Description

A comforting and flavorful one-pan meal featuring tender boneless chicken thighs cooked to golden perfection, combined with creamy Parmesan-infused orzo pasta, fresh herbs, and a bright hint of lemon zest. This dish is simple to prepare and perfect for a family dinner any night of the week.

Ingredients

Chicken

4 boneless chicken thighs, skinless
Salt and pepper, to taste
2 tablespoons olive oil

Orzo and Flavorings

1 cup orzo pasta
3 cups chicken broth
3 garlic cloves, minced
1 teaspoon lemon zest
2 tablespoons fresh herbs (parsley or thyme), chopped
1/2 cup freshly grated Parmesan cheese
Optional: small pat of butter for finishing

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Instructions

Prepare the Chicken: Season the boneless chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat, then add the chicken. Cook until golden brown and cooked through, approximately 5-7 minutes per side. Remove the chicken from the skillet and set aside to rest.
Sauté Aromatics and Cook Orzo: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Add the orzo pasta and toast lightly for 2-3 minutes, stirring constantly to prevent burning and enhance the nutty flavor.
Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Cook the orzo until tender and most of the liquid is absorbed, about 10-12 minutes, stirring occasionally to prevent sticking.
Combine and Finish with Parmesan: Slice the cooked chicken into bite-sized pieces and return it to the skillet with the orzo. Stir in fresh herbs, lemon zest, and freshly grated Parmesan cheese. Toss everything until the cheese melts and the mixture becomes creamy and well combined.
Final Touches and Serve: Adjust seasoning with salt and pepper as needed. For extra richness, stir in a small pat of butter. Serve hot, garnished with additional fresh herbs and Parmesan for maximum flavor and comfort.

Notes

Use skinless boneless chicken thighs for tender and juicy meat.
To enhance flavor, toast the orzo before adding broth.
If you prefer, substitute fresh herbs with dried herbs, though fresh provides a brighter flavor.
A small pat of butter at the end adds richness but is optional.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.