ONE: Begin by patting the chicken thighs dry with paper towels – this is key for crispy skin. Place them on a chopping board and season generously on all sides with salt and freshly ground black pepper. In a large, high-quality non-stick pan, heat the olive oil and a small knob of unsalted butter over a medium heat until the butter melts and shimmers. Carefully lay the chicken thighs into the pan, skin-side down, ensuring not to overcrowd the pan. Work in batches if necessary.

TWO: To achieve incredibly crispy chicken skin, place something heavy on top of the thighs. A meat press is ideal, but a smaller pan filled with cans of beans or a heavy lid works perfectly. Cook the chicken for approximately 8 minutes, undisturbed, allowing the skin to become deeply golden and crisp. Remove the weight, flip the chicken over, and continue to cook for another few minutes until the chicken is thoroughly cooked through and no longer pink in the center. Once cooked, remove the chicken from the pan and set it aside on a plate to rest, reserving the flavorful pan drippings.

THREE: Into the same pan with the rendered chicken fat, add the lemon slices and the fresh oregano. Reduce the heat to low-medium. Fry for about 5 minutes, stirring occasionally, until the lemon slices soften and take on a beautiful, slightly caramelized color. Be careful not to burn the lemons, as this can make them bitter. The pan will now be infused with a fragrant, lemony, herby oil. Discard the oregano stems and carefully transfer the softened lemon slices to a chopping board. Finely chop the caramelized lemon and place it in a small bowl, setting it aside for later.

FOUR: Increase the heat slightly to medium. Add the orzo directly into the pan with the infused oil. Cook for 1 minute, stirring constantly to ensure every grain of pasta is coated in the delicious buttery, herby, and lemony pan juices. This toasting step enhances the nutty flavor of the orzo and helps prevent it from sticking together later, contributing to the creamy texture.

FIVE: Pour in the chicken stock, stirring well to combine everything. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pan (if possible, with a slight vent to prevent boiling over), and continue to cook for approximately 10 minutes. Stir occasionally, every couple of minutes, to prevent the orzo from sticking to the bottom of the pan and to encourage the release of its starches for a creamier consistency. If the orzo appears too dry before it’s fully cooked, add a splash more stock or hot water.

SIX: Once the orzo is tender and most of the stock has been absorbed (it should still be a little saucy, not dry), stir in the fresh or frozen spinach. If using frozen, allow it to melt into the hot orzo. The heat of the pasta will quickly wilt fresh spinach, ensuring it retains its vibrant color and nutrients.

SEVEN: Now for the creamy magic! Stir in the Boursin cheese, the reserved finely chopped caramelized lemon, half of the grated Parmesan cheese, and a generous grind of fresh black pepper. Continue to stir gently until the Boursin has completely melted and the spinach has fully wilted, creating a wonderfully creamy, aromatic sauce. Taste the orzo and add a squeeze of fresh lemon juice, to taste, balancing the rich flavors with bright acidity. Adjust any seasonings as necessary, adding more salt, pepper, or lemon until it’s perfectly to your liking.

EIGHT: To serve, scoop generous portions of the creamy Lemon Orzo into warm bowls. Slice the rested chicken thighs into strips or chop them into bite-sized pieces, then artfully arrange them on top of the orzo. Finish with an extra sprinkle of grated Parmesan cheese and a few fresh oregano leaves for garnish and a burst of fresh flavor. Serve immediately and savor every delicious bite!

Despite its common misperception as a grain or rice, orzo is actually a type of small, flat, rice-shaped pasta. Its diminutive size and smooth texture make it incredibly versatile, suitable for a wide array of dishes from hearty minestrone soups and refreshing pasta salads to creamy baked casseroles and, of course, this delicious ‘orzotto’ style Lemon Chicken Orzo.

Absolutely! Transforming this Lemon Chicken Orzo into a vegetarian-friendly meal is remarkably simple. Just swap the chicken stock for a good quality vegetable stock and completely omit the chicken. For the Parmesan, use a vegetarian-friendly hard cheese like Gran Moravia or a strong, aged Cheddar, which are made without animal rennet. You can also bulk it up with extra vegetables like mushrooms, bell peppers, or roasted zucchini.

