🎼 Perfect partnerSheet Pan Apple Cider Chicken Thighs with Fall Vegetables
🍔 ⏱️ 45 min
Oven + stovetop — no fighting over heatShares 6 ingredients (chicken, pepper, olive)
👨🍳 Instructions
✨ Meez Magic · 6 steps → 10 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Marinate the chicken thighs with olive oil, lemon juice, honey, parsley, PoggioliEats Cajun seasoning, and lemon pepper seasoning.
2
Sear the chicken skin-side down in a pan until crispy
3
Flip the chicken and cook through
4
Remove the chicken from the pan
5
In the same pan, cook the shallots and garlic
6
Add the orzo and toast it for a couple minutes
7
Pour in chicken broth and let the orzo cook, stirring often until tender
8
Lower the heat, stir in heavy cream, mozzarella, Parmesan, lemon juice, parsley, red pepper flakes, and black pepper
9
Add the chicken back on top
10
Finish with more Parmesan, parsley, and lemon juice, and serve
🎉
You're all done!
Enjoy your creamy honey garlic lemon chicken orzo — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Chicken IngredientsMise en place makes cooking easier
- Marinate ChickenLet marinate at least 15 minutes
- Watch out · Sear Chicken SkinDon't move chicken for crispy skin
- Watch out · Flip and CookCheck internal temp reaches 165°F
- Remove ChickenRest chicken to keep it juicy
- Gather Orzo IngredientsPrep everything before starting orzo
- Sauté AromaticsUse chicken drippings for flavor
- Toast OrzoToasting adds nutty depth
Swaps, storing and making ahead
Good to know
Swaps
- No heavy cream? Half-and-half can work in the orzo, though the sauce will be a bit thinner.
- No shallots? Use a small diced onion in their place.
- No mozzarella? Shredded fontina or provolone melts in the same way.
Storing it
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove or in the microwave until steaming hot, adding a splash of broth or cream to loosen the orzo.
Making it ahead
The chicken can be marinated up to a day ahead and kept covered in the fridge until ready to sear.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
