Introducing our latest and greatest one pot recipe to come out of the WOT Test Kitchen!
We know you appreciate healthy, tasty, and budget-friendly meals and this Lemon Chicken Orzo One Pot fits right in.
The prep for this one pot recipe comes together in about 20 minutes and then you bake it for 35-40 minutes in the oven. The whole thing goes from oven to table in about an hour and has very minimal cleanup (which is what we absolutely love about a one pot meal).
WOT we really love about this recipe is that it is full of flavor. The orzo absorbs all the excess flavors from the pan beautifully.
If you like your meal a little more brothy, at the end of baking remove the chicken, add an extra cup of chicken stock to the skillet, stir to combine and serve. This recipe is easy and flexible to suit your taste!
Lemon Chicken Orzo One Pot
- 6 skin-on, bone-in chicken thighs, rinsed and pat dry
- 2 tbsp olive oil
- 1 fennel bulb, finely chopped
- 1 large yellow onion, finely chopped
- 1 garlic clove, minced
- 1/3 cup white wine or chicken stock
- 1 1/4 cups orzo
- 1 3/4 cups chicken broth
- 1 lemon (all the zest, ½ juiced and ½ thinly sliced)
- 1 tsp finely grated lemon zest
- sea salt
- ground black pepper
- chopped flat leaf parsley
- lemon slices
- Preheat oven to 350°F.
- Season the chicken thighs with sea salt and pepper on both sides.
- In a cast iron or covered cast iron skillet, add the two tablespoons of olive oil medium-high heat.
- Add the chicken thighs to the skillet skin side down. Brown skin side down for about 6 minutes, flip, and brown other side for an additional 6 minutes. Remove and set aside.
- Using the same skillet, remove excess oil from the bottom, leaving a nice coating at the bottom of the skillet. Add the finely chopped fennel, finely chopped onions, and minced garlic to the skillet. Season with sea salt and pepper. Sauté until onions are soft and translucent.
- Deglaze the pan with the white wine or chicken stock.
- Add the orzo to the skillet and cook for 2-3 minutes or until orzo has a nice golden-brown color.
- Using the whole lemon, zest it over the skillet. With the same lemon, slice six thin lemon rounds using about half of the lemon. With the remaining half of lemon, juice it into the skillet.
- Add 1 ¾ cups of chicken to the skillet and bring to a low boil. Add the browned chicken thighs skin side up, cover skillet and place in preheated 350° oven for 35-40 minutes or until orzo is tender.
- *If you like a more brothy consistency, at the end baking, remove the chicken, and an extra cup of chicken stock to the skillet, stir to combine and serve. Easy and flexible to suit your taste.
- Garnish with lemon slices and serve.
All photos by Lorianne DeVita