Cast Iron Lemon Chicken Orzo

5 from 1 vote

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

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 552kcal

Cost: $15

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.

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.