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One-Pot Lemon Chicken Orzo

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One-pot lemon chicken orzo is a fresh and vibrant dish that combines tender chicken, zesty lemon, and creamy orzo pasta, all cooked in a single pan. It’s quick to prepare, easy to clean up, and packed with bright flavors that make for a satisfying meal.

  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean

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 for vegetarian version)
  • 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)

Instructions

  1. 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 and set aside.
  2. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add the orzo to the skillet and stir to coat it in the garlic-infused oil. Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid.
  4. Stir in the lemon zest, lemon juice, and cooked chicken. If using spinach, add it to the skillet and cook until wilted. Stir in Parmesan cheese for extra creaminess, if desired.
  5. Adjust seasoning with salt, pepper, and additional lemon juice as needed. Garnish with fresh parsley before serving.

Notes

  • For added flavor, toss in vegetables like peas, bell peppers, or cherry tomatoes.
  • For a spicier kick, add red pepper flakes or chili powder during the cooking process.
  • To make it vegetarian, substitute chicken with chickpeas or tofu, and use vegetable broth.
  • Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth or water to keep it moist.

Nutrition

Find it online: https://allcookedup.com/one-pot-lemon-chicken-orzo/