Go Back
Print

One Skillet Lemony Chicken with Orzo

Course Main Course
Cuisine Mediterranean
Keyword chicken
Total Time 30 minutes
Servings 4
Author Christine Ma

Ingredients

  • 3 tablespoons olive oil divided
  • 4-5 chicken thighs skinless, boneless
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ lemon thinly sliced
  • ½ onion chopped
  • 1 leek sliced
  • 3 garlic cloves minced
  • ½ teaspoon red chili flakes
  • 1 teaspoon oregano fresh
  • 1 tablespoon butter
  • 1 cup orzo
  • ½ cup white wine
  • 1 ½ cup chicken broth
  • 1 tablespoon dill fresh
  • grated parmesan for sprinkling

Instructions

  • Season the chicken thighs with paprika, Italian seasoning, salt, and pepper. Heat 1 tablespoon oil in a deep saute pan over medium-high heat. Sear the chicken until golden brown on both sides, about 5 minutes. Remove the chicken and set aside.
  • Heat another 1 tablespoon oil in the pan and lay the sliced lemon in an even layer. Caramelize the lemon until browned on both sides, about 2 minutes. Remove and set aside.
  • Heat the remaining tablespoon oil and add chopped onion and sliced leek in the same pan. Saute until softened, about 4-5 minutes. Add the minced garlic, red chili flakes, and oregano and saute for another 30 seconds.
  • Add butter and orzo, stirring to combine. Toast the pasta for 1 minute, stirring occasionally. Add the white wine and chicken broth and bring to a boil. Add the chicken and caramelized lemon back to the pan, cover, and reduce the heat to low. Continue to cook for 15 minutes or until the orzo is tender and the chicken juices run clear.
  • Season the chicken with orzo with salt and pepper, adding more red chili flakes if desired. Sprinkle fresh dill and grated parmesan on top and serve immediately.

Notes

Although this recipe calls for chicken thighs, you can also use chicken breasts. Adjust the cooking time accordingly.