Lemon-Caper Chicken Orzo

Browned chicken thighs finish over creamy lemon orzo with briny capers and tender spinach in one covered skillet, with extra stock added as the grains need it.

45 min

4 servings

Browned chicken thighs rest over creamy lemon orzo with capers, spinach, and parsley in a skillet.

Ingredients

1 1/2 lb boneless, skinless chicken thighs

1 1/4 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 tbsp olive oil

1 small yellow onion, finely diced

3 garlic cloves, minced

1 1/2 cups dry orzo

3 1/2 cups low-sodium chicken stock, plus up to 1/2 cup as needed

1 medium lemon, zested and juiced

2 tbsp capers, drained

4 oz baby spinach

2 tbsp chopped fresh flat-leaf parsley

1 tbsp unsalted butter

1/4 tsp crushed red pepper flakes

Equipment

Wide lidded skillet · Instant-read thermometer · Microplane or fine grater

Keep orzo moving

Scrape the base and edges at the mid-cook check; small additions of warm stock prevent sticking without diluting the sauce.

Serve from the skillet

The orzo thickens as it stands, so bring the pan to the table while it is still softly saucy.

Brown and build flavor

01. Pat chicken dry and season with salt and pepper so the surface browns cleanly.

02. Brown thighs in a single layer, working in batches if needed, then transfer them to a plate while the centers remain undercooked.

03. Soften onion and pepper flakes in the same skillet, then stir in garlic briefly until fragrant.

04. Toast orzo in the onion mixture until glossy and lightly nutty.

Simmer until tender

05. Add stock, lemon zest and juice, and salt; scrape up browned bits before bringing the liquid to a gentle simmer.

06. Nestle chicken into the orzo, cover, and simmer on low for 12 minutes.

07. Stir from the bottom, adding warm stock 2 tbsp at a time if the pan dries before the orzo is tender.

08. Check the thickest thigh for 165 F; continue in short covered increments if needed.

Finish and serve

09. Fold in capers, spinach, and butter until the leaves wilt; add a splash of stock if the sauce has tightened.

10. Return chicken to the skillet, rest uncovered for 2 minutes, and scatter parsley over the top.