One Pan Lemon & Spinach Orzo With Chicken Thighs

The flavorful ingredients of this amazing orzo meal with chicken thighs and spinach will wow your visitors. The vivid hues and superb flavor are ideal for a summer dinner party and will enhance your eating experience. This one-pan marvel, which is made in a Lodge Cast Iron Skillet, guarantees uniform heat distribution and retention, producing a meal that is both aesthetically pleasing and tasty. If you don’t own a Lodge skillets, don’t worry—any skillet will work just fine.

One-Pan Lemon and Spinach Orzo with Chicken Thighs

Designed by Freepik

Beginner Skill Level; 10 minutes for preparation; 45 minutes for cooking; serves 4–6


  • Six thighs of chicken
  • One tsp salt
  • ½ teaspoon pepper
  • 1 cup orzo
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 3 ½ cups chicken stock
  • 2 tablespoons rosemary
  • 1 tablespoon lemon zest
  • Two cups raw spinach
  • two tsp lemon juice
  • As a garnish, grated parmesan
  • For garnish, use fresh rosemary.
  • lemon slices as a garnish
  • Flakes of red pepper, as a garnish
  • Parsley as a garnish


  1. Turn the oven on to 204.4°C.
  2. For approximately five minutes, preheat a 12-inch skillet over medium-high heat.
  3. Add salt, pepper, and garlic powder to the chicken’s exterior on all sides.
  4. Add oil, then sear the chicken for 4–5 minutes, or until the skin side is crispy and golden brown.
  5. After flipping, cook the chicken for a further four to five minutes. The chicken will finish cooking later, so put it aside on a platter.
  6. After lowering the heat to medium, sauté the shallot and garlic for one to two minutes.
  7. Add the lemon zest, orzo, and rosemary. Add the chicken stock and bring to a boil after stirring for one to two minutes.
  8. Once the orzo has absorbed the liquid, reduce heat to a simmer, cover, and cook for 12 to 15 minutes.
  9. Add the spinach and lemon juice and stir until it wilts.
  10. After placing the chicken, skin side up, on top, bake for 5 to 7 minutes, or until the chicken is cooked through and the skin is crispy.
  11. Add cheese and red pepper flakes over top. Add parsley, rosemary, and lemon slices as garnish. Serve and enjoy!

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