Top-rated Recipe

One-Pan Chicken Thighs with Lemon and Spinach Orzo

Shop Lodge Cast Iron

This one-pan recipe is packed with bright flavours, like lemon, garlic, and rosemary, and can be prepped and plated in under an hour. It’s a fresh, comforting meal that tastes impressive while being low-effort enough to add to your weeknight rotation.



Prep Time

10 minutes

Cook Time

45 minutes


4 -6 people

Cook it With Lodge's

12 Inch Cast Iron Skillet


  • 6 chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 4 clove garlic, minced
  • 1 shallot, sliced thinly
  • 1 cup orzo
  • 3 ½ cups chicken stock
  • 2 tablespoons rosemary
  • 1 tablespoon lemon zest
  • 2 cups spinach, uncooked
  • 2 tablespoons lemon juice
  • Grated parmesan, for garnish
  • Fresh rosemary, for garnish
  • Sliced lemon, for garnish
  • Red pepper flakes, for garnish
  • Parsley, for garnish


  • Preheat the oven to 400° F.
  • Heat a 12-inch skillet over medium high, about 5 minutes.
  • Season chicken on all sides with salt, pepper, and garlic powder. 
  • Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes.
  • Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later. 
  • Reduce heat to medium and add garlic and shallot for 1-2 minutes.  
  • Add orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil. 
  • Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes.  
  • Stir in spinach and lemon juice a little at a time until wilted.
  • Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes.  
  • Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley.