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One Pot Lemon Chicken and Orzo
5 from 174 votes

One Pot Lemon Chicken and Orzo

This one-pot recipe features seared boneless skinless chicken thighs simmered with orzo pasta, fresh kale, shallot, garlic, herbs, and a lemon-infused sauce finished with Parmesan and cream. The lemon juice and zest provide bright acidity, balanced by the umami from Parmesan and richness of heavy cream. The orzo cooks in the same pot, absorbing the flavors and creating a creamy texture with tender chicken and wilted kale mixed throughout.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 ½ pounds chicken thighs boneless, skinless
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons butter unsalted
  • 2 shallot diced, large
  • 3 cloves garlic minced
  • 2 teaspoons thyme chopped fresh leaves
  • 1 teaspoon rosemary chopped, fresh
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 ½ teaspoons Dijon mustard
  • 1 cup orzo pasta
  • 1 bunch kale stems removed and leaves torn into bite-sized pieces
  • ⅓ cup Parmesan Cheese freshly grated
  • ¼ cup heavy cream
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest

Instructions

    Cup of Yum
  1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  3. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
  4. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
  7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes.
  8. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the Dutch oven.
  9. Serve immediately.