Creamy Lemon Chicken Thighs with Sun-Dried Tomato Orzo
This Creamy Lemon Chicken Thighs with Sun-Dried Tomato Orzo is the ultimate weeknight comfort dish- golden chicken simmered in a bright, velvety lemon sauce, served over a rich and flavorful orzo studded with sun-dried tomatoes.
Servings 4
Ingredients
Chicken Thighs
- 6 chicken thighs
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ lemon juiced
- Salt & pepper to taste
Orzo
- 1 tbsp olive oil
- 1 tbsp sun-dried tomatoes chopped
- 1 onion diced
- 2 cloves garlic diced
- 1 lemon juiced and zested
- 2 cups chicken broth
- 1 cup cooking cream
- ½ cup parmesan cheese grated
- 1 bunch parsley chopped
- Salt & pepper to taste
- 2 cups orzo
Instructions
- Season the chicken thighs with paprika, onion powder, garlic powder, lemon juice, salt, and pepper. Mix well until the chicken is fully coated. Heat a large skillet over medium-high heat with a drizzle of oil. Sear the chicken thighs for 4–5 minutes per side, until golden brown and almost cooked through. Remove from the pan and set aside.
- Add the olive oil and diced onion to the same pan. Cook for 3–4 minutes, until the onion softens. Stir in the garlic and cook for another minute.
- Add the orzo, followed by the lemon juice, lemon zest, chicken broth, and cooking cream to the pan. Stir to combine. Season with salt & pepper. Reduce the heat to medium-low. Simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and the sauce begins to thicken.Stir in the parmesan cheese and season with salt and pepper.
- Nestle the chicken thighs back into the pan. Cover and cook for another 5–7 minutes, until the chicken is fully cooked and the sauce is creamy. Sprinkle with chopped parsley, parmesan cheese, sun-dried tomato oil and salt & pepper. Serve and enjoy!