If you’re looking for a dish that brings zesty brightness and cozy comfort all in one pot, this One Pan Lemon Chicken Orzo Recipe is going to become your new weeknight hero. Imagine tender, juicy chicken thighs seasoned perfectly and nestled alongside creamy Parmesan-infused orzo, burstingly fresh spinach, and that irresistible pop of lemon zest and juice. It’s a dish that’s as vibrant in flavor as it is straightforward to prepare, bringing a splash of sunshine to your table with minimal fuss and maximum taste.
Ingredients You’ll Need
The beauty of this One Pan Lemon Chicken Orzo Recipe lies in its simplicity, using basic ingredients that pack a punch in texture and flavor. Each component plays a crucial role: from the tender chicken thighs that soak up all those herbs and spices, to the orzo which acts as a comforting, cheesy base, and the fresh lemon and spinach that add lightness and color.
- 1 ½ pounds boneless skinless chicken thighs: juicy and flavorful, perfect for absorbing spices.
- 2 tablespoons cornstarch: helps create a slight crust on the chicken when cooked.
- 1 teaspoon garlic powder: adds a savory depth without overpowering the dish.
- 1 teaspoon onion powder: subtly sweetens and complements the garlic.
- 1 teaspoon paprika: brings warmth and a mild smoky note.
- ½ teaspoon dried oregano: for a hint of Mediterranean aroma.
- ½ teaspoon salt: enhances all the natural flavors.
- ¼ teaspoon black pepper: adds a gentle kick.
- 1 tablespoon olive oil: for searing the chicken to golden perfection.
- 1 cup dry orzo pasta: forms the creamy, starchy base that soaks up all the juices.
- 2 ½ cups chicken broth: infuses the orzo with savory goodness while cooking.
- 2 cups baby spinach (chopped): adds vibrant color and nutrition.
- ½ cup Parmesan cheese (freshly grated): for that rich, cheesy creaminess.
- 1 lemon (juiced and zested): the star ingredient that brightens and balances the whole dish.
How to Make One Pan Lemon Chicken Orzo Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken thighs dry to ensure a nice sear and cut them into bite-sized pieces. Toss the chicken gently with cornstarch and a well-balanced mix of garlic powder, onion powder, paprika, oregano, salt, and black pepper. This coating not only flavors the chicken but also helps create a light crust when cooked, sealing in those delicious juices.
Step 2: Sear the Chicken
Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add the chicken pieces and cook them, stirring occasionally, until they are browned and fully cooked through, reaching an internal temperature of 165ºF (74ºC). This step locks in flavor and gives you that perfectly juicy chicken every time. Once done, remove the chicken and set it aside — we’ll bring it back later to add to the orzo.
Step 3: Cook the Orzo
In the same skillet, toss in the dry orzo, letting it toast slightly for a minute to boost its nutty flavor. Pour in the chicken broth, making sure to scrape up any browned bits stuck to the pan bottom — those bits add incredible depth. Bring it to a boil, then reduce the heat to medium-low, cover, and simmer. Stir now and then, cooking for around 8–10 minutes until the orzo is tender and most of the broth is absorbed, creating a luscious base ready for the final ingredients.
Step 4: Wilt the Spinach and Melt the Cheese
Turn the heat down to low and stir in the chopped baby spinach along with freshly grated Parmesan cheese. The spinach will gently wilt from the residual heat, while the Parmesan melts beautifully into the orzo, turning it creamy and irresistible. This step is what adds a tender green freshness balanced by savory richness.
Step 5: Add the Lemon and Return the Chicken
Now it’s time for the lemon magic. Add the zest and fresh lemon juice to the skillet, stirring gently to infuse the bright citrus flavor into every bite. Return the cooked chicken to the pan and fold everything together carefully. The lemon juice brings a stunning brightness that cuts through the creamy orzo and enriched chicken flavors, making this dish unforgettable.
Step 6: Final Taste and Serve
Give your dish a taste and adjust the seasoning with a pinch more salt or a squeeze of lemon juice, depending on your preference. Serve warm, garnished with extra Parmesan, a few lemon slices, or a sprinkle of black pepper. This final touch elevates the presentation and adds a pop of freshness.
How to Serve One Pan Lemon Chicken Orzo Recipe
Garnishes
Simple garnishes like a twist of lemon peel or extra grated Parmesan go a long way to brighten the plate and enhance the flavors. A sprinkle of fresh herbs such as parsley or basil can also add a vibrant green note and make the dish feel extra special.
