This one pot lemon rosemary chicken and orzo is a super simple weeknight meal that is ridiculously delicious. Golden chicken thighs, buttery orzo, all cooked together until tender and juicy. Top with fresh herbs and enjoy a delightful meal!
Jump to:
You know, sometimes the best dishes are the simplest ones, and Lemon Rosemary Chicken and Orzo totally proves that point. It's perfect for this time of year, when nights are busy but we need cozy comfort food that doesn’t feel too heavy. This one-pot dish is everything you need in your life: tender chicken thighs, peppery rosemary and bright notes of lemon, served with comforting orzo. It's like a warm hug for your taste buds!
Why You Will Love this Rosemary Chicken and Orzo
- Packed with zesty lemon and umami flavor.
- Hearty and satisfying with juicy boneless, skinless chicken thighs.
- Tender orzo pasta adds such a nice bite and texture.
- Great for any weeknight meal you want to get on the table without a lot of fuss.
- A one-pot wonder with minimal cleanup.
What You’ll Need
- Chicken thighs: I recommend boneless skinless chicken thighs for easy cooking and slicing. Thighs are juicier than breasts. It’s hard to overcook them in this recipe.
- Olive oil: Just a touch of extra virgin olive oil helps the marinade coat the chicken and keeps it from sticking when cooking.
- Fresh rosemary: Finely chopped, this woodsy herb pairs beautifully with lemon and garlic. Dried rosemary will work in a pinch, but fresh really makes a difference.
- Garlic cloves: A teaspoon of minced garlic in the marinade and a little extra for the orzo adds layers of flavor.
- Anchovy paste: Don’t skip this! It doesn’t make the dish taste “fishy” but instead adds a deep savory umami note to the marinade. If you don’t have it, capers or a dash of soy sauce make a good substitute.
- Lemon juice and zest: The fresh lemon juice tenderizes the chicken while the zest brightens everything up. You’ll also use some in the orzo for a pop of freshness.
- Salt and black pepper: Essential for bringing all the flavors together.
- Orzo pasta: This rice-shaped pasta cooks quickly and soaks up the big flavors in the broth.
- Chicken broth (or water): Broth adds richness, but if you’re keeping things lighter, water works too.
How to Make This Recipe
- Marinate the chicken in the marinade ingredients for at least 20 minutes or up to 2 hours, covered, in the fridge: 1 tablespoon olive oil, 1 tablespoon rosemary, 1 teaspoon garlic, minced, 1 teaspoon anchovy paste, 1 tablespoon of lemon juice, lemon zest, salt, and black pepper.
- Cook chicken thighs. Heat a large skillet and pat the chicken dry. Once the skillet is really hot, add 1 tablespoon butter and 1 tablespoon olive oil before adding the chicken, and cook on both sides until deeply golden, about 3 to 4 minutes per side. Once both sides are done, transfer chicken thighs to a plate.
- Toast orzo. There should be a bit of butter or chicken grease left in the skillet. If not, add a tablespoon of butter or olive oil. Add in the orzo and stir, so it’s all coated. Stir in the 1 tablespoon of minced garlic and 1 more tablespoon of finely minced rosemary. Cook for 2-3 minutes, stirring often, so the orzo toasts and turns a bit golden. Deglaze the pan with the 2 tablespoons of lemon juice.
- Bring it all together. Next, pour the stock in with the orzo. Nestle the chicken thighs back into the pan with the stock and orzo. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F internally. I suggest checking about 12 to 15 minutes and going from there, because exact times will differ based on how high your “simmer” is.
Note: When you first uncover your pan, it may look a little soupy, but just move things around with a spatula and let it sit for a couple of minutes. The orzo should absorb the remaining liquid quickly. If you really think it’s too broth-like, you can also leave it uncovered and continue cooking on low for a minute or two. Just pay close attention and don’t walk away.
- Enjoy! Top with parmesan if desired. Serve immediately!
Tips & Tricks
Don’t overdo it. Rosemary is a beautiful herb, bright and piney, lemony, a tidge peppery. But it can also impart a slightly bitter taste, so I use quite a bit in the marinade for the chicken, but only a teaspoon in the orzo.
Anchovy paste adds a lovely umami flavor to the chicken, but if you’re grossed out by it, simply omit. You may need to adjust seasoning slightly.
