One Pot Lemon Chicken with Orecchiette pasta!!
Lemon Chicken & Pasta Recipe
I am all about one pot meals! Not only do they cut down dinner time, it cuts down on the dishes afterwords and I think I can speak for everyone and say that in itself has me sold.
With Fall just around the corner I am dreamy up all the comforting and warm dishes, as it is my favorite time of year to cook, and this one pot lemon chicken with orzo, is the perfect transition dish.
The light lemon makes it fresh for summer but the creamy warm and hearty dish can be enjoyed in the cooler months to come.
My favorite part about this dish is how light the sauce is, so even though you’re eating pasta it doesn’t feel as heavy. The chicken stock and the lemon combine perfectly for that savory and acidic bite.
Topped with a cheese and a few flakes of fresh sea salt, its like fireworks in your mouth.
Funny story, before we get started, this dish was originally made with Orzo, however when I made it the second time to shoot for the blog, all of the stores were out of Orzo so I had to improvise. Luckily Im happy I had to improvise because the orecchiette was also just as delicious.
For this recipe Ill share the steps with the Orecchiette Pasta, however if you can get Orzo I recommend using that too, its a little lighter of a bite and just as delicious.
***COOKING NOTE: If you are using ORZO you will need to use 3 3/4 cups of Chicken Stock, and cook for 15-17 minutes instead of 12 minutes.
Let’s get into the delicious details…
6 chicken thighs (bone in, skin on)
3 cups chicken stock
1 onion – chopped
1 box orecchiette pasta
3 cloves grated garlic
1 tbsp Salt
1/2 tsp pepper
1/2 tsp ground ginger
1 tsp garlic powder
1/2 tsp paprika
1/2 cup grated parmesan
pinches of flakey sea salt
In a deep sauté pan or a cast iron skillet heat up 3 tbsps of olive oil on medium heat.
While the skillet heats up, combine your spice ingredients together in a bowl. And generously season both sides of the chicken.
Using tongs, transfer the chicken skin side down, and turn the heat up, to a medium high. Sear the chicken for 3-4 minutes. While the chicken cooks, slice one whole lemon into 1/2 inch slices. Should make about 6 – 7 slices.
Once the chicken is done, take the chicken out and set it aside on a plate. Add your lemon slices to the skillet and char the lemon slices, 1 minute. Set charred lemons aside on the same plate with the chicken.
Add 2 more tbsp of olive oil to your sauté pan and sauté your chopped onion on a medium heat for 5 minutes. Add a pinch of salt too the onions and give it a nice stir.
While the onion cooks, zest your last lemon and then get the juice from it. Put the zest in one bowl and the lemon juice in another. In the bowl with the zest add your grated garlic.
Once the onions are cooked and your garlic and zest and stir for 1 minute until things combine and the garlic starts to get fragrant.
Add the entire box of Orecchiette pasta add the lemon juice and stir. Add your Chicken thighs back into the dish, and lastly add your chicken stock in. Turn the heat up high so it comes to a boil. Let the stock boil for about 30 seconds then turn the heat back down low so it can simmer for 12 minutes. Cover your pan with a lid so all the moisture and flavor can stay in the pan.
While things cook, grate your parmesan cheese.
Uncover your pan, add your charred lemons on top, then sprinkle your parmesan cheese all over. Taste it to see if you like the saltiness, before topping it with your flakey finishing sea salt. I really think it elevates the dish but with the stock and the parmesan you may think it is salty enough so you can leave the topping of salt out.
Step 11: Dish it up!!
Step 12: ENJOY!!
I really think you babes will enjoy this dish as much as I loved making it. My family seemed to all go in for seconds so I can’t wait for you guys to make it for yours.