Cast Iron Lemon Basil Orzo with Chicken Thighs

Orzo is one of the most underutilized types of pasta and is my favorite alternative to rice. I love a one pot, one cutting board type of dish and this cast iron lemon basil orzo with chicken thighs is the perfect family meal!

The orzo in this dish makes it and when you bite into the fresh spoonful of creamy goodness, you'll never make a pot of rice again. Okay, maybe you will but come on. This is so freaking good. Orzo and chicken thighs are a great dinner combo. Pair it with some roasted broccoli or brussels sprouts for a complete meal!

Using a cast iron pan gives this recipe the flavor and toastiness it deserves. The way chicken thighs fry on the cast iron pan to develop a crust and fill the orzo with savory flavor is out of this world. Combine that with the lemon, basil, and parmesan to for one of the best tasting orzo you'll ever have.

Ingredients You'll Need

• 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 tsp salt
• 1 tsp crushed red pepper
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tbsp butter
• 3 tbsp extra virgin olive oil
• 1 handful of basil, julienned
• ¼ cup heavy cream
• 1 cup parmesan cheese

Let's make this dish!

There are a few parts of this recipe that I find to be key: Frying the thighs on cast iron and toasting the orzo. But we'll get to that.

Frying the Chicken Thighs

Add the chicken thighs, 2 tablespoon olive oil, garlic powder, pepper, salt, and crushed red pepper to a large bowl. I like to marinate for an hour or two but if you don't have the time, don't worry about it. Just make sure the thighs are completely covered in seasoning. Some chicken thighs are bigger than others.

Heat a large cast iron pan to medium-high heat. Add 1 tablespoon of extra virgin olive oil. Place the chicken thighs on the cast iron and cook on each side for about 6 minutes until they reach 165 ℉ and set aside.

You could also sear the chicken on both sides for 3 minutes and then set them aside to finish them in the simmering orzo for 15-20 minutes. I prefer to cook the chicken separately and add it to the orzo at the end of the process to make sure it is cooked to the perfect temperature.

I always cook my chicken thighs on a cast iron skillet. The level of full coverage crisp you can get is unmatched. The cast iron is my favorite tool in the kitchen!

Cooking the Creamy Lemon Basil Orzo

Lower the heat to medium and leave the remaining oil in the pan. Add the butter to the pan and allow it to melt. Once the foam bubbles away, stir in the chopped onion and saute until soft, about 3 minutes. Then add the minced garlic and stir for one more minute.

Toasting the orzo is where this pasta gets most of its flavor. Add the cup of orzo and combine it with the onions and garlic. Stir for 2 minutes until the orzo starts turning a yellowish-brown color. The edges should get a slight brown color while the middle remains yellow.

Pour in white wine to deglaze the plan. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Once the orzo absorbs all of the wine, add the chicken broth and bring it to a boil. Cover the pan, lower it to a simmer, and simmer for 15-20 minutes or until the chicken broth is absorbed.

Remove the cover, and stir in heavy cream, parmesan, basil, lemon zest, and lemon juice until thoroughly combined. Place the chicken thighs and their juices back into the orzo and cover for 5 minutes to warm the chicken. Serve immediately.

How to Reheat Orzo

Reheat the orzo in a pan on medium heat with chicken broth and butter to get a moist and creamy orzo. The texture of orzo is what makes it so good when you eat it fresh, but reheating it can result in a chunky mess, with a lot to be desired. Avoid microwaving if you can.

Make This for Your Family!

I can get down with a convoluted recipe. I love a little variety. But this recipe is so easy and so tasty, my whole family loved it. My little one loves chicken thighs and he devoured this creamy orzo. If you love meal prep recipes you might also love some of these!

Roasted Chickpea Veggie Grain Bowl

Apple Cider Marinated Chicken

Please leave us a review if you liked our cast iron lemon basil orzo with chicken thighs. Follow us on Instagram @vindelgiudice or TikTok @alwaysfromscratch. Thanks for cooking our food!

📖 Recipe

Print Recipe

Cast Iron Lemon Basil Orzo with Chicken Thighs

Creamy lemony orzo topped with crispy chicken thighs all cooked in one cast iron pan

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: Italian

Keyword: cast iron

Servings: 6 servings

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

• In a large bowl, add chicken thighs, 2 tablespoon olive oil, garlic powder, pepper, salt, and crushed red pepper. Heat a large cast iron pan to medium-high heat. Add 1 tablespoon of olive oil and then cook chicken thighs for about 6 minutes on each side until they reach 165 ℉ and set aside.
• Lower the heat to medium. Add butter to the pan. Stir in onion and saute until soft, about 3 minutes. Then add minced garlic and stir for one more minute. Add the cup of orzo and combine, toasting the orzo for 2 minutes.
• Pour in white wine to deglaze the plan. Use a wooden spoon to scrape the bottom of the pan. Once the orzo absorbs all of the wine, add the chicken broth and bring it to a boil. Cover the pan, lower it to a simmer, and simmer for 15-20 minutes or until the chicken broth is absorbed.
• Remove the cover, and stir in heavy cream, parmesan, basil, lemon zest, and lemon juice until completely combined. Place the chicken thighs and their juices back into the orzo and cover for 5 minutes to warm the chicken. Serve immediately.