Lemon Chicken Orzo
A bright and easy one-pot meal featuring tender chicken, rice-shaped orzo pasta, and fresh lemon flavors that comes together in about 30 minutes.
Equipment
- 1 Large skillet or sauté pan with lid
- 1 Sharp knife and cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Citrus juicer or reamer
- 1 Microplane or zester
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 1.5 cups Orzo pasta
- 2 large Fresh lemons juiced and zested
- 3 cups Chicken broth
- 4 cloves Garlic minced
- 2 tablespoons Olive oil
- 1 medium Yellow onion diced
- 1/4 cup Fresh parsley or dill chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup Parmesan cheese grated, optional
- 2 cups Baby spinach optional
- 1 cup Cherry tomatoes halved, optional
Instructions
- Season chicken pieces with salt and pepper on all sides before cooking.
- Heat olive oil in your large skillet over medium-high heat until it shimmers.
- Add chicken pieces in a single layer and cook for 4-5 minutes per side until golden brown.
- Remove cooked chicken from the pan and set aside on a plate.
- Add diced onion to the same pan and cook for 3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in the orzo and toast for 1-2 minutes, stirring frequently.
- Add chicken broth, lemon juice, and lemon zest to the pan and stir well.
- Return the chicken pieces to the pan and bring everything to a boil.
- Reduce heat to low, cover the pan, and simmer for 12-15 minutes until orzo is tender.
- Stir in fresh spinach if using and let it wilt for 1-2 minutes.
- Remove from heat and stir in fresh herbs and Parmesan cheese.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Let the dish rest for 3 minutes before serving to allow flavors to blend.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating. This dish does not freeze well as the orzo becomes mushy.