One-Pot Lemon Chicken Orzo
Golden chicken, orzo, spinach and Parmesan in a creamy lemon sauce, all cooked in one pot in 35 minutes. Cozy, bright and family-friendly.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 465
- Protein
- 39 g
- Per serving
- $2.93
Why this recipe works
This tastes like a cross between risotto and chicken soup, and it all happens in one pot. Stir it every couple of minutes while the orzo cooks so it does not stick.
- Toasting the orzo in the chicken drippings gives it a nutty flavor.
- Orzo cooks in the broth like risotto, releasing starch that makes the sauce creamy without cream.
- Lemon zest and juice go in at the end so the flavor stays bright.
Ingredients
You will need
- Large deep skillet or Dutch oven
Method
Tap a step number to mark it done.
Brown the chicken
Season the chicken with the salt and oregano. Heat the oil in the pot over medium-high heat and brown the chicken, then move it to a plate. It does not need to be cooked through yet.
Toast the orzo
Lower the heat to medium. Add the butter, onion and garlic and cook until soft, then stir in the orzo and toast for 1 minute.
Simmer
Pour in the broth, scrape up the browned bits and bring to a simmer. Return the chicken and cook, stirring every couple of minutes, until the orzo is tender and creamy.
Finish
Stir in the spinach until wilted, then the lemon zest, lemon juice and Parmesan. Loosen with a splash of broth if needed, scatter with herbs and serve.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Stir often; orzo likes to settle and stick to the bottom of the pot.
- It thickens as it stands. Add a splash of broth or water to leftovers when reheating.
- Add a pinch of red pepper flakes with the garlic for a little warmth.
Nutrition per serving
465 calories
$2.93 estimated cost per serving
Where the calories come from
| Protein | 34% of calories | 39 g |
|---|---|---|
| Carbs | 33% of calories | 38 g |
| Fat | 33% of calories | 17 g |
| Fiber | 2 g | |
| Sodium | 1360 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I use chicken breast?
Yes. Cut it into even pieces and do not overcook it during browning; it finishes cooking with the orzo.
How do I make it dairy-free?
Use olive oil instead of butter and leave out the Parmesan; a little extra lemon keeps it bright.
Can I make it ahead?
It is best fresh, but leftovers keep 3 days. Reheat with extra broth because the orzo keeps absorbing liquid.
