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
Scale
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.
