Loading component...
Loading component...
Loading component...
Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Although it resembles rice, orzo is actually a very short, quick-cooking pasta shape. It’s often overlooked, but we’re here to remind you what a dinner standout orzo can be! Orzo absorbs a ton of flavor as it cooks, making it perfect for a speedy one-pot meal. This is a hearty, stick-to-your-ribs chicken and pasta dinner, and with the addition of peas and lemon, it’s chock full of springtime flavor. It pairs nicely with warm crescent rolls!
Here are the ingredients you’ll need to make this one-pot meal.
Chicken Thighs: We think bone-in, skin-on thighs have the best flavor, and they retain their moisture as they cook. You can substitute boneless thighs if you prefer, but breasts may dry out.
Lemon: Half the lemon is sliced and sautéed for more complex flavor; the other half is juiced for a more traditional acidic zing.
Orzo: Found with the dry pastas, orzo is ideal for one-pot meals; use the remainder of the box in soups or as a quick side.
Progresso™ Classic Chicken Broth: The deep flavor of Progresso™ chicken broth flavors the orzo as it cooks. You may replace it with water, but add up to 1 teaspoon of extra salt.
Peas: Frozen peas are an easy addition and add a bright, sweet pop in every bite.
Other Ingredients You’ll Need: Salt, pepper, olive oil, onion, garlic powder.
Here’s how to make this easy one-pot orzo skillet.
Season the chicken and add to the hot skillet. Brown on both sides and remove to a plate.
Cook the lemon slices until they release some juice—then remove. Add butter and soften the seasoned onion.
Lightly toast the orzo in the seasoned fat; then, add the broth and bring to a boil.
Add the chicken back in, top with lemon slices, and cover. Cook until all the liquid is absorbed, pasta is tender, and chicken is cooked through.
Remove the chicken and add lemon juice, peas, and Parmesan. Give a stir and serve the orzo with the chicken on top.
If you have leftovers, here’s how to store them.
Refrigerate any leftovers in an airtight food storage container for 3 to 4 days. Refrigerate within 2 hours of serving.
To reheat, place the food in a baking dish and cover tightly with foil. Heat in a 350°F oven for 15 to 20 minutes or until heated through. The chicken should register at least 165°F (use a food thermometer).
Alternatively, heat in the microwave on Medium-High for 2 to 3 minutes or until the chicken is at least 165°F (use a food thermometer).
Pat the chicken thighs dry. Season all over with 1/2 teaspoon salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Place chicken skin-side down in skillet and cook undisturbed until golden brown, about 5 minutes. Flip the chicken and cook the other side until lightly browned, about 5 minutes more.
While the chicken is cooking, slice the lemon in half. Slice one half into 1/8-inch rounds and remove any seeds. Set aside the other half of the lemon to use later.
Remove chicken from pan and set aside. Decrease heat to medium, and place lemon slices in the skillet. Cook the lemon slices until they begin to release juice, about 1 minute. Flip the lemons over and cook for 1 minute more. Remove lemons from the skillet and set aside.
Add the butter to the skillet and allow it to melt. Add the onion, garlic powder, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onions begin to soften, about 3 minutes.
Add the orzo and stir to combine. Cook the orzo, stirring constantly, until lightly toasted, about 1 minute. Pour in the chicken broth and stir to combine. Cook, stirring occasionally to prevent sticking, until the mixture comes to a boil, about 2 minutes.
Return the chicken to the skillet along with any juices that may have accumulated. Top the chicken with the cooked lemon slices. Reduce heat to low, and cover the skillet. Cook for 15 to 20 minutes or until orzo is tender and chicken reaches an internal temperature of 165°F on an instant-read thermometer.
Remove chicken from the skillet and set aside. Add the peas, Parmesan, and juice from the remaining lemon half into the skillet, and stir to combine. Continue cooking until peas are heated through, about 5 minutes. Serve the chicken with the orzo alongside.
It’s usually easy to find large bone-in, skin-on chicken thighs at the store, but if you have trouble finding 4 large thighs, use up to 2 lb of smaller bone-in thighs.
While the orzo and chicken simmer, pop some crescent rolls in the oven for a warm, flaky side dish.