Side Dishes
This dish is fantastic on its own, but for a little variety, serve with a crisp green salad dressed lightly with lemon vinaigrette or some roasted seasonal vegetables. A warm crusty bread or garlic bread is also a lovely side to soak up any leftover sauce from the pan.
Creative Ways to Present
For a special dinner, consider plating the orzo and chicken in shallow bowls, garnished with edible flowers or microgreens to elevate the look. Serving in rustic cast iron skillets straight from stove to table adds a cozy, inviting vibe that your guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The orzo may absorb more liquid as it sits, so add a splash of broth or water when reheating to loosen it up.
Freezing
This recipe freezes well if you want to prep in advance. Place cooled portions in freezer-safe containers or zip-top bags and freeze for up to 2 months. Thaw in the fridge overnight before reheating to maintain texture and flavor.
Reheating
Reheat gently over medium-low heat on the stove, stirring often and adding a little broth or water as needed to keep the orzo creamy and prevent sticking. The lemon flavor stays fresh, but you can always add a little extra zest or juice to brighten it back up.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work fine but tend to dry out quicker than thighs, so cook them with a bit more care to avoid toughness. Adjust cooking time accordingly and watch for an internal temperature of 165ºF.
Is orzo pasta gluten-free?
Traditional orzo is made from wheat, so it contains gluten. If you need a gluten-free option, look for orzo-style pasta made from rice or other gluten-free grains, and adjust cooking time as needed.
Can I make this recipe vegetarian?
Yes! For a vegetarian version, swap the chicken with hearty vegetables like mushrooms or artichoke hearts, and use vegetable broth instead. Add protein with chickpeas or your favorite plant-based chicken substitute.
What if I prefer a stronger lemon flavor?
Great question! Feel free to add more lemon zest or an extra squeeze of lemon juice at the end to brighten up the dish. Just add gradually and taste to keep the balance perfect.
Can I prepare parts of this recipe in advance?
You can season the chicken the day before and keep it refrigerated. Or cook the chicken fully and store it separately, then combine everything when you make the orzo. This helps speed up your cooking when time is tight.
Final Thoughts
There’s something truly magical about a meal that combines simplicity, flavor, and ease so effortlessly. This One Pan Lemon Chicken Orzo Recipe delivers all that and more, becoming a reliable favorite to whip up any day of the week. It’s fresh, comforting, and full of bright, satisfying flavors that make you feel right at home. Give it a try, and I promise it will quickly earn a treasured spot in your recipe rotation!
Print
One Pan Lemon Chicken Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One Pan Lemon Chicken Orzo is a quick and flavorful weeknight dinner featuring tender chicken thighs, vibrant lemon zest and juice, cheesy Parmesan, and nutritious spinach all cooked together with tender orzo pasta in a single skillet. Ready in just 30 minutes, it’s an easy and satisfying meal perfect for busy evenings.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken thighs (about 4 thighs)
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Pasta and Other Ingredients
- 1 cup dry orzo pasta
- 2 ½ cups chicken broth
- 2 cups baby spinach (chopped)
- ½ cup Parmesan cheese (freshly grated)
- 1 lemon (juiced and zested)
Instructions
- Prepare and Season Chicken: Pat the chicken thighs dry with paper towels and cut into bite-sized pieces. In a bowl, toss the chicken with cornstarch, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper until evenly coated.
- Cook Chicken: Heat olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for 8-12 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165ºF (74ºC). Remove the chicken from the skillet and set it aside.
- Cook Orzo: Stir the dry orzo into the skillet, then pour in the chicken broth. Scrape the bottom of the pan to deglaze and release any browned bits. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add Spinach and Cheese: Reduce heat to low and stir in the chopped spinach and freshly grated Parmesan cheese. Allow the spinach to wilt and the cheese to melt into the orzo for about 2 minutes. Then remove the skillet from the heat.
- Finish with Lemon and Chicken: Add the lemon zest and lemon juice (about 2–3 tablespoons, to taste) to the skillet. Return the cooked chicken to the pan and gently stir to combine all ingredients evenly.
- Adjust and Serve: Taste and adjust seasoning with additional salt or lemon juice if desired. Serve warm, garnished with lemon slices, extra Parmesan, or black pepper as preferred.
Notes
- Use boneless skinless chicken thighs for juicier, tender meat that cooks quickly.
- Freshly grate the Parmesan cheese for the best flavor and melting quality.
- If you don’t have orzo, you can substitute with other small pasta shapes like acini di pepe or small elbow macaroni.
- To make this dish dairy-free, omit the Parmesan and add extra spinach or a splash of lemon juice for brightness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
