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One Pan Moroccan Lemon Chicken with Orzo

A bright, one-pan Moroccan-inspired chicken with spiced orzo, olives, and lemon for a quick weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 6 boneless skinless chicken thighs about 2 pounds
  • salt and freshly ground black pepper to taste
  • 1/2 small onion chopped
  • 5 cloves garlic minced
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon saffron crushed
  • 2/3 cup orzo
  • 1 1/3 cup chicken stock
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup mixed pitted olives sliced
  • 1/4 cup fresh parsley chopped, for topping

Instructions

  • Pat chicken thighs dry and season both sides generously with salt and freshly ground black pepper.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
  • Arrange the chicken thighs smooth side down without crowding the pan and cook 4–5 minutes until lightly browned; flip and cook 3–4 minutes more until the other side is browned. Transfer chicken to a plate and set aside.
  • Reduce heat to medium and add the chopped onion and minced garlic to the skillet; sauté 2–3 minutes until fragrant and beginning to soften, scraping up browned bits from the pan.
  • Add paprika, kosher salt, ground cumin, ground ginger, ground cinnamon, ground turmeric, and crushed saffron; stir until the onions and garlic are evenly coated with the spices.
  • Stir in the orzo to coat with the spiced onion mixture.
  • Pour in the chicken stock and bring the mixture to a gentle simmer.
  • Nestle the browned chicken thighs back into the skillet in a single layer, pressing them down slightly into the orzo.
  • Continue to simmer, stirring occasionally to prevent sticking, about 8–10 minutes or until the orzo is al dente and an instant-read thermometer inserted into the thickest part of the largest thigh reaches 165°F (74°C).
  • Stir in the lemon juice, lemon zest, and sliced olives, then remove the skillet from the heat.
  • Spoon portions onto plates and sprinkle with the chopped parsley before serving warm.

Equipment

  • large nonstick skillet
  • Spatula or tongs
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board

Notes

  • Do not overcrowd the pan when browning the chicken; brown in batches if needed.
  • Use simmering (not boiling) stock to cook the orzo evenly.
  • Adjust salt to taste since both stock and olives can add sodium.
  • Crush saffron between your fingers before adding to release flavor.