If you are on the hunt for a dish that’s bursting with vibrant flavors and comforting textures, look no further than this Lemon Chicken with Orzo Recipe. It combines tender, juicy chicken thighs with a zesty preserved lemon punch, sweet cherry tomatoes, and nutty orzo pasta all cooked together in a savory chicken stock bath. The finishing touch of fresh herbs and Parmesan makes every bite irresistibly bright and creamy, making this meal a guaranteed crowd-pleaser for weeknights or casual dinners with friends.
Ingredients You’ll Need
This Lemon Chicken with Orzo Recipe relies on a handful of straightforward, wholesome ingredients that meld beautifully to create the perfect balance of flavor, color, and texture. Each one plays a crucial role — from the buttery base that browns the chicken to the preserved lemon that adds a unique citrus tang.
- Butter: Provides a rich, silky base for searing the chicken and layering flavor.
- Kosher salt: Enhances all the flavors and seasons the chicken thoughtfully in two stages.
- Freshly ground black pepper: Adds subtle heat and complexity.
- Boneless, skinless chicken thighs: Tender and juicy, perfect for quick cooking without drying out.
- Preserved lemon: Offers a bright, slightly salty citrus punch that elevates the dish.
- Fresh thyme: Infuses the dish with an herbaceous earthiness to balance citrus and tomato.
- Cherry tomatoes: Burst with natural sweetness and add a lovely pop of color.
- Chicken stock: Creates a flavorful cooking liquid that allows the orzo to soften and absorb all the savory notes.
- Uncooked orzo: Tiny pasta pearls that cook perfectly in the skillet, soaking up the juices.
- Shredded Parmesan cheese: Adds a nutty creaminess and a beautiful finishing touch.
- Freshly chopped parsley: Brightens the whole dish with fresh greenery and subtle flavor.
How to Make Lemon Chicken with Orzo Recipe
Step 1: Brown the Chicken
Start by heating butter in a large skillet over medium-high heat until it’s melted and shimmering. This step creates a luscious base and infuses the chicken with rich flavor from the start.
Step 2: Season the Chicken
Sprinkle half of the kosher salt and black pepper evenly over the chicken thighs. Proper seasoning here is key to enhancing the chicken’s natural taste and building layers of flavor throughout the dish.
Step 3: Sear the Chicken
Place the chicken thighs in the hot skillet and cook them until beautifully browned on both sides, usually about two minutes per side. This quick sear locks in juices and develops a delicious crust that contrasts with the tender interior.
Step 4: Add the Flavorful Ingredients
Remove the chicken temporarily and immediately add diced preserved lemon, cherry tomatoes, chicken stock, uncooked orzo, and the remaining salt and pepper to the skillet. Stir everything gently to combine the flavors before returning the star of the show—the chicken thighs—into the mix.
Step 5: Simmer to Perfection
Nestle the chicken back into the orzo-tomato mixture, bring it all to a gentle simmer, and cover the pan. Reduce the heat and let it cook, steaming under the lid for about 10 minutes. This allows the orzo to absorb the savory broth and the chicken to cook evenly.
Step 6: Finish Cooking
Remove the lid and check the chicken’s internal temperature—it should reach 165 degrees Fahrenheit. Continue cooking uncovered if it needs more time to reach this perfect, safe-to-eat temperature while thickening the orzo slightly.
Step 7: Add the Finishing Touches
Sprinkle shredded Parmesan cheese and freshly chopped parsley over the top just before serving. These final touches melt beautifully and bring a burst of color and creaminess to the plate.
How to Serve Lemon Chicken with Orzo Recipe
Garnishes
Freshly chopped parsley gives a lively, herbaceous finish that contrasts perfectly with the rich chicken and creamy orzo. Grated Parmesan should be generous to maximize melt-in-your-mouth goodness.
Side Dishes
This dish is hearty enough to stand alone, but pairing it with a vibrant green salad or roasted seasonal vegetables can add fresh texture and balance. Think crisp arugula with a lemon vinaigrette or simply steamed green beans.
Creative Ways to Present
Try serving the Lemon Chicken with Orzo Recipe family-style in the skillet it was cooked in—this keeps it warm and adds rustic charm. Alternatively, serve on a large platter with parsley scattered generously on top for a festive feel when guests arrive.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. The chicken and orzo will stay fresh for up to three days, making it an excellent option for quick lunches or easy weeknight dinners.
