Zesty Chicken Thighs in Lemon Cream Sauce
Savor the succulent flavors of tender chicken thighs simmered in a luscious lemon cream sauce, paired perfectly with rich and buttery orzo pasta. This dish offers a delightful balance of citrus and cream, creating a satisfying meal that’s perfect for any occasion. Quick to prepare and irresistibly delicious, it’s guaranteed to become a family favorite!
ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 1 lemon, zested and juiced
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 cup orzo pasta
- 2 tablespoons unsalted butter
- 2 cups chicken broth
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Pat the chicken thighs dry and season both sides with salt, pepper, and garlic powder.
- 3.
In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes.
- 4.
Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- 5.
While the chicken is baking, bring chicken broth to a boil in a separate pot. Add orzo and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.
- 6.
In the same skillet used for the chicken, lower the heat to medium and add heavy cream, lemon juice, and lemon zest. Stir to combine and bring to a gentle simmer.
- 7.
Add Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- 8.
Remove the chicken from the oven and add it back to the skillet, spooning the sauce over the thighs.
- 9.
Stir in the cooked orzo and butter until well combined. Garnish with chopped parsley.
- 10.
Serve warm and enjoy the creamy, citrus-infused goodness!
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