An easy one-pan Cast Iron Lemon Chicken Orzo Recipe makes dinner for the family seem easy. Seared and crispy chicken thighs served over a creamy lemony parmesan orzo with fresh basil!
Looking for more one-skillet cast iron meals? Try our Cast Iron Shrimp and Creamy Cilantro Lime Orzo or Chicken Bacon Ranch Skillet.
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One Pan Meals
I love a one pan, one cutting board type of dish for weeknight meals and this cast iron lemon chicken orzo recipe is the perfect family meal for a weeknight! I won't even stand for an argument but a creamy orzo is light years better than a simple white rice. I'll be honest, I'm not going for the face of health here. This is just guaranteed to be eaten by my son and that's the priority.
Using a cast iron pan gives this recipe the flavor and char it deserves. The way chicken thighs sear on the cast iron pan to develop a crust and fill the orzo with a savory flavor is out of this world. Combine that with the lemon, basil, and parmesan for the best-tasting orzo you'll ever have.
Pair this lemon chicken orzo recipe with some Braised Lacinato Kale or Sauteed Rapini with Garlic to complete the meal with a vegetable!
Ingredients Notes and Substitutions
- Boneless Chicken Thighs. I prefer the ease of a boneless chicken thigh but you can substitute bone-in. I always check the internal temperature of my chicken to make sure it's done, especially with bone-in.
- Heavy Cream. Substitute coconut milk for heavy cream. If you can't have any dairy, you could also substitute a vegan parmesan cheese.
- Chicken Broth. Substituting water or vegetable broth will work. If you use water, you will need to add more salt to the dish.
- Basil. You can substitute chopped spinach if you're looking to add something a bit healthier than just basil.
- White Wine. Sauvignon Blanc or Pinot Grigio are great options for this and will help deglaze the pan of the fond left behind from the chicken.
*Please see the recipe card below for more information on the ingredients.
How to Make Cast Iron Lemon Chicken Orzo
Step 1: Season the chicken thighs with garlic powder, pepper, salt, and crushed red pepper.
Step 2: Heat a large cast iron pan to medium-high heat. Add 2 tablespoon of extra virgin olive oil. Place the chicken thighs on the cast iron and sear without moving for 3 minutes.
Step 3: Flip the chicken thighs and sear the other side for 3 minutes. Then remove them from the pan and set them aside.
Step 4: Lower the heat to medium-low and leave the remaining oil in the pan. Add the butter to the pan and allow it to melt. Once the foam subsides, stir in the chopped onion and saute until soft, about 5 minutes.
Step 5: Once the onions are soft, add the minced garlic and stir for one minute.
Step 6: Stir in the white wine and bring to a simmer. Simmer until the white wine reduces by about half. Use a wooden spoon to scrape the brown bits from the bottom of the pan.
Step 7: Add the orzo and combine well. The orzo should develop a slightly darker yellow color as it absorbs the wine.
Step 8: Once the orzo absorbs all the wine, add the chicken broth and bring it to a boil. Add your chicken thighs to the pan and cover. Lower it to a simmer for 15-20 minutes or until the chicken broth is absorbed.
Step 9: Remove the cover. Set the chicken aside and stir in heavy cream, parmesan, basil, lemon zest, and lemon juice until thoroughly combined. Place the chicken thighs back into the orzo. Serve Lemon Chicken Orzo immediately for best texture and results!
I love getting complete meals on the table like this Cast Iron Lemon Chicken Orzo or Creamy Pesto Shrimp Pasta. All you have to do is add a vegetable like Garlic Parmesan Green Beans or Maple Bacon Brussels Sprouts and you're done!
Pro-Tips
- Don't add the chicken broth until all of the white wine has been absorbed. This will allow the orzo to soak in all the flavor from the fond from the chicken along with the wine.
- As with any meal, you want to use high-quality ingredients. A decent wine and a homemade chicken stock would be best. Never use a wine you wouldn't drink!
- When searing the chicken, don't move the thighs until they have developed a crust. For lemon chicken orzo, you're finishing the chicken in a simmering broth, so you really want it to have a nice crust for the best texture.
Recipe FAQs
Reheat the orzo in a pan on medium heat with chicken broth and butter to get a moist and creamy orzo. Orzo is best eaten fresh, but this is the best way to reheat. You can use the microwave but typically, reheated orzo is a lot mushier.
No, but it works best because of its acidity and provides a flavorful base for the dish. It creates a depth of flavor to the dish versus only using chicken broth.
More Family Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Cast Iron Lemon Chicken Orzo
Equipment
- 1 large cast iron pan
Ingredients
- 6 boneless chicken thighs
- 1 cup orzo
- ½ cup white wine
- 2 cups chicken broth
- 1 lemon, juiced
- 1 lemon, zested
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tbsp butter
- 3 tbsp olive oil
- 1 handful basil, julienned
- ¼ cup heavy cream
- 1 cup parmesan cheese
Instructions
- Season chicken thighs with garlic powder, pepper, salt, and crushed red pepper. Heat a large cast iron pan to medium-high heat. Add 2 tablespoon of olive oil and then sear chicken thighs for about 3 minutes on each side.
- Lower the heat to medium. Add butter to the pan. Stir in onion and saute until soft, about 5-8 minutes. Then add minced garlic and stir for one more minute.
- Pour in white wine to deglaze the plan. Use a wooden spoon to scrape the bottom of the pan. Reduce the wine by about half and add the cup of orzo. Combine well until the orzo turns a darker yellow color
- Once the orzo absorbs all of the wine, add the chicken broth and bring it to a boil. Return the chicken to the pan. Cover the pan and lower it to a simmer for 15-20 minutes or until the chicken broth is absorbed.
- Remove the cover. Set the chicken aside and stir in heavy cream, parmesan, basil, lemon zest, and lemon juice until completely combined. Place the chicken thighs back into the orzo. Serve immediately.
Notes
- Don't add the chicken broth until all of the white wine has been absorbed. This will allow the orzo to soak in all the flavor from the fond from the chicken along with the wine.
- As with any meal, you want to use high-quality ingredients. A decent wine and a homemade chicken stock would be best. Never use a wine you wouldn't drink!
- When searing the chicken, don't move the thighs until they have developed a crust.
NH GIRL
I made this last night and the flavors were amazing. I had very large bone in, skin on thighs (6). They were too big to put them all in the dutch oven at the same time so I had started a separate pan for the remaining 3 pieces of chicken. I put the original 3 pieces in with this pan which had to cook alongside the orzo. But definitely wanted the juices and spices from the first three pieces to cook the orzo.
Next time I will make with smaller, skinless, boneless thighs. The orzo was a bit watery, I may also reduce the amount of chicken stock to 1.5 cups. Lastly I threw in a medium size zuchinni into the orzo for the last 10 minutes and served with a green salad.
Anita Braun
are these bone in skin on thighs?
Vinny and Marisa
These are boneless chicken thighs! Good catch! You could do Bone-in, I would recommend searing them as per the recipe and then cooking them to the completion in the pan with the orzo while the orzo cooks!