Description
This One Pot Lemon Chicken Orzo is your weeknight dinner hero! Bright, zesty, and all made in one pot, it’s the perfect no-fuss meal that tastes like you spent hours in the kitchen.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1½ cups dried orzo pasta (about 10 oz)
- 4 cups low-sodium chicken broth
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 large lemon (for both juice and zest)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 1 cup fresh spinach, roughly chopped
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken pieces with salt and pepper. Zest lemon before juicing and keep zest and juice separate.
- Heat 2 tablespoons olive oil in Dutch oven over medium-high heat. Add chicken in a single layer, working in batches if needed. Brown for 2-3 minutes per side, then transfer to a plate.
- Add remaining tablespoon oil to pot. Sauté onion and carrots for 3-4 minutes until softening. Add garlic, oregano, thyme, and red pepper flakes, cooking for 30 seconds until fragrant.
- Stir in orzo and toast for 1 minute. Pour in chicken broth, lemon juice, and ½ teaspoon lemon zest, scraping up any browned bits from the pot bottom.
- Return chicken to pot with accumulated juices. Bring to a boil, then reduce to a simmer. Cover and cook 8-10 minutes, stirring occasionally, until orzo is tender and chicken reaches 165°F.
- Remove from heat. Stir in spinach until wilted, then fold in Parmesan, parsley, and remaining lemon zest. Season to taste with salt and pepper.
- Let rest 5 minutes before serving to allow sauce to thicken slightly.