Golden, seared chicken thighs simmer right in the pot with orzo, garlic, and a good hit of lemon zest and juice, so every bite of pasta soaks up all that bright, savory flavor. Baby spinach gets stirred in at the end for a fresh, wilted contrast to the rich broth, and a squeeze of extra lemon at the table keeps things vibrant. It's the kind of dinner that comes together in one pot with minimal cleanup, but still tastes like you fussed over it. Fresh parsley and extra lemon wedges finish it off with a bit of brightness. This one's a solid pick for a dairy free weeknight, no special equipment or extra steps required — just a hearty, comforting bowl of lemony chicken and orzo.
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Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat 2 tbsp olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer to a plate; the chicken will not be cooked through at this point.
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