Easy One Pot Lemon Chicken & Orzo
This Lemon Chicken Orzo is an easy way to impress the in-laws and dinner guests. With simple, easy-to-find ingredients and a burst of flavor in each bite, this will quickly become your new favorite weeknight dish!
Servings: 4 people
Ingredients
- 4 boneless chicken thighs, about 1 pound
- 2 small lemons, 1 juiced & zested, 1 sliced
- 8 cloves garlic, thinly sliced or minced
- 5 ounces fresh spinach or kale, 1 clamshell
- 1 cup heavy cream or half and half
- 1 1/2 cups dried orzo, 9 ounces
Instructions
- Season the chicken thighs with approximately 1 teaspoon of Morton kosher salt and freshly cracked black pepper.4 boneless chicken thighs, about 1 pound
- In a large skillet, over medium-high heat, heat 2 Tablespoons of olive oil. Sear each chicken thigh for 5-7 minutes on each side until golden brown. Remove chicken from the pan and set aside.
- Reduce heat to medium-low. Add the lemon slices to the skillet and sear each side for about 2 minutes. Remove lemon slices from the pan.2 small lemons, 1 juiced & zested, 1 sliced
- Add the garlic, lemon zest, and lemon juice to the skillet. Sauté for 1-2 minutes.8 cloves garlic, thinly sliced or minced
- Pour in 1 1/2 cups of water and scrape all the brown bits off the bottom of the pan. Bring to a light boil.
- Stir in the spinach and season with an additional 1/2 teaspoon of Morton kosher salt and freshly cracked black pepper.5 ounces fresh spinach or kale, 1 clamshell
- Stir in the cream and orzo. (Note: The half and half might curdle slightly. This is expected because of the lemon juice and does not affect the flavor or texture.)1 cup heavy cream or half and half, 1 1/2 cups dried orzo, 9 ounces
- Nestle the seared chicken thighs back into the orzo mixture. Arrange lemon slices on top. Bring the mixture to a light boil. Drizzle any remaining juices from the plate over the chicken thighs.
- Cover the skillet and reduce the heat to low. Cook for 20 minutes. Remove from heat, uncover, and let rest for 5 minutes before serving.
Notes
- Use chicken thighs. I recommend using chicken thighs instead of chicken breasts for this lemon chicken orzo so that the protein is juicy and moist when you're ready to serve this dish.
- Sear the chicken. This step locks in moisture and flavor and is a must for a more delicious version of this dish.
- If you use half and half, it will curdle a little because of the lemon. Even so, this ingredient does not affect the flavor and texture of the orzo. I prefer to use it for this recipe since it is a little lighter and helps create a healthier version of this cozy dish.
- Make it more decadent – Instead of making this recipe with half and half, double the heavy cream amount. Since it has a higher fat content, you can expect a much richer consistency and flavor.
- Top with shaved parmesan – You can add parmesan shavings while the orzo is resting or add them to each serving. Parmesan provides a deliciously cheesy taste to this recipe, making it feel even more elevated.
- Use chicken broth - For an even lighter dish, you can swap out the half-and-half for chicken broth. This will boost the flavor and ensure the orzo has enough moisture.
- Save time with cooked chicken - If you're in a time crunch, you can use rotisserie chicken instead of cooking chicken thighs from scratch. I recommend removing the skin and only using the meat if you continue with this swap.
- Add other seasoning - Fresh herbs and other spices will provide an even more delicious flavor to this lemon chicken orzo. You can also include garlic powder if you want a more garlicky taste. Fresh dill, thyme, rosemary, and parsley also taste lovely with this recipe.
Nutrition
Calories: 578kcal | Carbohydrates: 52g | Protein: 33g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 175mg | Sodium: 150mg | Fiber: 4g | Sugar: 5g