Cast Iron Lemon Chicken Orzo Recipe

An easy one-panCast Iron Lemon Chicken Orzo Recipe makes dinner for the family seem easy. Seared and crispy chicken thighs served over a creamy lemony parmesan orzo with fresh basil!

Looking for more one-skillet cast iron meals? Try ourCast Iron Shrimp and Creamy Cilantro Lime Orzo!

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One Pan Meals

I love a one pan, one cutting board type of dish for weeknight meals and this cast iron lemon chicken orzo recipe is the perfect family meal for a weeknight! I won't even stand for an argument but a creamy orzo is light years better than a simple white rice. I'll be honest, I'm not going for the face of health here. This is just guaranteed to be eaten by my son and that's the priority.

Using a cast iron pan gives this recipe the flavor and char it deserves. The way chicken thighs sear on the cast iron pan to develop a crust and fill the orzo with a savory flavor is out of this world. Combine that with the lemon, basil, and parmesan for the best-tasting orzo you'll ever have.

Pair this lemon chicken orzo recipe with some Braised Lacinato Kale or Sauteed Rapini with Garlic to complete the meal with a vegetable!

Ingredients Notes and Substitutions

• Boneless Chicken Thighs. I prefer the ease of a boneless chicken thigh but you can substitute bone-in. I always check the internal temperature of my chicken to make sure it's done, especially with bone-in.
• Heavy Cream. Substitute coconut milk for heavy cream. If you can't have any dairy, you could also substitute a vegan parmesan cheese.
• Chicken Broth. Substituting water or vegetable broth will work. If you use water, you will need to add more salt to the dish.
• Basil. You can substitute chopped spinach if you're looking to add something a bit healthier than just basil.
• White Wine. Sauvignon Blanc or Pinot Grigio are great options for this and will help deglaze the pan of the fond left behind from the chicken.

*Please see the recipe card below for more information on the ingredients.

How to Make Cast Iron Lemon Chicken Orzo

Step 1: Season the chicken thighs with garlic powder, pepper, salt, and crushed red pepper.

Step 2: Heat a large cast iron pan to medium-high heat. Add 2 tablespoon of extra virgin olive oil. Place the chicken thighs on the cast iron and sear without moving for 3 minutes.

Step 3: Flip the chicken thighs and sear the other side for 3 minutes. Then remove them from the pan and set them aside.

Step 4: Lower the heat to medium-low and leave the remaining oil in the pan. Add the butter to the pan and allow it to melt. Once the foam subsides, stir in the chopped onion and saute until soft, about 5 minutes.

Step 5: Once the onions are soft, add the minced garlic and stir for one minute.

Step 6: Stir in the white wine and bring to a simmer. Simmer until the white wine reduces by about half. Use a wooden spoon to scrape the brown bits from the bottom of the pan.

Step 7: Add the orzo and combine well. The orzo should develop a slightly darker yellow color as it absorbs the wine.

Step 8: Once the orzo absorbs all the wine, add the chicken broth and bring it to a boil. Add your chicken thighs to the pan and cover. Lower it to a simmer for 15-20 minutes or until the chicken broth is absorbed.

Step 9: Remove the cover. Set the chicken aside and stir in heavy cream, parmesan, basil, lemon zest, and lemon juice until thoroughly combined. Place the chicken thighs back into the orzo. Serve Lemon Chicken Orzo immediately for best texture and results!

I love getting complete meals on the table like this Cast Iron Lemon Chicken Orzo or Creamy Pesto Shrimp Pasta. All you have to do is add a vegetable like Garlic Parmesan Green Beansor Maple Bacon Brussels Sprouts and you're done! You can also top this dish with a delicious Lemon Cream Sauce or try it with our Creamy Corn Orzo!

Pro-Tips

1. Don't add the chicken broth until all of the white wine has been absorbed. This will allow the orzo to soak in all the flavor from the fond from the chicken along with the wine. 
2. As with any meal, you want to use high-quality ingredients. A decent wine and a homemade chicken stock would be best. Never use a wine you wouldn't drink!
3. When searing the chicken, don't move the thighs until they have developed a crust. For lemon chicken orzo, you're finishing the chicken in a simmering broth, so you really want it to have a nice crust for the best texture.

Recipe FAQs

How do you reheat orzo?

Reheat the orzo in a pan on medium heat with chicken broth and butter to get a moist and creamy orzo. Orzo is best eaten fresh, but this is the best way to reheat. You can use the microwave but typically, reheated orzo is a lot mushier.

Do you have to use wine to deglaze the pan?

No, but it works best because of its acidity and provides a flavorful base for the dish. It creates a depth of flavor to the dish versus only using chicken broth.

More Family Dishes

• Italian Cast Iron Pork Tenderloin
• Easy Chicken Cacciatore
• Creamy Lemon Butter Chicken Breast
• Creamy Chicken Parmesan Pasta