Nothing makes me happier than an easy one-pan meal, and these chicken thighs with lemon orzo pasta is a dinnertime winner!
When I first got my new cast iron pan set, I was obsessed with using them for every meal. My favorite go-to quickly became searing anything I could get my hands on. You can never go wrong with chicken thighs! There is something about that crust and the crisp of the skin on a pan seared chicken thigh that makes me smile!
Pair that with my guiltiest of all pleasures, pasta, and then tell me I only have one dish to wash. Sounds like heaven!
One-Pan Pasta
Whenever I make a one pot meal that has pasta, I try to use a smaller cut that will cook through quickly. The goal is to let the pasta cook and absorb the liquid at the same time. Let’s be honest, if I commit to a one pan dinner, I don’t want to pull out the past strainer! Orzo is perfect, but ditalini or elbows work great as well.
The next key is to understand cooking times. The chicken thighs take the longest to cook, so it is key to start with those first. In order to achieve that crispy skin, sear them in a little oil on both sides, and set aside! They will not be fully cooked yet, so don’t dig in! Make sure they don’t get submerged in liquid, or you’ll lose that crisp you worked so hard for!
Searing the lemons next in the same pan will leave a subtle lemon flavor for the whole dish to absorb. I set those aside right on top of the chicken thighs, so they get a little lemon zip as well.
Layers of Flavor
Now it’s time for the pasta! Throw in the aromatics like onions and garlic, and the dry pasta. Toasting the pasta until it turns slightly golden will add a slightly nutty flavor.
At this point the liquid can go in. Wine first! Let the alcohol cook out a bit, and then add in the stock. Once it comes to a boil, stir in the zest, parsley, and sundried tomatoes. I sprinkle the asparagus on top here as well. They do not take much time to cook, so add them in as close to the end as possible.
NOW, the chicken can go back in. Simply place it right on top, skin side up (don’t let that skin go under the liquid!) and top with the lemons.
Place it all right in the oven and wait for magic to happen! 15 minutes later, you will pull the pan out to see fluffy orzo pasta, nearly no liquid, tender, crispy chicken thighs, and perfectly golden lemons that will melt in your mouth!
Top it right away with some salty feta, fresh parsley and serve! My new one-pan favorite are these chicken thighs with lemon orzo pasta. In just a few minutes, you have a beautiful and flavor packed dinner the whole family will enjoy.
Chicken Thighs with Lemon Orzo Pasta
Ingredients
- 2 tbsp olive oil divided
- 4 chicken thighs bone in, skin on
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- 1 lemon sliced
- 2 tbsp salted butter
- 2 cloves garlic minced or grated
- ½ medium onion diced
- 1 cup orzo pasta
- ½ cup dry white wine
- 2⅓ cup low sodium chicken broth
- 1 tbsp lemon zest
- ⅓ cup dried julienned sun-dried tomatoes
- 1 bunch asparagus cut in 1½ inch chunks
- ⅓ cup crumbled feta optional
- ⅓ cup chopped parsley
Instructions
- Preheat the oven to 400°
- Add olive oil to a cast iron skillet or large saute pan and place over medium heat.
- Meanwhile, season your chicken thighs all over with paprika, garlic powder, onion powder, salt and pepper. Place skin side down in the hot skillet and cook for about 3-4 minutes until skin is golden brown. Flip chicken over and repeat.
- Remove chicken from pan and set aside. Place lemon slices in the same skillet and cook on both sides for 2-3 minutes until browned. Remove and place with the chicken
- Add diced onions and garlic to the pan. Saute until aromatic
- Add orzo to the skillet and saute until slightly golden. Pour in wine and cook for 2-3 minutes to deglaze.
- Add in chicken broth, ½ of the parsley, and lemon zest and bring to a boil. Sprinkle asparagus chunks and sun dried tomatoes around the pan and stir once or twice to incorporate.
- Place chicken thighs and lemon on top of pasta and place in the oven uncovered for 15 minutes.
- Remove from the oven and top with feta and chopped parsley, serve immediately.
