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@caitlynskitchen shares a recipe for a creamy and flavorful one-skillet lemon chicken orzo. This easy weeknight meal comes together in about 30 minutes, featuring tender chicken thighs, orzo pasta, and a rich parmesan cream sauce brightened with fresh lemon.
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In a bowl, season the chicken thighs with lemon pepper, paprika, garlic and herb seasoning, and about 1 tablespoon of olive oil. Toss to coat evenly.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides until they have some color. They do not need to be cooked through.
Remove the seared chicken from the skillet and set aside.
Reduce the heat to medium. Add the butter to the same skillet and allow it to melt, scraping up any browned bits from the bottom.
Add the diced onion to the skillet and sauté until softened and fragrant.
Stir in the orzo pasta, chicken broth, and dijon mustard.
Cover the skillet with a lid and bring the mixture to a boil.
While the liquid comes to a boil, dice the seared chicken thighs into bite-sized pieces.
Once boiling, add the diced chicken back into the skillet. Stir to combine.
Cover the skillet again, reduce heat to a simmer, and cook until the orzo is tender and has absorbed most of the liquid.
Remove the skillet from the heat. Stir in the heavy cream, 1/2 cup of parmesan cheese, and the fresh lemon juice until well combined and creamy.
Top with additional parmesan cheese and fresh parsley before serving.
