. Remove chicken and set aside.
- In the same skillet, add onion and garlic; sauté until softened and fragrant.
- Stir in orzo and toast lightly for 1–2 minutes.
- Pour in chicken broth, lemon zest, and oregano; stir to combine.
- Nestle chicken thighs back into the skillet, skin side up. Reduce heat to low, cover, and simmer for 15–20 minutes until orzo is tender and chicken is cooked through (internal temp 165°F/74°C).
- Remove lid, squeeze lemon juice over, and garnish with fresh parsley. Serve hot.
Notes
- For extra flavor, add a splash of white wine when deglazing the pan.
- Swap orzo for other small pasta like acini di pepe or couscous if preferred.
- Leftovers reheat well and make a great next-day lunch.