One Pan Lemon Garlic Chicken Thighs with Orzo

Course Dinner

Cuisine American

Keyword Skillet Chicken Thighs

Prep Time 10

Cook Time 20

Servings

Calories 861kcal

Author Melissa

2 pounds bone-in, skin on chicken thighs 4 large chicken thighs about 1/2 pound each
1 tablespoon olive oil
1 lemon sliced into rounds
2 tablespoons butter divided
4 cloves garlic minced, 1 clove reserved
8 oz dried orzo (1/2 of a 16 oz package of orzo)
3 cups low-sodium chicken broth
1/3 cup lemon juice freshly squeezed from about 2 lemons depending on size
2 cups baby spinach
1/4 cup parmesan cheese freshly shredded
Kosher Salt and Freshly Ground Pepper
Fresh Parsley

Pat chicken thighs dry and season generously with kosher salt and freshly ground pepper. In a large skillet, heat 2 tablespoon of olive oil over medium high heat. Carefully place chicken thighs skin side down in hot oil and brown 4-5 minutes on each side. Skin side should be crispy and golden. Chicken thighs do not need to be cooked through at this point. Remove thighs from skillet and set aside. Add lemon slices to pan and lightly brown on each side. Remove lemon slices and set aside. Drain any excess chicken fat from pan.
Lower heat to medium low and add 1 tablespoon of butter to pan. Sauté 3 cloves of minced garlic 1-2 minutes. Add chicken broth to pan and use a silicone spatula or wooden spoon to deglaze and scrape skillet. Bring broth to a boil. Stir in orzo. Return chicken thighs to skillet. Reduce heat to medium low and let simmer covered for 20 minutes or until chicken thighs reach a minimum temperature of 165℉.
Meanwhile, melt 1 tablespoon of butter in small microwave safe bowl. Stir in 1 minced garlic clove and 1 teaspoon of freshly minced parsley.
When chicken is done cooking, remove thighs from skillet. Stir in 1/4 teaspoon kosher salt, 1/8 teaspoon of freshly ground black pepper, fresh lemon juice, parmesan cheese, and baby spinach. Stir until spinach is wilted. Taste and season with additional salt and pepper as needed. Return chicken thighs to pan. Spoon melted garlic butter over chicken and top with lemon slices.