One Skillet Lemon Chicken and Orzo
One Skillet Lemon Chicken and Orzo features a bright burst of lemon paired with hearty kale and creamy orzo for the perfect family dinner recipe that’s nutritionally balanced, full of flavor, and made in one pan for easy clean up!
Gluten Free, Nut Free, Egg Free, Soy Free, Dairy Free option
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lemon, thinly sliced
- 1 shallot, chopped
- 3 garlic cloves, smashed
- 1 cup orzo or whole wheat orzo
- 4 cups chopped kale
- ½ cup white wine
- 2 cups vegetable or chicken stock
- ½ teaspoon dried thyme
Instructions
- Season the chicken with salt and pepper. Heat oil in a cast iron skillet over medium-high heat and cook chicken for about 6 minutes on each side, until browned on both sides. Remove the chicken from the skillet onto a plate and set aside.
- Add butter to the skillet with the lemon slices. Cook until the lemon slices start to brown, about 1-2 minutes, then remove from the skillet.
- Add the shallot, garlic, orzo and kale to the pan. Saute for about 5 minutes, until the aromatics begin to become fragrant. Then add the white wine. When all the liquid cooks off, add the chicken or vegetable broth/stock.
- Bring to a boil over medium-high for about 10 minutes, until all of the liquid is absorbed.
- Turn the heat down to medium, then nestle the chicken and lemon slices back into the skillet. Let cook for another 5 minutes. Be careful not to burn the bottom. Serve warm.