Freezing
This Lemon Chicken with Orzo Recipe can be frozen, but keep in mind that the texture of the orzo may change slightly upon thawing. Freeze in airtight containers for up to two months and defrost overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave, adding a splash of chicken stock or water to loosen the orzo if it has become too thick. Stir occasionally to ensure even warming without drying out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to stay juicier with shorter cooking times. If using breasts, keep an eye on the cook time to avoid drying them out.
What if I don’t have preserved lemon?
Fresh lemon zest and a small squeeze of lemon juice can work as a substitute, though preserved lemon offers a distinctive salty-citrus flavor that’s hard to replicate exactly.
Is orzo gluten-free?
Traditional orzo is made with wheat and is not gluten-free. However, you can find gluten-free orzo alternatives made from rice or corn if you need to avoid gluten.
Can I make this recipe vegetarian?
To make it vegetarian, skip the chicken and use vegetable stock. Add hearty veggies like mushrooms or artichokes for substance, but keep in mind it changes the essence of this chicken-focused recipe.
How can I make the dish more tangy?
If you love bold citrus flavors, add an extra spoonful of preserved lemon or a splash of fresh lemon juice at the end to brighten the dish even more.
Final Thoughts
There’s something incredibly satisfying about the harmony of flavors and textures in this Lemon Chicken with Orzo Recipe. It’s simple enough for weeknight dinners yet special enough to impress guests. If you want a meal that feels like a warm hug infused with bursts of citrus and fresh herbs, this is your go-to. I hope you give it a try and love it as much as I do!
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Lemon Chicken with Orzo Recipe
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
A vibrant and comforting Lemon Chicken with Orzo recipe featuring tender chicken thighs simmered with preserved lemon, cherry tomatoes, and fragrant thyme, served over a creamy orzo base and topped with parmesan and fresh parsley. This quick and flavorful skillet meal is perfect for a weeknight dinner and offers a beautiful balance of tangy citrus and savory richness.
Ingredients
Chicken and Seasoning
- 2 tablespoons butter
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 preserved lemon, diced, seeds removed
- 2 teaspoons chopped fresh thyme
Orzo and Vegetables
- 2 cups cherry tomatoes
- 2 cups chicken stock
- 1 cup uncooked orzo
Toppings
- 1/4 cup shredded parmesan cheese
- 2 tablespoons freshly chopped parsley
Instructions
- Heat Butter: Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and sizzling, preparing the pan for searing the chicken.
- Season Chicken: Sprinkle half of the kosher salt and freshly ground black pepper evenly over both sides of the chicken thighs to enhance their flavor before cooking.
- Sear Chicken: Place the seasoned chicken thighs into the hot skillet and brown them on both sides, about 2 minutes per side, to develop a flavorful crust.
- Add Ingredients to Skillet: Remove the chicken temporarily from the skillet. Add diced preserved lemon, cherry tomatoes, chicken stock, uncooked orzo, the remaining salt and pepper, and chopped fresh thyme to the skillet. Stir everything to combine evenly.
- Simmer Chicken with Orzo: Nestle the seared chicken thighs back into the orzo mixture. Bring to a gentle simmer over medium heat.
- Cover and Cook: Cover the skillet with a lid, reduce heat to low, and simmer for 10 minutes, allowing the chicken to cook through and the orzo to absorb the flavors.
- Finish Cooking: Remove the lid and check the chicken’s internal temperature with an instant-read thermometer, ensuring it reaches 165°F. Continue cooking uncovered if necessary until the proper temperature is achieved.
- Add Toppings and Serve: Sprinkle shredded parmesan cheese and freshly chopped parsley over the chicken and orzo mixture. Serve immediately for a delicious and comforting meal.
- Storage: Store leftovers in the refrigerator for up to 3 days, ensuring they are properly covered to maintain freshness.
Notes
- Preserved lemon adds a unique citrus flavor; if unavailable, substitute with zest of 1 lemon and a teaspoon of lemon juice.
- Bone-in chicken thighs can be used but will require longer cooking time.
- Use low-sodium chicken stock to control salt levels if desired.
- For a creamier orzo, stir in an additional tablespoon of butter or cream at the end of cooking.
- Leftovers reheat well in a covered skillet over low heat or in the microwave.
