One pot lemon chicken orzo is a bright, zesty, and comforting dish that comes together in no time. This recipe combines tender chicken, creamy orzo, and fresh lemon for a flavorful and satisfying meal that’s perfect for busy weeknights. With minimal cleanup and maximum taste, it’s sure to become a family favorite.
Why You’ll Love This Recipe
- Quick and Easy: Made in one pot for less mess and fuss.
- Fresh and Flavorful: The tangy lemon and aromatic herbs make it irresistible.
- Comforting and Satisfying: Creamy orzo and tender chicken create a perfect balance.
- Customizable: Add vegetables or swap the protein to suit your taste.
- Perfect for Any Occasion: Elegant enough for guests yet simple for weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs or breasts
- Olive oil
- Onion, diced
- Garlic, minced
- Orzo pasta
- Chicken broth
- Lemon juice and zest
- Parmesan cheese, grated
- Fresh parsley, chopped
- Salt and pepper to taste
- Optional: Spinach or peas for added veggies
Directions
- Sear the Chicken: Heat olive oil in a large pot or skillet over medium-high heat. Season the chicken with salt and pepper and sear until golden brown on both sides. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté diced onion and garlic until fragrant and softened.
- Cook the Orzo: Add the orzo to the pot and stir for 1–2 minutes. Pour in the chicken broth and bring to a simmer.
- Combine Ingredients: Return the chicken to the pot and cover. Simmer until the orzo is tender and the chicken is cooked through, about 10–12 minutes.
- Finish with Lemon and Parmesan: Stir in lemon juice, zest, and Parmesan cheese. Add spinach or peas if desired, and cook for an additional 2–3 minutes.
- Serve: Garnish with fresh parsley and more Parmesan, if desired. Serve warm.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Vegetarian Version: Skip the chicken and use vegetable broth. Add more vegetables like mushrooms or zucchini.
- Seafood Twist: Replace chicken with shrimp or scallops for a lighter option.
- Creamy Orzo: Stir in a splash of heavy cream or a dollop of cream cheese for extra richness.
- Gluten-Free Option: Use gluten-free orzo or substitute with rice.
- Herb Infusion: Add fresh thyme, basil, or dill for an extra layer of flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or microwave, adding a splash of broth or water to restore the creamy texture.
- Freezing: Not recommended, as orzo can become mushy when frozen.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but be careful not to overcook them to prevent dryness.
2. What is orzo?
Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
3. Can I add vegetables to this dish?
Absolutely! Spinach, peas, zucchini, or asparagus are great additions.
4. Is this dish gluten-free?
Not as written, but you can substitute with gluten-free orzo or rice for a gluten-free option.
5. How do I prevent the orzo from sticking?
Stir frequently while cooking and ensure there’s enough liquid in the pot.
6. Can I make this dish dairy-free?
Yes, omit the Parmesan cheese or use a dairy-free alternative.
7. What’s the best type of lemon to use?
Fresh lemons are ideal for the best flavor. Meyer lemons can add a sweeter, milder taste.
8. How do I know when the chicken is done?
The chicken is cooked through when its internal temperature reaches 165°F (74°C).
9. Can I use pre-cooked chicken?
Yes, add pre-cooked chicken during the last few minutes of cooking to heat it through.
10. What can I serve with this dish?
Serve with a side salad, garlic bread, or roasted vegetables for a complete meal.
Conclusion
One pot lemon chicken orzo is a deliciously simple meal that’s packed with flavor and perfect for busy days. With its zesty lemon, tender chicken, and creamy orzo, this dish is as comforting as it is refreshing. Whether you’re cooking for your family or hosting guests, this versatile recipe is sure to impress. Give it a try and enjoy a fuss-free, flavorful dinner!
PrintOne Pot Lemon Chicken Orzo
This One-Pot Lemon Chicken Orzo combines tender, juicy chicken with creamy, lemony orzo pasta and fresh greens. It’s a simple yet flavorful dish perfect for busy weeknights, bringing comfort and zest to your dinner table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 large shallots, diced
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1½ teaspoons Dijon mustard
- 1 cup orzo pasta
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- â…“ cup freshly grated Parmesan cheese
- ¼ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions
- Season the Chicken:
- Sprinkle the chicken thighs with salt and pepper.
- Sear the Chicken:
- In a large Dutch oven, melt the butter over medium heat.
- Add the chicken in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side.
- Remove the chicken and set aside.
- Sauté Aromatics:
- In the same pot, add the diced shallots and cook until tender, about 3-5 minutes.
- Stir in the minced garlic, thyme, and rosemary until fragrant, about 1 minute.
- Create the Base:
- Sprinkle the flour over the aromatics, stirring constantly for about 1 minute.
- Slowly pour in the chicken stock and Dijon mustard, scraping up any browned bits from the bottom of the pot.
- Cook the Orzo:
- Stir in the orzo pasta; season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, until the orzo is cooked through, about 6 minutes.
- Add Greens and Finish:
- Stir in the kale, Parmesan, heavy cream, lemon juice, and lemon zest until the kale has wilted, about 3 minutes.
- Return the chicken to the pot to warm through.
- Serve:
- Serve immediately, garnished with additional Parmesan if desired.
Notes
- For a lighter option, substitute heavy cream with half-and-half.
- Spinach can be used instead of kale for a milder flavor.
- Ensure to add the heavy cream slowly to prevent curdling.