One-Pot Lemon Chicken and Orzo

Name: One-Pot Lemon Chicken and Orzo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: 2 pounds boneless/skinless chicken breasts or thighs; 2 tablespoons olive oil; 1 large onion; 4-5 cloves garlic; 1 teaspoon dried thyme; 1 teaspoon Italian seasoning; 2 tablespoons all-purpose flour; 2 cups chicken stock; 2 tablespoons Dijon mustard; 1 ½ cups dry orzo; 1 cup heavy cream; ½ cup grated Parmesan cheese; 4 tablespoons lemon juice; Zest of 1 lemon; 10 ounces Cherry or grape tomatoes; 5 ounces fresh baby spinach; salt and pepper to taste

User Reviews

4.8

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Course
Main Course

One-Pot Lemon Chicken and Orzo

Iris Warren

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Tender chicken, orzo pasta, tomatoes and spinach come together in a lemony cream sauce for a delicious dinner made all in one pan. This one-pot lemon chicken and orzo will become a weeknight dinner favorite in no time!

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Ingredients

Servings

2 pounds boneless/skinless chicken breasts or thighs
2 tablespoons olive oil
1 large onion diced
4-5 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon Italian seasoning
2 tablespoons all-purpose flour
2 cups chicken stock
2 tablespoons Dijon mustard
1 ½ cups dry orzo
1 cup heavy cream
½ cup grated Parmesan cheese
4 tablespoons lemon juice
Zest of 1 lemon
10 ounces Cherry or grape tomatoes halved (optional)
5 ounces fresh baby spinach
salt and pepper to taste

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Instructions

If using chicken breasts, butterfly them. If using thighs, you can skip butterflying the meat.
Pat the chicken dry with paper towels and season all sides generously with salt and pepper.
In a large dutch oven, heat the olive oil over medium heat. Once hot, add the chicken (working in batches as needed) and cook until golden brown on both sides and fully cooked through (the internal temperature should read 165°F), 5-7 minutes per side. Remove the chicken to a plate.
Keeping the pan over medium heat, add the onion and cook until softened, about 5 minutes. Add the garlic and herbs and cook for 1 additional minute.
Add the flour to the pot; stir to coat the onion and garlic and cook for about 1 minute before adding the chicken stock and mustard. Stir well to combine, using your spoon to scrape the browned bits from the bottom of the pot as you do. Bring to a simmer.
Add the orzo, cream, parmesan, lemon juice and zest, and tomatoes (if using), along with a heavy pinch of salt and pepper. Stir to combine. Reduce the heat to low; cover and simmer for 8-10 minutes or until the orzo is cooked through, stirring occasionally.
Once the orzo is cooked, taste for seasoning and add additional salt and pepper as needed.
Stir in the spinach and nestle the chicken back to the pot. Allow the spinach to wilt and the chicken to warm back through before serving. Serve with additional parmesan cheese and a squeeze of lemon if desired.