One Pot Lemon Pepper Chicken with Orzo

What You Need:

-Chicken Thighs -Lemon Pepper Seasoning -Cooking Oil -Garlic -Chicken Broth

-Parsley -Orzo Feta Cheese


Start by blotting chicken thighs dry with a paper towel. Drying them helps the seasoning stick and helps them brown better in the skillet. Season both sides of each thigh liberally with lemon pepper seasoning.

Prep Chicken


Heat a large deep skillet over medium. Once hot, add cooking oil. Add the seasoned chicken thighs, skin side down, and let them cook undisturbed until browned (about 6-8 minutes for bone-in skin-on thighs). Flip the chicken thighs and cook until browned on the second side. Remove the chicken to a clean plate.

Brown Chicken


While the chicken is browning, roughly chop parsley and mince garlic. Turn the heat down to low, add the minced garlic, and sauté the garlic in the residual fat for about a minute.

Sauté Garlic


Add chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan.

Add Broth


The broth will turn a deep brown color as the drippings are dissolved into the mixture.

Broth Starts To Combine


Add the chopped parsley and orzo. Stir to combine.

Add Orzo Pasta


Finally, return the chicken to the skillet, skin side up. Place a lid on the skillet, turn the heat up to high, and let the broth come to a full boil. Once it reaches a boil, turn the heat down to low. Let the skillet simmer on low for about 15 minutes, or until most of the broth has been absorbed. 

Add Chicken Back


After about 15 minutes the orzo should be tender and most of the broth absorbed but there will still be a little sauce in the skillet.

Check Chicken 


Fluff the orzo around the chicken a bit with a fork, then top with the remaining parsley and the crumbled feta. And that’s all it takes to make this simple Lemon Pepper Chicken with Orzo. 

Fluff And Add Feta

Ready to Make it?