One-Pot Lemon Orzo Chicken (Printable)

Tender chicken, creamy orzo, fresh spinach, and lemon combine for a bright one-pot meal.

# What you need:

→ Protein

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Pasta and Grains

02 - 1.5 cups orzo pasta, uncooked

→ Vegetables and Greens

03 - 3 cups fresh baby spinach
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - Zest and juice of 1 large lemon

→ Liquids

07 - 3.5 cups low-sodium chicken broth
08 - 2 tablespoons olive oil

→ Dairy (optional)

09 - 0.25 cup grated Parmesan cheese

→ Spices and Seasonings

10 - 1 teaspoon dried oregano
11 - 0.5 teaspoon salt, plus more to taste
12 - 0.25 teaspoon black pepper
13 - Pinch of crushed red pepper flakes, optional

# How to make it:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - In the same pot, add chopped onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add orzo and oregano, stirring to coat in the oil and aromatics for approximately 1 minute.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, until orzo is tender and most of the liquid is absorbed, approximately 10 to 12 minutes.
05 - Return cooked chicken to the pot. Add spinach, lemon zest, and lemon juice. Stir until spinach is wilted and everything is well combined. Stir in Parmesan cheese if desired for a creamier finish.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve hot, garnished with extra lemon zest or Parmesan cheese.

# Helpful Hints:

01 -
  • Everything cooks in one pot, so you're not juggling pans while the chicken cools on a cutting board.
  • The lemon keeps things from feeling heavy even though the orzo creates its own creamy sauce without cream.
  • It's flexible enough to swap spinach for kale or throw in sun-dried tomatoes if that's what you have.
02 -
  • Don't skip searing the chicken first—that golden crust is where the flavor lives, and boiling it straight in broth makes it taste like nothing.
  • The orzo will continue to absorb liquid even after you turn off the heat, so if it seems slightly wet when you finish, that's actually perfect.
03 -
  • If your spinach is the adult kind with big leaves instead of baby spinach, chop it roughly before adding so it doesn't get caught in your teeth.
  • Zest the lemon before you juice it—it's easier that way and you won't lose the zest in the squeeze.
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