One-Pot Lemon Chicken Orzo

One-pot lemon chicken orzo is a fresh, vibrant, and satisfying dish that combines tender chicken, zesty lemon, and perfectly cooked orzo pasta, all cooked in a single pan. This flavorful dish is quick to prepare and makes a complete meal, offering a burst of citrusy brightness with every bite. The lemon and garlic-infused chicken pair beautifully with the creamy orzo, making it a light yet filling dinner that’s perfect for busy nights when you crave something tasty and easy to clean up.

Why You’ll Love This Recipe

I love this recipe because it’s a one-pot wonder—everything comes together in a single pan, which makes both cooking and cleanup a breeze. The tangy lemon and savory garlic perfectly complement the tender chicken, while the orzo absorbs all the delicious flavors, becoming creamy and satisfying. It’s quick to prepare, making it perfect for a busy weeknight dinner, yet flavorful enough to feel like a special meal. The added vegetables, like spinach or peas, bring freshness and color, making this dish both delicious and nutritious!

Ingredients

• 2 tablespoons olive oil

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• Salt and pepper to taste

• 3 cloves garlic, minced

• 1 ½ cups orzo pasta

• 3 cups chicken broth (or vegetable broth)

• Zest and juice of 1 lemon

• 1 cup fresh spinach, chopped (optional, for added greens)

• ½ cup Parmesan cheese, grated (optional, for extra creaminess)

• 1 tablespoon fresh parsley, chopped (optional, for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

2. Sauté the Garlic: In the same skillet, add the minced garlic and cook for 1-2 minutes, until fragrant and golden brown. Be careful not to burn the garlic.

3. Add the Orzo and Broth: Add the orzo pasta to the skillet and stir to coat it in the garlic-infused oil. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

4. Add the Lemon and Spinach: Stir in the lemon zest, lemon juice, and cooked chicken. If using spinach, add it to the skillet and stir until it wilts. If you want a creamier dish, stir in the Parmesan cheese at this point, allowing it to melt and combine with the pasta and sauce.

5. Finish and Serve: Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed. Garnish with fresh parsley for added color and flavor.

6. Serve: Serve the one-pot lemon chicken orzo hot, and enjoy!

Servings and Timing

This recipe serves 4 people and takes about 30 minutes to prepare from start to finish, making it a quick and easy meal that’s perfect for a busy weeknight or a light weekend dinner.

Variations

I sometimes switch things up by adding vegetables like peas, cherry tomatoes, or bell peppers to the dish for added flavor and nutrition. If I want a bit of heat, I add some red pepper flakes or chili powder for a spicy kick. For a lighter version, I skip the Parmesan cheese or use a dairy-free alternative. I’ve also used chicken thighs instead of chicken breasts for a juicier, richer flavor. You can even substitute orzo with another type of pasta or quinoa for a different twist.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm it up in the microwave or on the stovetop, adding a splash of chicken broth or water to loosen up the sauce. It’s just as tasty the next day and makes for a great lunch!

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but I recommend thawing it first for best results. If using frozen chicken, be sure to cook it thoroughly before adding it to the orzo.

Can I make this dish vegetarian?

Definitely! To make it vegetarian, I substitute the chicken with chickpeas or tofu for added protein. You can also use vegetable broth instead of chicken broth to keep it completely plant-based.

Can I use another type of pasta besides orzo?

Yes! While orzo is the traditional choice for this recipe, you can use other small pasta shapes like farfalle, penne, or ditalini. Just adjust the cooking time as necessary, depending on the pasta you use.

Can I make this ahead of time?

This dish is best served fresh, but you can prepare the chicken and cook the orzo ahead of time. When you’re ready to serve, combine the ingredients and heat them through in a skillet. The flavors meld beautifully, and it’s perfect for meal prepping!

Can I make this dish spicier?

Yes! If I like a bit of heat, I add red pepper flakes, hot sauce, or even diced fresh chili peppers while cooking the garlic. This adds a nice spicy contrast to the lemony flavor.

Conclusion

One-pot lemon chicken orzo is a simple, flavorful, and satisfying meal that’s perfect for any occasion. With just a few ingredients and 30 minutes of cooking time, you can have a dish that’s fresh, filling, and bursting with bright lemon flavor. Whether I’m cooking for the family or a special dinner for two, this meal always hits the spot. It’s quick, easy, and absolutely delicious!