One-Pot Lemon Chicken with Orzo

Tender chicken, orzo pasta, tomatoes, and spinach come together in a creamy lemon sauce for a delicious dinner made all in one pan. This one-pot lemon chicken and orzo will become a weeknight favorite in no time!

White plate holding a serving of lemon chicken and orzo.

One-pot dinners are a staple in our household. There’s nothing quite like minimal cleanup and serving a meal that my family enjoys.

Some of our favorites include one-pot spaghetti and one-pot beef stroganoff. I wanted to expand my collection of one-pot dinners, so I created this delightful lemon chicken and orzo, featuring one of my favorite pasta shapes.

This dish combines chicken, orzo, spinach, and tomatoes, making it a complete meal cooked in just one pan. It’s truly a winning option for busy weeknights!

What is orzo?

At first glance, you might mistake orzo for a type of rice due to its shape, especially if you’ve seen it in restaurant salads or grocery store prepared dishes.

However, orzo is a type of pasta! You can usually find it in the grocery store alongside other small pasta shapes.

Orzo works wonderfully in pasta salads—try it in my Greek orzo salad—or in soups and other one-pot meals like my creamy orzo with chicken sausage. It’s also delicious in this one-pot lemon chicken and orzo.

Like most pasta varieties, you can find whole wheat orzo in addition to regular, allowing you to add more fiber and protein to your dishes.

My savory one-pot lemon chicken and orzo

This one-pot lemon chicken and orzo is packed with delightful flavors.

Juicy chicken is nestled into a creamy orzo base, while lemon juice and dijon mustard elevate the taste profile. Add the vibrant spinach and tomatoes for color, and you’ll have all the goodness of a wholesome meal in one pot!

The beauty of this recipe lies in its simplicity; it requires very few dishes, making cleanup a breeze. Plus, the leftovers make for fantastic lunches throughout the week!

How to make lemon chicken and orzo

Though this one-pot meal seems gourmet, it’s surprisingly simple to prepare. Below are the details!

Ingredients you’ll need

Don’t be intimidated by the ingredient list. Once you dive into cooking, you’ll find it’s manageable!

  • 2 pounds boneless/skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4-5 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 tablespoons dijon mustard
  • 1 1/2 cups dry orzo
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons lemon juice
  • Zest of 1 lemon
  • 10 ounces cherry or grape tomatoes, halved (optional)
  • 5 ounces fresh baby spinach
  • Salt and pepper to taste

Prepping the chicken

Before starting this recipe, prepare the chicken. If using breasts, consider butterflying them for even cooking. Simply lay the chicken flat and slice it horizontally, being careful not to cut all the way through.

For thighs, this step is unnecessary. Pat the chicken dry, season generously with salt and pepper to enhance the flavors.

Making the chicken and orzo

In a large Dutch oven or deep sauté pan, heat the olive oil over medium heat. Add the chicken in batches and cook until golden brown and fully cooked (165°F internal temperature), about 5-7 minutes on each side. Remove the chicken and set aside.

Keeping the pan hot, add the diced onion and cook until softened, about 5 minutes. Incorporate the garlic, thyme, and Italian seasoning, cooking for another minute.

Sprinkle the flour over the mixture, stir to combine, and cook for about a minute. Then add the chicken stock and dijon mustard, scraping up any brown bits from the bottom to enhance the flavor. Bring this mixture to a simmer.

Add the orzo, cream, parmesan, lemon juice, zest, and tomatoes (if desired). Season with salt and pepper, mixing well to combine. Reduce the heat to low, cover, and simmer for 8-10 minutes, stirring occasionally until the orzo is cooked through.

Once the orzo is ready, taste and adjust seasonings as needed. Stir in the spinach and return the chicken to the pot, allowing the spinach to wilt and the chicken to reheat before serving.

Close up of one-pot lemon chicken and orzo in a dutch oven.

Ways to change up this recipe

This lemon chicken and orzo recipe is flexible and can be tailored to fit your preferences:

  • Make it gluten-free: Simply substitute traditional orzo for gluten-free orzo, remove the flour, and reduce the liquid by ¼ to ½ cup for a less thick sauce.
  • Utilize whole wheat orzo: Enhance fiber and protein levels without altering the taste.
  • Opt for rotisserie chicken: If you’re short on time, sauté the onions as instructed, then mix in shredded rotisserie chicken at the end.
  • Substitute cherry tomatoes: Replace with sun-dried tomatoes for a unique flavor twist.
One-Pot Lemon Chicken and Orzo Recipe
Ingredient Quantity
Boneless/skinless chicken breasts or thighs 2 pounds
Olive oil 2 tablespoons
Onion, diced 1 large
Garlic, minced 4-5 cloves
Dried thyme 1 teaspoon
Italian seasoning 1 teaspoon
All-purpose flour 2 tablespoons
Chicken stock 2 cups
Dijon mustard 2 tablespoons
Dry orzo 1 1/2 cups
Heavy cream 1 cup
Grated parmesan cheese 1/2 cup
Lemon juice 4 tablespoons
Lemon zest Zest of 1 lemon
Cherry or grape tomatoes, halved (optional) 10 ounces
Fresh baby spinach 5 ounces
Salt and pepper To taste

This article provides a clear structure covering the recipe for one-pot lemon chicken and orzo while using appropriate HTML semantics. The recipe is also formatted in a table at the end.

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