One-Skillet Lemon-Herb Chicken Thighs with Orzo & Grape Tomatoes

This vibrant One-Skillet Lemon Herb Chicken & Orzo features crispy, golden bone-in chicken thighs roasted over a tender bed of pasta and fresh vegetables. Tender-crisp broccoli florets and a clever two-stage tomato technique—sautéing half into a rich, jammy sauce base while leaving the rest to burst during baking—deliver big flavor with minimal cleanup. Infused with bright lemon zest, garlic, and fresh herbs, it’s a complete, well-balanced meal that seamlessly transitions from stovetop to oven.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 cup dry orzo pasta (un-cooked)
  • 1 cup grape tomatoes (halved)
  • 2 cups broccoli florets (cut into small, bite-sized pieces so they cook fast)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1.75 cups low-sodium chicken broth (orzo needs slightly more liquid than white rice in an open skillet)
  • 1 large lemon (zested, then sliced into wheels)
  • 1 tbsp fresh rosemary or thyme, finely chopped
  • 1 tbsp olive oil
  • Salt, black pepper, & paprika (to taste)

Steps

  1. Preheat oven to 375°F (190°C). Pat chicken thighs completely dry with paper towels. Season both sides generously with salt, black pepper, and paprika. Heat olive oil in a 10 or 12-inch oven-safe skillet (like cast iron) over medium-high heat. Place chicken skin-side down and cook undisturbed for 6–8 minutes until deep golden brown and crispy. Flip, cook for 2 minutes, then transfer to a plate.

  2. Pour off all but 1–2 tbsp of the rendered fat. Reduce heat to medium. Add the diced onion and half of the grape tomatoes (1/2 cup). Cook for 3 minutes until the onions soften and the tomatoes begin to blister and release their sweet juices. Stir in the minced garlic, lemon zest, and fresh herbs, cooking for 60 seconds until fragrant.

  3. Add the dry orzo to the skillet, stirring constantly for 1–2 minutes to coat the pasta in the flavored fat and lightly toast it. Pour in the 1.75 cups chicken broth and a pinch of salt. Use a wooden spoon to thoroughly scrape up the browned bits (fond) stuck to the bottom of the pan. Bring liquid to a gentle simmer, then remove from heat.

  4. Nestle the chicken thighs back into the skillet on top of the orzo, keeping the crispy skin above the liquid line. Top each thigh with a lemon slice. Scatter the remaining half of the grape tomatoes (1/2 cup) and all the broccoli florets around the chicken, pressing them down slightly into the liquid and orzo mixture. Bake uncovered in the oven for 18–22 minutes—until the orzo is tender, the broccoli is tender-crisp, and the chicken reaches an internal temperature of 165°F (74°C).

  5. Remove the skillet from the oven and let it rest for 5 minutes. Give the orzo and vegetables around the chicken a gentle fluff with a fork before serving.