There’s something about the zesty zing of lemon pepper that just wakes up your taste buds, like a burst of sunshine on a cloudy day. This Lemon Pepper Chicken with Orzo is a quick fix for dinner chaos, effortlessly bringing together flavors that dance in harmony. After a long day, it’s the kind of meal that feels like a warm hug—comforting, satisfying, and oh-so-simple.
Steps
- Dry the chicken thighs with a paper towel to help the seasoning adhere and promote browning. Generously coat both sides with lemon pepper seasoning, using about 2 tablespoons in total.
- Heat a large deep skillet over medium heat and add 1 tablespoon of cooking oil. Place the seasoned chicken thighs in the skillet, skin side down, and cook undisturbed for 6-8 minutes until browned. Flip the thighs to brown the other side, then transfer to a clean plate.
- While the chicken is browning, chop about 1/4 bunch of parsley and mince two cloves of garlic. Once the chicken is removed, reduce the heat to low, add the minced garlic to the skillet, and sauté for about a minute.
- Pour 2 cups of chicken broth into the skillet, stirring to dissolve the browned bits from the pan’s bottom. Add half of the chopped parsley and 1.5 cups of orzo, stirring to combine.
- Return the chicken to the skillet, skin side up, and cover with a lid. Increase the heat to high until the broth reaches a full boil, then reduce to low. Simmer for about 15 minutes, or until most of the broth is absorbed and the orzo is tender, ensuring a consistent simmer.
- Once the orzo is cooked, fluff it around the chicken with a fork. Top the dish with the remaining parsley and crumbled feta before serving. Enjoy your flavorful one-pot meal!
Ingredients
- 4 chicken thighs, bone-in and skin-on (or boneless, if preferred)
- 2 tablespoons lemon pepper seasoning
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/4 cup parsley, chopped
- 1.5 cups orzo pasta
- 2 ounces feta cheese, crumbled
Nutritional Values
Calories: 2448 kcal | Carbohydrates: 184 g | Protein: 136 g | Fat: 128 g | Sodium: 2860 mg | Fiber: 12 g
FAQ
- Can I substitute boneless chicken for the bone-in thighs in this recipe?
- Yes, you can use boneless chicken thighs or breasts instead of bone-in thighs. Keep in mind that boneless pieces will cook faster, and you might miss out on some of the flavor that comes from the bone. Additionally, chicken breasts tend to dry out more quickly than thighs.
- What type of cookware is best for making one-pot pasta dishes?
- A heavy or thick-bottomed piece of cookware, like a deep skillet or Dutch oven, is ideal for one-pot pasta dishes. This helps ensure even cooking and prevents some pasta from being undercooked while others are overcooked.
- How can I ensure the broth simmers properly throughout cooking?
- It’s essential to maintain a simmer in the broth for the entire cooking time. If you notice the broth stops simmering, adjust the heat slightly to keep it at a steady simmer. Cooking on a burner that matches the size of your pot or pan can also help with even heating.
- Is there a specific order to follow when cooking this dish?
- Begin by seasoning and browning the chicken thighs. Once browned, remove them and sauté garlic in the residual fat. Add chicken broth to dissolve any browned bits, then add orzo and parsley before returning the chicken to the skillet. Allow everything to simmer until the orzo is tender and most of the broth is absorbed.
- Can I add other ingredients to the recipe for additional flavor?
- Absolutely! Feel free to experiment by adding ingredients like olives, sun-dried tomatoes, or a sprinkle of fresh herbs at the end for extra flavor. Just be mindful of how these additions might affect cooking times and liquid absorption.
Tips
- Use a thick-bottomed skillet or Dutch oven to ensure even cooking and prevent undercooked or overcooked pasta.
- Keep the broth at a constant simmer by adjusting the heat as necessary, ensuring the orzo absorbs the flavors properly.
- For juicy chicken, use bone-in, skin-on thighs, but if using boneless, monitor closely to avoid drying out.
- Blot the chicken thighs dry with a paper towel before seasoning to help the spices adhere and achieve a better sear.
Equipment
- Heavy or Thick-Bottomed Deep Skillet – A heavy or thick-bottomed skillet is recommended for even cooking, especially for one-pot meals like this. A Dutch oven could also be an alternative.
- Lid for Skillet – If your skillet doesn’t come with a lid, you might need a compatible one to ensure proper simmering.
