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Lemon Chicken Orzo Recipe

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4.1 from 7 reviews

A vibrant and comforting Lemon Chicken Orzo recipe featuring crispy skin-on boneless chicken thighs served over buttery, lemon-infused orzo with fresh spinach, creamy Boursin cheese, and Parmesan. This one-pan stovetop dish balances tangy citrus notes and fresh oregano for a deliciously satisfying meal that’s quick and easy to prepare in about 35 minutes.

Ingredients

Chicken

  • 4 skin-on boneless chicken thighs
  • Salt and freshly ground black pepper, to season
  • 1 tbsp olive oil
  • Small knob of unsalted butter

Orzo and Sauce

  • 1 lemon (½ cut into slices, ½ juiced)
  • Small bunch fresh oregano
  • 250 g orzo
  • 600 ml chicken stock
  • 2 handfuls fresh baby spinach (or 2 frozen spinach cubes)
  • 1 x 150 g Boursin cheese round
  • 20 g Parmesan cheese, grated

Instructions

  1. Season the Chicken: Place the chicken thighs on a board and season generously all over with salt and freshly ground black pepper.
  2. Cook the Chicken: Heat the olive oil and a small knob of butter in a large non-stick pan over medium heat. Lay the chicken thighs skin-side down and press down with a heavy object for extra crispiness. Cook for about 8 minutes, remove the weight, then flip and cook a few more minutes until cooked through. Remove from the pan and set aside.
  3. Caramelize Lemon and Oregano: Add lemon slices and oregano to the pan, reduce heat to low-medium, and fry for about 5 minutes, stirring occasionally, until lemons soften and color nicely. Avoid burning to prevent bitterness. Discard oregano, finely chop the caramelized lemon, and set aside in a bowl.
  4. Sauté the Orzo: Add orzo to the pan and cook for 1 minute, stirring constantly to coat it in the buttery, herby, lemony pan oil.
  5. Simmer the Orzo: Pour in chicken stock, stir well, and bring to a simmer. Reduce heat and cook for 10 minutes, stirring occasionally to prevent sticking. Scrape the bottom if needed. Add extra stock or water if it looks too dry before fully cooked.
  6. Add Spinach and Cheese: Once orzo is cooked, stir in fresh spinach, Boursin cheese, reserved chopped caramelized lemon, half the Parmesan, and black pepper. Add lemon juice to taste. Stir until spinach wilts and cheese melts. Adjust seasoning as needed.
  7. Serve: Spoon lemon orzo into bowls, chop chicken into strips, arrange on top, and sprinkle with remaining Parmesan and fresh oregano leaves. Enjoy immediately.

Notes

  • To remove bones from chicken thighs if needed, use a sharp knife to carefully cut along the bone and pull it out.
  • Pressing the chicken while cooking helps achieve extra crispy skin.
  • Watch lemon slices carefully during caramelization to avoid burning and bitterness.
  • If orzo sticks to the pan, scrape gently with a wooden spoon to loosen.
  • Use fresh spinach or frozen cubes as convenient; fresh is preferred for best texture.

Find it online: https://bitezly.com/tasty-lemon-chicken-orzo-recipe/