Description
Juicy chicken thighs seared and served on a creamy lemon garlic orzo, perfect for weeknight dinners or special occasions.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups uncooked orzo
- 2 cups low-sodium chicken broth
- Juice from 1 lemon (about 2 tablespoons)
- 1/3 cup heavy cream or full-fat coconut milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh parsley for serving
- Lemon wedges for serving
Instructions
- Preheat the oven to 375°F (190°C). Pat chicken thighs very dry with paper towels.
- Combine paprika, 1 tsp kosher salt, and 1/2 tsp black pepper in a small bowl. Rub evenly over the chicken.
- Heat 1 tbsp olive oil in a large, deep oven-safe skillet over medium-high until shimmering. Add thighs in a single layer and sear about 3 minutes per side until golden brown. Remove to a plate.
- Reduce heat to medium. Add butter and when melted, add sliced shallot and garlic. Sauté 1-2 minutes until softened.
- Add uncooked orzo and stir constantly about 1 minute to toast slightly.
- Pour in chicken broth and lemon juice, bring to a boil, then lower heat to simmer. Stir in cream, plus 1/2 tsp kosher salt and 1/2 tsp black pepper.
- Nestle the seared chicken thighs back on top of the orzo, pressing them lightly into the liquid.
- Transfer the skillet to the oven and bake about 12 minutes until the orzo is tender and most liquid is absorbed.
- Remove from oven and let rest for 3-5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.
Notes
For lighter options, skip the cream and add extra broth, finishing with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian