Lemon Chicken Orzo

A delightful blend of zesty flavors and comforting ingredients, this dish combines succulent chicken thighs with creamy orzo, all suffused with the bright notes of fresh lemon.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 550

Ingredients Method Notes

Ingredients

For the Chicken Marinade

1000 g 1 kg Chicken Thighs, Boneless & Skinless Tender and juicy chicken thighs.
22 ml 1 ½ Tbsp Olive Oil For marinating the chicken.
6 g 2 tsp Smoked Paprika Imparts a smoky warmth.
6 g 2 tsp Garlic Powder Enhances the dish's savoriness.
6 g 2 tsp Onion Powder Provides a sweet aromatic foundation.
1 g 1 tsp Dried Oregano Brings a hint of earthiness.
Salt & Pepper For seasoning to taste.

For the Dish

15 ml 1 Tbsp Olive Oil For sautéing the onions and garlic.
1 medium 1 Brown Onion, Finely Diced Adds a rich flavor.
5 cloves 5 Garlic Cloves, Finely Minced or Grated Adds a pungent kick.
400 g 400 g Orzo (Risoni) Tiny pasta that absorbs flavors beautifully.
800 ml 800 ml Chicken Stock Adds depth and richness.
300 ml 300 ml Milk Ensures a smooth texture.
60 ml 60 ml Thickened Cream (Heavy Cream) Adds luxurious creaminess.
1 medium 1 Lemon, Zest Adds brightness.
30 ml 2 Tbsp Fresh Lemon Juice Provides tangy punch.
40 g 40 g Parmesan, Finely Grated Enhances flavors with saltiness.
Salt & Pepper For seasoning to taste.
120 g 120 g Baby Spinach Adds color and nutrients.
120 g 120 g Frozen Peas Adds sweetness.

Method

Preparation

Place the chicken thighs in a mixing bowl along with 1 ½ Tbsp of olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Mix thoroughly until the chicken is coated.
Heat a large pan over medium-high to high heat. Add the marinated chicken thighs and cook for about 6-8 minutes until golden brown and cooked through. Remove and let rest.

Cooking

Lower the heat to medium, add the remaining 1 Tbsp of olive oil, and incorporate the finely diced onion. Sauté for 3-4 minutes until softened. Add minced garlic and sauté for 30 seconds.
Stir in the orzo and allow it to absorb flavors for about 1 minute.
Pour in chicken stock and bring to a gentle simmer. Cook for 8-10 minutes, stirring every 30-40 seconds, until orzo is just tender.
Lower the heat and stir in milk and heavy cream, warming for 2-3 minutes without boiling. Add lemon zest and fresh lemon juice.
Remove from heat and fold in finely grated Parmesan cheese until melted. Season with additional salt and pepper.
Fold in baby spinach and frozen peas as the residual heat will wilt the spinach without overcooking.
Slice the rested chicken and fold evenly through the orzo.
Divide the dish into five 750 ml containers, ensuring each has a balanced amount of chicken, orzo, sauce, and greens. Allow to cool before sealing and refrigerating.

Notes

Marinate chicken ahead of time for deeper flavor. Adjust salt and pepper during cooking for best results. Check seasoning levels to enhance overall taste.