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A comforting, flavorful one-pan dish featuring boneless skinless chicken thighs seared in garlic butter and cooked with orzo pasta, finished with lemon, fresh parsley, and Parmesan cheese for brightness and richness.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 6 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 to 2.5 cups chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • Juice of 1 lemon (about 1 tablespoon)
  • 1/4 cup fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Pat chicken thighs dry and season both sides with salt and pepper.
  2. Warm olive oil and 2 tablespoons butter in a large skillet over medium heat until butter foams.
  3. Add chicken thighs and cook about 6–8 minutes per side until golden brown and crusty. Remove chicken and set aside on a plate to rest.
  4. Melt remaining 2 tablespoons butter in the same skillet.
  5. Add chopped onion and minced garlic; sauté until soft and fragrant, about 2–3 minutes.
  6. Add orzo to skillet and toast, stirring, for about 2 minutes to develop nuttiness.
  7. Pour in chicken broth and bring to a simmer; cook the orzo, stirring occasionally, until tender and creamy, about 10 minutes. Add more broth if needed to prevent sticking.
  8. Nestle the chicken thighs back into the skillet with the orzo to warm through.
  9. Stir in grated Parmesan cheese, squeeze in lemon juice, and add chopped parsley.
  10. Taste and adjust salt and pepper as needed before serving.

Notes

For extra crispy skin, use skin-on chicken thighs and start cooking skin-side down; finish in skillet or oven., Optional add-ins: baby spinach or arugula (add at end), frozen peas (add near end of orzo cooking), or sautéed mushrooms (with onions)., To make it creamy, stir in a splash of cream, mascarpone, or extra grated cheese off heat., For dairy-free version, replace butter with extra olive oil or vegan butter and Parmesan with nutritional yeast., Deglaze pan with dry white wine before adding broth for deeper flavor., Store leftovers in airtight container in fridge up to 3 days; reheat gently with splash of broth and additional Parmesan for creaminess., This dish freezes well; thaw overnight in fridge and reheat gently with broth for best texture.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 450 calories per serving
  • Fat: Approx. 20 grams per serving
  • Carbohydrates: Approx. 35 grams per serving
  • Protein: Approx. 35 grams per serving