Description
Bright, cozy, and weeknight-easy, this One-Pot Lemon Chicken Orzo is a feel-good dinner that tastes like a little Mediterranean escape. Tender chicken, silky lemony broth, and pearl-like orzo come together in one pot—ready in about 30 minutes with minimal cleanup.
Ingredients
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2 tbsp olive oil
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2 chicken breasts or thighs, diced
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Salt & black pepper, to taste
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1 small onion, finely chopped
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3 garlic cloves, minced
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1 cup orzo pasta
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4 cups chicken broth (low-sodium preferred)
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Zest and juice of 1 lemon
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1 tsp dried oregano or Italian seasoning
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1 cup baby spinach or chopped parsley (optional)
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Grated Parmesan, for serving (optional)
Instructions
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Brown the Chicken
Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and oregano. Add to the pan and cook until golden and cooked through. Remove to a plate. -
Build the Base
Reduce heat to medium. Add onion with a pinch of salt and cook until soft, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant. -
Toast the Orzo
Add dry orzo to the pan and stir for 1–2 minutes to lightly toast. -
Simmer
Pour in chicken broth, scraping up any browned bits. Bring to a simmer and cook, stirring occasionally, for 10–12 minutes until orzo is tender and broth slightly thickened. -
Finish with Lemon
Return chicken to the pot. Remove from heat and stir in lemon zest, lemon juice, and spinach or parsley (if using). Taste and adjust seasoning. -
Serve
Ladle into bowls and top with Parmesan if desired.
Notes
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Use thighs for juicier chicken; breasts work well for a leaner option.
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Add lemon off the heat to keep the flavor bright (not bitter).
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If it thickens too much, stir in a splash of warm broth before serving.
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Leftovers will thicken—reheat with extra broth for a soupier texture.