Description
This creamy one-pot chicken orzo combines crispy golden chicken thighs with tender leeks, lemon, parmesan, and rich orzo for a comforting and flavorful dinner. It’s an easy family-style meal with minimal cleanup and plenty of savory flavor.
Ingredients
- 6 chicken thighs (800–900 g), bone-in, skin-on
- 1 tbsp olive oil
- 1 tbsp butter
- 2 medium leeks (white & light green parts), thinly sliced
- 1 1/4 cup (250 g) dry orzo pasta
- 2 garlic cloves, minced
- 3 cups (750 ml) hot chicken broth
- 1/2 cup (120 ml) heavy cream
- Zest and juice of 1/2 lemon
- 40 g (1/2 cup) finely grated parmesan
- Salt and black pepper, to taste
- 1–2 tbsp fresh parsley, finely chopped
Instructions
- Season the chicken thighs generously with salt and black pepper. Heat the olive oil in a large deep pan over medium-high heat. Place the chicken skin-side down and cook for 10 minutes until deeply golden and crispy. Flip and cook for another 5 minutes. Remove from the pan and set aside.
- Reduce the heat to medium and add the butter to the same pan. Add the sliced leeks with a pinch of salt and cook for several minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the dry orzo and stir continuously for 1–2 minutes until lightly toasted.
- Pour in the hot chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a gentle simmer, then stir in the heavy cream.
- Return the chicken thighs to the pan, placing them skin-side up over the orzo. Cover and cook for 12–15 minutes until the orzo is tender and the chicken is fully cooked.
- Transfer the chicken briefly to a plate. Stir the lemon zest, lemon juice, and grated parmesan into the orzo until creamy and fully combined. Taste and adjust seasoning if needed.
- Return the chicken to the pan and garnish with chopped parsley before serving.
Notes
- For extra flavor, use homemade chicken broth if available.
- Boneless chicken thighs can be substituted but may require less cooking time.
- Add spinach or peas near the end of cooking for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 165 mg