Yes, making this Lemon Chicken Orzo suitable for a vegan diet is incredibly straightforward! Replace the butter with a plant-based spread or simply use a bit more olive oil. Ensure you use vegan stock instead of chicken stock. For the Boursin, opt for Boursin plant-based garlic & herbs, which is readily available. Naturally, omit the chicken and choose a high-quality vegan alternative to Parmesan cheese. To add a delightful protein and texture, consider topping the finished orzo with crispy pan-fried tofu (especially good coated in panko breadcrumbs) or some beautifully roasted tenderstem broccoli.

While this Lemon Chicken Orzo is truly at its best when enjoyed freshly made, you can certainly do some preparatory work ahead of time to make cooking quick and smooth. Chop all your vegetables, grate your Parmesan, slice your lemons, and measure out your stock in advance. This way, when it’s time to cook, everything can go straight into the pan, significantly cutting down on active cooking time.

Although optimal when fresh, any leftovers of this Lemon Chicken Orzo can be cooled down quickly after cooking. Transfer them to an airtight container and store them in the refrigerator for up to 3 days. Ensure the chicken is fully cooked before storing.

To reheat your Lemon Chicken Orzo, transfer the desired portion into a saucepan. Add a splash of water or chicken (or vegetable) stock to help loosen it up. Place the pan over a low-medium heat and cook, stirring frequently, until it is piping hot all the way through. Continue to add small splashes of liquid as needed to achieve your desired creamy consistency. Alternatively, for a quicker method, place the orzo in a microwave-safe dish with a splash of water or stock. Microwave in 30-second bursts, stirring well between each interval and adding more liquid to loosen, until thoroughly heated.

While freezing is possible, I wouldn’t say this Lemon Chicken Orzo freezes exceptionally well due to the creamy Boursin, which can alter texture upon thawing. However, to avoid food waste, you can certainly freeze leftovers. Place them in a sealed, freezer-safe container and freeze for up to 3 months. Thaw completely in the refrigerator overnight before reheating using the methods described above. Bear in mind that the orzo may soften slightly upon defrosting, so the texture might be a little different from when it was freshly made.

Lemon Chicken Orzo

By: Margie Nomura

This zesty lemon chicken orzo is perfect for a super simple, utterly delicious, supper or cosy comforting lunch. Imagine creamy garlicky, herby, lemon orzo topped with succulent chicken complete with the crispiest skin.

Prep: 10 mins     Cook: 25 mins     Total: 35 mins     Servings: 4 servings

Ingredients

• 4 skin-on boneless chicken thighs (see Notes and Cooking Tips for how to remove the bone if you cannot find boneless)
• Salt and freshly ground black pepper (to taste)
• 1 tbsp olive oil
• Small knob of unsalted butter
• 1 lemon (½ cut into slices, ½ juiced)
• Small bunch fresh oregano
• 250 g orzo
• 600 ml chicken stock
• 2 handfuls of fully-prepared fresh baby spinach, or 2 frozen cubes
• 1 x 150g Boursin cheese round, or to taste (you don’t have to use the whole thing – even 50g is delicious, but using the whole round just takes it to the next level)
• 20 g Parmesan, grated (plus extra for serving)

