Baked Lemon Chicken Orzo
If you’re craving a cozy one-pan meal that’s both bright and comforting, this Baked Lemon Chicken Orzo is it. The savory goodness of the boneless skinless chicken thighs and broth soak into the orzo and spinach. Caramelized lemon, salty feta, and fresh herbs as garnish make this dish a true winner.
This recipe is layered with SO. MUCH. FLAVOR. Lemon slices are caramelized, resulting in an umami-rich rind that is fully edible at the end. Paired with the salty fresh feta, herbs, chicken, and orzo, you’re going to want the caramelized lemons with everything!! I added them to my Whipped Feta and Olive Dip they’re so good.
The chicken is perfectly juicy, the orzo is flavored from the bone broth without getting soggy, and the spinach wilts into the orzo so you hardly know it’s there but you still get the nutritional benefits. My Harissa Lamb Meatballs and Orzo is another high fiber, full of flavor orzo dish!
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Why This Baked Lemon Chicken Orzo is the Best!
- One pan ease – minimal dishes, not much counter prep space needed either!
- Caramelized lemons – adds complexity and visual wow – perfect for a family dinner, holiday meal, dinner party.. anything!
- Meal-prep friendly – holds up beautifully in the fridge. Unless you don’t have leftovers… which you probably won’t!
- Crowd-pleasing – hits all the flavor notes: savory, tangy, herby, salty.
Ingredients
- Boneless skinless chicken thighs – Juicy and flavorful, they hold up well in the oven. You can use bone-in, skin-on if preferred.
- Lemons – Sliced and caramelized, they bring an incredible depth.
- Aromatics – We add minced garlic and chopped shallots for flavor.
- Orzo – A rice-shaped pasta that soaks up all the broth and flavor.
- Spinach – Adds greenery and wilts perfectly into the dish without overpowering.
- Bone broth – Yes, bone broth. It has more flavor than regular broth and infuses the orzo with rich, savory flavor. Use a good quality one! I like the Trader Joe’s version, Kettle Fire, or Pacific Foods! It makes a difference. You can always make a homemade bone broth too!
- Feta – The best quality feta comes in a brine, not pre-crumbled, but use whatever you have available.
- Parmesan (optional) – Adds creaminess and umami to the orzo base.
- Herbs – I top this dish with parsley and dill for freshness.
- Seasonings – kosher salt of course, paprika and garlic powder for the chicken!
- Olive oil – Used throughout for browning and flavor.
See recipe card for quantities.
How to make baked lemon chicken orzo
- Preheat oven and prepare chicken: Preheat your oven to 400°F. In a bowl, toss the chicken thighs with kosher salt, paprika, and garlic powder until evenly coated. Set aside.
- Caramelize the lemons: Heat an oven-safe skillet with a lid, dutch oven, or braiser (what I use) over medium heat and add 1 tablespoon of olive oil. Slice 2 lemons into ½-inch slices. Add them to the hot skillet and cook for about 3-5 minutes on one side and 1 minute on the other. Every skillet is different, so use visual cues to know when done. The middle of the lemons should bubble, and edges should caramelize on both sides. Remove from the pan.
- Brown the chicken: Add 1 tablespoon of olive oil to the pan. Add the chicken and sear for 5–7 minutes per side, until browned on all sides. Remove from the pan.
- Sauté aromatics and build the base: Add another tablespoon of olive oil. Stir in the shallot and garlic and cook for 2 minutes. Then add the orzo, lemon zest, spinach, kosher salt, and bone broth. Stir, raise the heat, and bring to a boil. Turn off the heat and stir in the parmesan if using.
- Assemble and bake: Nestle the browned chicken thighs into the orzo, ensuring they’re partially submerged. Top each thigh with one or two caramelized lemon slices, and place any extra lemon slices around the pan over the orzo. Cover and bake for 12 minutes. If your pan doesn’t have a lid, foil will do.
- Garnish then serve: Remove from the oven and slightly uncover the pan to release steam. Let it sit for 5–10 minutes (shorter if you like it brothy, longer for a thicker texture). Garnish the baked lemon chicken orzo with crumbled feta, chopped parsley, and dill. Serve and enjoy!
Sear the lemons on both sides until caramelized. Be sure to not burn.
