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Mediterranean

Lemon Chicken Orzo

Boneless chicken thighs cook with orzo, lemon, spinach, garlic, and broth in one pot. The lemon goes in at the end, and the chicken is done at 165°F.

Prep
15 min
Cook
28 min
Total
43 min
Servings
4
Difficulty
Easy
Jump to recipe
Skillet of lemon chicken pieces and orzo with spinach and lemon zest.

Why you’ll love it

  • Chicken is seared and finished to 165°F before the orzo goes in, so the pasta timing does not overcook the meat.
  • Lemon zest and juice are added off the heat, which keeps the flavor bright instead of muted.
  • Orzo releases starch into the broth and makes a light sauce without cream.
  • Spinach wilts in the residual heat and does not need a long cook.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the chicken dry and season it with the salt and pepper.

  2. 2

    Heat the oil in a deep skillet or Dutch oven over medium-high heat. Cook the chicken until browned and the thickest pieces read 165°F, about 6 to 8 minutes. Move it to a plate.

  3. 3

    Lower the heat to medium. Add the onion and cook until softened, about 4 minutes. Stir in the garlic for 30 seconds.

  4. 4

    Stir in the orzo, then the broth. Bring to a simmer. Cover and cook, stirring once, until the orzo is tender, about 12 minutes.

  5. 5

    Return the chicken and any juices. Stir in the spinach, lemon zest, and lemon juice. Cook 1 minute, until the spinach wilts.

  6. 6

    Take the pot off the heat. Stir in the parmesan. Add a splash of broth if the orzo looks tight. Serve right away.

Pro tips

  • Zest the lemon before you juice it. A zested lemon is slippery to hold.
  • If the chicken is already at 165°F, you only need to warm it back through at the end, not recook it.
  • Taste the lemon. One lemon is usually enough. A second would make the broth sharp.

Easy substitutions

boneless chicken thighs
chicken breast, still cooked to 165°F
baby spinach
2 cups chopped kale, added with 3 minutes left on the orzo
chicken broth
vegetable broth

Storage and reheating

Storage

Refrigerate in a covered container for up to 3 days.

Reheating

Warm in a saucepan over medium-low with a splash of broth until the chicken reaches 165°F again, about 6 minutes. Add the splash before the orzo sticks.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
470
Protein
36 g
Carbs
44 g
Fat
14 g
Fiber
3 g

Moderate · One Pan, Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients