One-Pot Garlic Lemon Chicken Orzo
A simple yet elegant dinner that is full of zesty flavor! Best news is that it comes together in one pot!
Servings: 6
Equipment
Ingredients
- 3 tablespoons all-purpose flour
- 1 ½ teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 4 bone-in skin on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons (28 g) butter
- 3 cloves garlic finely minced
- 3 fresh sage leaves
- 2 sprigs fresh thyme
- 1 teaspoon lemon zest
- 48 ounces (1,361 ml) low-sodium chicken broth
- ¼ cup (59 ml) lemon juice
- 1 pound (454 g) orzo pasta
Instructions
- Preheat the oven to 400 °F (204 °C)
- In a large bowl, stir the flour, 1 teaspoon of the salt and pepper together until combined.3 tablespoons all-purpose flour, ½ teaspoon ground black pepper, 1 teaspoon . kosher salt
- Toss the chicken in it to coat it then dust off any excess flour.4 bone-in skin on chicken thighs
- Heat the oil in a deep skillet or oven safe pan over medium heat and add the chicken.2 tablespoons olive oil
- Cook on each side for about 3 minutes or until a light crust starts to form and each side turns a light brown color.
- Bake for 20 minutes and remove the pan from the oven.
- Turn the oven heat up to 500 °F (260 °C) then add the chicken back to the oven and bake for another 10 minutes or until the internal temperature of the chicken is 165 °F (74 °C) and the skin on the chicken is crispy and golden.
- Remove the chicken from the pan and set it aside for later on a plate covered with aluminum foil to keep it warm.
- Don’t wipe out the pan, just place it back on the stove over medium heat and add the butter, garlic, sage, thyme and lemon zest and stir and cook until the garlic and herbs become fragrant.2 tablespoons butter, 3 cloves garlic, 3 fresh sage leaves, 2 sprigs fresh thyme, 1 teaspoon lemon zest
- Pour in the chicken broth, lemon juice and the remaining salt and bring it to a boil over high heat.48 ounces low-sodium chicken broth, ¼ cup lemon juice, ½ teaspoon . kosher salt
- Add the orzo and let it cook as you stir constantly for the amount of time indicated on the box that it came in.1 pound orzo pasta
- Remove the pan from the heat and let it sit for 5 minutes then fluff the orzo before adding the chicken and serving with fresh thyme or freshly minced parsley for garnish.
Notes
This orzo and chicken can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1 serving | Calories: 591 kcal | Carbohydrates: 64 g | Protein: 31 g | Fat: 23 g | Saturated Fat: 6 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 95 mg | Sodium: 734 mg | Potassium: 594 mg | Fiber: 3 g | Sugar: 3 g
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