Instructions

1. Place the chicken thighs on a board and season generously all over with salt and freshly ground black pepper.
2. Heat the oil and a small knob of butter in a large non-stick pan set over a medium heat. Lay the chicken thighs in the pan, skin-side down. Press something heavy on top (a meat press or pan filled with cans of beans is ideal) for extra crispiness. Cook for about 8 minutes, remove the weight, and flip them over. Continue to cook for another few minutes – or until they are cooked all the way through. Remove from the pan and set aside.
3. Add the lemon slices and oregano to the pan and reduce the heat to low-medium. Fry for about 5 minutes, stirring occasionally, or until the lemons start to soften and take on a nice color. Take care not to burn them or they will become bitter. Discard the oregano and place the lemon onto a chopping board. Finely chop the lemon and tip into a bowl. Set aside.
4. Tip the orzo into the pan and cook for 1 minute, stirring constantly to coat in all the delicious buttery, herby, lemony oil in the pan.
5. Pour in the stock, stir well and bring to a simmer. Reduce the heat and continue to cook for 10 minutes, stirring occasionally. Orzo tends to stick to the bottom of the pan if left unattended, so keep checking and giving it a gentle stir to prevent this from happening. If it does stick to the bottom of the pan, give it a good scrape with a wooden spoon and it should loosen. If the orzo is looking too dry before it has finished cooking, add a splash more stock (or water).
6. Once the orzo has cooked, stir in the spinach, Boursin, reserved finely chopped caramelized lemon, half the grated Parmesan and a generous grind of black pepper. Add a squeeze of lemon juice, to taste, and continue to stir until the spinach has wilted and the Boursin has melted. Taste again and adjust the flavors, as necessary.
7. Scoop the lemon orzo into bowls. Chop the chicken into strips and arrange on top. Sprinkle with more grated Parmesan and a few fresh oregano leaves. Enjoy!

Notes

• Scroll up for the helpful step by step guide with images on how to make this recipe.
• To store: This lemon chicken orzo is best eaten straight away. However, leftovers can be cooled quickly then covered and chilled in the fridge for up to 3 days.
• To reheat: Tip the orzo into a pan and add a splash of water (or stock). Place over a low-medium heat and cook, stirring, until piping hot. Continue to add splashes of water (or stock) to loosen, as necessary. Alternatively, tip into a microwave-safe dish with a splash of water (or stock) and microwave in 30 second blasts, stirring between each and topping up with water (or stock) to loosen until piping hot.
• To freeze: This doesn’t freeze particularly well due to the addition of the creamy Boursin. Having said that, I don’t like food waste so I would pop any leftovers in a sealed tupperware and freeze for up to 3 months. Defrost in the fridge before reheating. Bear in mind that the orzo tends to soften upon defrosting so the texture will be slightly different.
• Preparing bone-in chicken thighs: The easiest way to remove the bone from chicken thighs is to simply snip them out with a pair of strong kitchen scissors. Just place the thigh skin side down on a chopping board and snip your way around the bone. Reserve the bones for making stock (you can freeze them if not making stock imminently).
• Extra vegetables: Feel free to stir in extra vegetables to this lemon chicken orzo. Sometimes I add frozen petit pois, peas and/or sweetcorn. If you opt for frozen spinach, I prefer the whole leaf variety. Alternatively, you can sauté off some leeks or courgettes at the beginning after cooking the lemon.
• Boursin: Using the whole round makes this luxuriously creamy and indulgent. However, you can use anything from 50g if you want this lemon chicken orzo to be a bit lighter. Alternatively, swap for cream cheese or a splash of double cream. I would then recommend adding a couple of crushed garlic cloves when coating the orzo in the lemony oil and stirring some finely chopped chives through before plating. That way you still get that delicious garlicky-herby flavor.
• Make it vegetarian: You can easily make this lemon chicken orzo vegetarian by using vegetable stock and omitting the chicken. Then swap the Parmesan for a vegetarian-friendly cheese like Gran Moravia or a strong Cheddar.
• Make it vegan-friendly: Make this lemon chicken orzo vegan-friendly by using a plant-based spread instead of butter (or more oil), vegan stock and Boursin plant-based. Then simply omit the chicken and use a vegan alternative to Parmesan. If you want to add a topping, you can scatter it with crispy tofu (I love it in panko breadcrumbs) or roasted tenderstem broccoli.

Nutrition

Calories: 771kcal, Carbohydrates: 55g, Protein: 35g, Fat: 45g, Saturated Fat: 19g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 166mg, Sodium: 634mg, Potassium: 622mg, Fiber: 2g, Sugar: 6g, Vitamin A: 2021IU, Vitamin C: 6mg, Calcium: 130mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.