One-Pot Lemon Garlic Chicken Orzo (Printable version)

Tender chicken with creamy orzo, bright lemon, garlic, and fresh spinach in a comforting one-pot meal.

# What you need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper

→ Aromatics and Base

04 - 2 tbsp olive oil
05 - 1 medium yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - Zest of 1 lemon
08 - Juice of 1 lemon, approximately 3 tbsp

→ Orzo and Broth

09 - 1.5 cups orzo pasta
10 - 3 cups low-sodium chicken broth
11 - 0.5 cup dry white wine, optional or substitute with additional broth

→ Vegetables and Finish

12 - 4 cups fresh baby spinach
13 - 0.33 cup freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges for serving

# How to Make It:

01 - Season chicken pieces generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides, approximately 5 to 6 minutes. Transfer chicken to a plate; it does not need to be fully cooked through.
03 - In the same pot, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and lemon zest, cooking for 1 minute until fragrant.
04 - Stir in the orzo and toast for 1 to 2 minutes, stirring frequently to coat with oil.
05 - Pour in the white wine if using, scraping up any browned bits from the bottom of the pot. Let it simmer for 1 minute.
06 - Add chicken broth and lemon juice; bring to a gentle boil.
07 - Return the chicken and any accumulated juices to the pot. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
08 - Stir in the fresh spinach and cook uncovered for 2 to 3 minutes, until wilted and orzo reaches al dente texture.
09 - Remove from heat. Stir in Parmesan cheese and fresh parsley. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
10 - Transfer to serving bowls and serve warm with extra Parmesan cheese and lemon wedges on the side.

# Expert Advice:

01 -
  • One pot means one cleanup, which feels like a small victory on weeknights when exhaustion is real.
  • The chicken stays impossibly tender while the orzo absorbs all those lemony, garlicky juices without tasting one bit dry.
  • It's the kind of dish that looks elegant enough for guests but tastes like pure comfort food.
02 -
  • Don't fully cook the chicken during the sear step—it finishes cooking in the broth and stays tender instead of turning rubbery.
  • Toasting the orzo before adding liquid makes all the difference between boring and complex tasting—don't rush this minute.
  • Fresh lemon zest added early infuses the entire dish, but the juice goes in with the broth so it stays bright and doesn't cook off.
03 -
  • Buy chicken thighs instead of breasts—they're forgiving, stay moist, and honestly taste better for a fraction of the price.
  • Zest your lemon before you juice it, and always zest over the food rather than zesting into a bowl and transferring (you lose all those flavor oils).
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