Creamy Orzo and Chicken Thighs with Lemon Feta Gremolata

This Creamy Orzo and Chicken Thighs with Lemon Feta Gremolata is hearty, bright, and made in just one pan. Crispy-skinned chicken thighs sit on a creamy lemon-garlic orzo, topped with a salty gremolata of feta, parsley, and fresh lemon zest. It’s ready in 40 minutes and makes an easy weeknight dinner.

This Creamy Orzo and Chicken Thighs meal is both hearty and refreshing and comes together in just one pan.

I used to “not eat” chicken.

I never necessarily called myself a vegetarian. I just didn’t love eating meat. It was a mix of a taste thing and an ethical thing.

But, at some point over the past few years, I started craving it.

I don’t know when it happened, because it wasn’t groundbreaking.

I think there’s this notion in the diet world that you have to 1) label your diet and 2) have a grand “come to Jesus” moment when you change that label.

One of (many) things I love about being an anti-diet dietitian is that it doesn’t have to be that deep. It’s just food!

So for me, one day I didn’t love eating meat, and another day, I did. Big whoops.

And honestly, whichever way you choose is perfectly okay. Just make sure your reasoning is valid for either one.

Don’t want to eat meat from an ethical or environmental standpoint? That’s awesome. Good for you.

Avoiding meat because you think it’s healthier or are fixated on a label? In this case, let’s examine your relationship with food.

There’s no right or wrong – you have to eat in a way that works for you. A way that’s physically and mentally satisfying.

(And if you’re still working on the relationship with food part, I’ve got you covered! My course, Food Freedom for the Whole Family, has everything you need).

Anyway – if you like chicken, this Creamy Orzo and Chicken Thighs recipe is a must make. It’s hearty and refreshing. It’s nourishing. It’s so flavorful, and most importantly, just really dang good.

Why You’ll Love This Creamy Orzo and Chicken Thigh Recipe

This Creamy Orzo and Chicken Thighs recipe is super easy but packed with flavor. It makes the perfect high protein weeknight meal.

The entire thing comes together in just one pan and is filled with everything a meal needs to make it filling and satisfying: protein, whole grains, healthy fats, and plenty of flavor.

This Creamy Orzo and Chicken Thighs is a flavorful weeknight meal that you can serve for your family or enjoy alone with leftovers for a few days.

How to Make Creamy Orzo and Chicken Thighs with Lemon Feta Gremolata

If You Love Creamy Orzo and Chicken Thighs with Lemon Feta Gremolata, Try These

• One Pan Mediterranean Chicken Meatballs and Orzo
• Caprese Chicken Cutlets
• General Tso’s Chicken with Crispy Onion Rings
• Easy One Pot Chicken Pot Pie
• Charred Corn & Spice-Rubbed Chicken Salad

Ingredients You’ll Need

• Chicken thighs: Chicken thighs are higher in fat than other parts of the chicken, like the breast, so they come out super juicy, tender, and flavorful. If preferred, you can also use chicken breast though.
• Spices: You’ll need paprika, garlic powder, and onion powder.
• Olive oil: Olive oil is always my high heat cooking oil of choice, but feel free to use avocado oil instead too.
• Garlic: This recipe calls for 2 cloves of garlic.
• Chicken broth: You’ll use chicken broth to cook the orzo in. I usually look for low sodium chicken broth.
• Lemon: You’ll use both the juice and zest of a lemon. I recommend using a juicer like this to get the most juice from the lemon and using something like this to get the zest.
• Heavy cream: The cream is what makes this dish so creamy!
• Orzo: Orzo is a whole grain – and I love that it’s easily cooked right in the pan with the chicken. It absorbs the liquid and gets super hearty and tender.
• Feta: Feta adds a delicious, salty flavor to the gremolata.
• Parsley: Fresh parsley is the bulk of the gremolata topping.

Creamy Orzo and Chicken Thighs with Lemon Feta Gremolata Tips & Variations

• Get the chicken skin crispy: Pat the chicken thighs dry with a paper towel before seasoning. Place them skin-side down in the hot skillet and avoid moving them around too much while they cook. This helps create that delicious golden, crispy skin.
• Adjust the consistency: The orzo will continue to absorb liquid as it sits. If the sauce gets too thick, add a splash of chicken broth or heavy cream until it reaches your desired consistency.
• Gremolata: Traditional gremolata doesn’t have feta, but I l love the addition here. It’s adds so much delicious salty flavor.
• Storage: Store this Creamy Orzo and Chicken Thighs dish in an airtight container in the fridge for up to 3 days. If prepping ahead of time, wait to add the gremolata until serving.

Frequently Asked Questions

Course: Dinner

Creamy Orzo and Chicken Thighs with Lemon Feta Gremolata

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Sammi Brondo

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

This Creamy Orzo and Chicken Thighs with Lemon Feta Gremolata is hearty, bright, and made in just one pan. Crispy-skinned chicken thighs sit on a creamy lemon-garlic orzo, topped with a salty gremolata of feta, parsley, and fresh lemon zest. It’s ready in 40 minutes and makes an easy weeknight dinner.

Ingredients  

• 1 pound chicken thighs skin on
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 cup chicken broth
• 1 lemon juiced
• 2/3 cup heavy cream
• 1/2 cup water
• 2/3 cup dry orzo
• Salt
• Pepper

Lemon Feta Gremolata

• 1/2 lemon juiced
• 2 tablespoons olive oil
• 1 clove garlic minced
• Zest of 1 lemon
• 1/4 cup feta cheese finely chopped
• 1/4 cup parsley finely chopped
• Salt

Instructions 

• Rub the chicken thighs with onion powder, garlic powder, paprika, salt, and pepper.
• Add olive oil to a large skillet over medium high heat. Once hot (you should able to feel the heat with your hand love the skillet), add the chicken thighs, skin side down. Cook until the skin gets crispy for about 5 minutes.
• Flip the chicken and cook for another 8-10 minutes, until almost cooked through. Remove chicken from the skillet and set aside.
• Add the minced garlic, chicken broth, lemon juice, cream, and water to the pan. Stir to combine.
• Add in the dry orzo and bring to a boil. Cook the sauce and orzo, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan, for about 10 minutes, until the sauce has thickened and the orzo is soft and cooked through.
• Return the chicken back to the pan and turn the heat down to medium. Cook the chicken for a few more minutes so that it can absorb the flavors of the sauce and fully cook. If the mixture gets too thick or if you’d like it more saucy, option to add more chicken broth and heavy cream here.
• Using a spoon, top chicken with the gremolata and serve.

Lemon Feta Gremolata

• In a small bowl, add all ingredients and mix well to combine.

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