Remember to zest the lemon before squeezing. I forget sometimes.
Low and Slow. Once you bring the broth to a simmer and add your chicken thighs, make sure to reduce the heat. Low and slow is best to ensure the liquid doesn’t evaporate and burn the orzo to the pan.
Orzo is like a sponge. If you uncover the pan at the end of the cook time and the orzo looks a little watery, that’s okay. The orzo will absorb the excess liquid if you let it rest for a couple of minutes before serving.
FAQs
Do I need to marinate the chicken?
The marinade adds a lot of flavor, so I don’t recommend it. Even 15 or 20 minutes makes all the difference. Pro tip: You can marinate chicken for up to 12 hours before it starts affecting the texture of the chicken, so slip the chicken in the marinade before you start your day for one of the easiest meals ever..
What if I don’t have anchovy paste?
Anchovy paste gives the marinade a rich, savory depth. If you don’t have it, try using capers, a little Worcestershire sauce, or soy sauce as a substitute.
Can I use rice instead of orzo?
Yes, but keep in mind rice cooks differently than orzo. Orzo takes about 8–10 minutes, while most rice varieties need 15–20 minutes and more liquid. If you’re using white rice, plan on about 2 ¾ to 3 cups of broth for every cup of rice and a simmer time of 15–18 minutes. Keep the pot covered and avoid stirring too much so the grains stay fluffy. You may want to remove the chicken once it’s cooked through and let the rice finish on its own so the chicken thighs don’t overcook.
Best Sides to Enjoy with Rosemary Chicken and Orzo
If you’re truly tight on time or low on energy, I love that you can just plunk this down with one of those premade salads and leave it at that, but if you’re looking for some great sides to serve with this as a meal:
- Butternut squash gratin
- Baby greens tossed in this creamy dill salad dressing
- Blistered green beans and tomatoes
- Cream cheese bagel bites
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. When ready to eat, you can reheat the dish in the microwave until warmed through.
📖 Recipe
Lemon Rosemary Chicken and Orzo
Ingredients
Lemon Rosemary Marinade
- 2 pounds chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon rosemary finely chopped
- 1 teaspoon garlic minced
- 1 teaspoon anchovy paste
- 1 tablespoon lemon juice
- Zest from one lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
Orzo
- 1 cup orzo
- 1 tablespoon garlic 3 cloves
- 1 teaspoon rosemary
- 2 tablespoons lemon juice
- 2 ½ cups broth or water
Instructions
- Marinate the chicken in the marinade ingredients for at least 20 minutes or up to 2 hours, covered, in the fridge: 1 tablespoon olive oil, 1 tablespoon rosemary, 1 teaspoon garlic, minced, 1 teaspoon anchovy paste, 1 tablespoon of lemon juice, lemon zest, salt, and black pepper.
- Cook chicken thighs. Heat a large skillet and pat the chicken dry. Once the skillet is really hot, add 1 tablespoon butter and 1 tablespoon olive oil before adding the chicken, and cook on both sides until deeply golden, about 3 to 4 minutes per side. Once both sides are done, transfer chicken thighs to a plate.
- Toast Orzo. There should be a bit of butter or chicken grease left in the skillet. If not, add a tablespoon of butter or olive oil. Add in the orzo and stir, so it’s all coated. Stir in the 1 tablespoon of minced garlic and 1 more tablespoon of finely minced rosemary. Cook for 2-3 minutes, stirring often, so the orzo toasts and turns a bit golden. Deglaze the pan with the 2 tablespoons of lemon juice.
- Bring it all together. Next, pour the stock in with the orzo. Nestle the chicken thighs back into the pan with the stock and orzo. Bring the mixture to a boil. Reduce it to a simmer and cover. Cook for 15 to 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F internally. I suggest checking about 12 to 15 minutes and going from there, because exact times will differ based on how high your “simmer” is.
- Note: When you first uncover your pan, it may look a little soupy, but just move things around with a spatula and let it sit for a couple of minutes. The orzo should absorb the remaining liquid quickly. If you really think it’s too broth-like, you can also leave it uncovered and continue cooking on low for a minute or two. Just pay close attention and don’t walk away.
- Enjoy! Top with parmesan if desired. Serve immediately!
Leave a Reply