Once the lemons are removed, add the seasoned chicken thighs and brown.
Remove the browned chicken thighs from the pan and set aside. Add the shallots and garlic with more oil until fragrant.
Add the spinach and orzo and stir to combine.
Pour in the broth and lemon zest, along with salt and parmesan if using. Bring to a boil.
Remove from heat. Add back the chicken thighs, then top with lemon rounds. Cover and bake, then garnish and serve.
Substitutions and Variations
This recipe is truly perfect as is!! But, if you want some modification ideas, here are some I can think of:
- Make it creamy – substitute 1 cup of the bone broth for heavy cream
- Other vegetables – Swap spinach for finely chopped Tuscan kale, asparagus, cauliflower rice, or peas.
- Try couscous – Use Israeli/pearl couscous instead of orzo.
- More fiber – Add a can of drained and rinsed chickpeas or white beans to step 4
- Boost the brine – Add olives, capers, marinated artichokes, or sun-dried tomatoes before baking for extra flavor.
Storage
Store leftover baked lemon chicken orzo in an airtight container in the fridge for up to three days. Garnish with fresh herbs and cheese if you have!
Top Tips
- Take the extra few minutes to caramelize the lemons ahead of time. The flavor is so unique and really makes this dish next level without much work or technique
- Use a quality bone broth because that is the base of the orzo flavoring! You will know if its quality because the color is much darker than regular broth.Bone broths I have tried and liked are Trader Joe’s version, Kettle Fire, or Pacific Foods! It makes a difference. You can always make a homemade bone broth too!
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Baked Lemon Chicken Orzo
Ingredients
For the Chicken
- 1.5 lb boneless skinless chicken thighs about 4
- ½ teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 lemons sliced into ½-inch rounds
For the Orzo
- 1 tablespoon olive oil
- 1 lemon
- 5 garlic cloves minced
- 1 shallot chopped
- 1½ cups orzo
- 5 cups spinach
- 3 cups bone broth
- ¼ teaspoon kosher salt
- ½ cup grated parmesan optional
- ½ cup crumbled feta
- Chopped parsley for garnish
- Chopped dill for garnish
Instructions
- Preheat oven and prepare chicken: Preheat your oven to 400°F. In a bowl, toss the chicken thighs with kosher salt, paprika, and garlic powder until evenly coated. Set aside.1.5 lb boneless skinless chicken thighs, ½ teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 tablespoon olive oil
- Caramelize the lemons: Heat an oven-safe skillet with a lid, dutch oven, or braiser (what I use) over medium heat and add 1 tablespoon of olive oil. Slice 2 lemons into ½-inch slices. Add them in a single layer to the hot skillet and cook for about 3-5 minutes on one side and 1 minute on the other. Remove from pan and set aside.Note, every skillet is different, so use visual cues to know when lemons are done. The juicy middle of the lemons should bubble, and the rind should caramelize on both sides. Don't allow to burn.2 lemons
- Brown the chicken: To the same dish, add 1 tablespoon of olive oil. Add the chicken and sear for 5–7 minutes per side, until browned on all sides but not fully cooked through. Remove from the pan.1 tablespoon olive oil
- Sauté aromatics and build the base: Add another tablespoon of olive oil. Stir in the shallot and garlic and cook for 2 minutes. Then add the orzo, lemon zest, spinach, kosher salt, and bone broth. Stir, raise the heat, and bring to a boil. Turn off the heat and stir in the parmesan if using.1 lemon, 5 garlic cloves, 1 shallot, 1½ cups orzo, 5 cups spinach, 3 cups bone broth, ¼ teaspoon kosher salt, ½ cup grated parmesan
- Assemble and bake: Nestle the browned chicken thighs into the orzo, ensuring they’re partially submerged. Top each thigh with one or two caramelized lemon slices, and place any extra lemon rounds over the orzo. Cover and bake for 12 minutes. If your pan doesn't have a lid, foil will do.
- Garnish then serve: Remove from the oven and slightly uncover the pan to release steam. Let it sit for 5–10 minutes (shorter if you like it brothy, longer for a thicker texture). Garnish with crumbled feta, chopped parsley, and dill. Serve and enjoy!½ cup crumbled feta, Chopped parsley, Chopped dill
