Creamy Lemon Orzo with Chicken Thighs
Some dishes just feel like comfort food with a fresh twist—and this creamy lemon orzo with crispy seared chicken thighs is one of them. It’s cozy enough for cooler evenings but bright and herbaceous enough to welcome spring or summer. Everything is cooked in one cast iron skillet, which means easy prep and even easier cleanup. The result? Golden brown chicken nestled into a bed of creamy, citrusy orzo and topped with roasted lemon slices and sprigs of fresh dill. It’s a dish that feels both rustic and elevated at the same time.
I started making this recipe after craving something hearty yet refreshing—something that felt like it belonged in a bistro but was doable in my own kitchen. The orzo cooks directly in the same pan that the chicken was seared in, soaking up all those savory browned bits and citrusy flavor from the broth and lemon. Every bite is creamy, zesty, and loaded with comforting goodness.
Why You’ll Love This Recipe:
Lemon lovers rejoice! The flavor is bright, vibrant, and not overpowering.
Juicy, crispy chicken thighs add protein and rich flavor.
Creamy orzo texture gives risotto-like vibes without all the stirring.
One-skillet meal for less cleanup and more flavor layering.
Garnished with fresh dill and herbs for a fragrant, fresh finish.
Ingredients List:
bone-in, skin-on chicken thighs
olive oil
salt & pepper
garlic powder
paprika
dried thyme
butter
shallot
garlic cloves
orzo
chicken broth
heavy cream
lemon juice + lemon slices
Fresh dill
Fresh parsley
There are 5 Steps To Making This Dish:
Step 1: Preheat oven to 400°F (200°C)
Step 2: Sear the Chicken Thighs
Pat chicken dry and season both sides with salt, pepper, garlic powder, paprika, and dried thyme. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until golden. Flip and cook another 3–4 minutes. Transfer chicken to a plate (it will finish cooking in the oven).
Step 3: Make the Creamy Orzo Base
Drain most of the chicken fat, leaving 1 tbsp in the skillet. Add butter and sauté shallots and garlic until fragrant (2–3 minutes). Stir in orzo and toast for 1 minute. Pour in chicken broth, lemon juice, salt, and pepper. Stir well.
Step 4: Add Chicken and Roast
Nestle the seared chicken thighs back into the orzo, skin-side up. Add lemon slices around the pan. Bake uncovered for 20–25 minutes, or until the chicken reaches 165°F internally and orzo is tender.
Step 5: Stir in Cream & Finish
Remove chicken and keep warm. Stir the cream into the orzo and simmer over low heat for 2–3 minutes until creamy. Return chicken to pan or plate separately. Garnish with fresh dill, parsley, and roasted lemon slices. Serve hot.
Tips to Make This Recipe Your Own:
Boost the garlic: Add roasted garlic or double the fresh garlic for more depth.
Add Mediterranean flair: Toss in olives or sun-dried tomatoes before roasting.
Stir in greens: Baby spinach, kale, or arugula stirred in at the end adds color and nutrition.
Extra richness: Top with grated Parmesan or a dollop of crème fraîche before serving.
Storage Tips:
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Orzo may lose some texture when frozen, but it’s still great! Freeze in a freezer-safe container for up to 2 months.
Reheating: Reheat in a skillet with a splash of broth or cream to loosen the sauce and keep it creamy.
Substitution Tips:
Chicken thighs → Boneless thighs, chicken breast, or bone-in drumsticks (adjust time)
Orzo → Try couscous, rice, or small pasta shells
Cream → Use half-and-half or coconut cream for dairy-free
Dill → Try tarragon, basil, or parsley for a different herbal finish
Shallots → Substitute with yellow onion or scallions
Why This Recipe Works:
Creamy lemon orzo with chicken is the perfect blend of cozy and fresh. The lemon brightens the entire dish, the orzo becomes rich and luxurious as it simmers in broth, and the chicken brings crispy-skinned satisfaction with every bite. Cooking it all in one pan means maximum flavor and minimal mess, and the fresh dill at the end ties it all together with a light, herbal lift.
It’s the kind of meal you’ll find yourself making again and again—because it looks fancy but couldn’t be easier. Whether it’s a casual weeknight or dinner with guests, this dish delivers every time.
Looking for more Chicken Thigh Recipes? Try my popular ones below:
Creamy Lemon Orzo with Chicken Thighs
I started making this recipe after craving something hearty yet refreshing—something that felt like it belonged in a bistro but was doable in my own kitchen. The orzo cooks directly in the same pan that the chicken was seared in, soaking up all those savory browned bits and citrusy flavor from the broth and lemon. Every bite is creamy, zesty, and loaded with comforting goodness.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 cup orzo
- 2 cups chicken broth (low sodium)
- ½ cup heavy cream
- Juice of 1 lemon + lemon slices for roasting
- ½ tsp salt
- ¼ tsp black pepper
- Fresh dill
- Fresh parsley
- Extra lemon slices, roasted
Instructions
Notes
Chicken thighs → Boneless thighs, chicken breast, or bone-in drumsticks (adjust time)
Orzo → Try couscous, rice, or small pasta shells
Cream → Use half-and-half or coconut cream for dairy-free
Dill → Try tarragon, basil, or parsley for a different herbal finish
Shallots → Substitute with yellow onion or scallions
Nutrition Facts
Calories
644Carbs
33 gCholesterol
185 mgFat
42 gFiber
2 gNet carbs
31 gProtein
32 gSat. Fat
16 gSodium
935 mgSugar
3 gNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.