One-Pot Lemon Chicken Orzo
Lemon keeps this creamy dinner lively rather than heavy. The orzo cooks directly in chicken broth, releasing starch that thickens the pan naturally, so it needs only a small finish of parmesan.
Orzo can stick as it absorbs liquid, so give the pan a good scrape every few minutes. Take it off the heat while it still looks slightly loose; it thickens quickly during the five-minute rest.
Mia's tips
- •Zest the lemon before juicing it.
- •Stir the orzo regularly, especially around the pan edges.
- •Add broth when reheating because the pasta continues to absorb sauce.
Recipe
One-Pot Lemon Chicken Orzo
Golden chicken thighs and creamy lemon orzo cooked together in one pan for a bright, comforting weeknight dinner.
Prep12m
Cook30m
Total42m
Serves4
Ingredients
Instructions
- 1Season chicken. Brown in olive oil over medium-high for 4 minutes per side; remove.
- 2Lower heat to medium. Cook garlic for 30 seconds, add orzo, and toast for 1 minute.
- 3Stir in broth and half the lemon zest. Return chicken, cover, and simmer gently for 12 minutes, stirring orzo twice.
- 4Uncover and cook until chicken reaches 165°F and orzo is tender, adding a splash of broth if needed.
- 5Stir in spinach, parmesan, lemon juice, and remaining zest. Rest 5 minutes before serving.
Nutrition (per serving, estimated)
438 kcal calories35 g protein43 g carbs15 g fat
