Print

One-Pan Orzo Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

One-Pan Orzo Chicken combines juicy seasoned chicken with tender orzo, vegetables, Parmesan, garlic, and fresh lemon in one skillet. The orzo cooks directly in the savory broth for a creamy, flavorful weeknight dinner with minimal cleanup.

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs or chicken breasts
  • 1 cup dry orzo pasta
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 1/2 cups chicken broth, plus more as needed
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for serving

Instructions

  1. Season the chicken on both sides with salt, black pepper, paprika, oregano, and Italian seasoning.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for several minutes on each side until nicely browned. Transfer the chicken to a plate.
  3. Add the chopped onion to the same skillet and cook until softened. Stir in the minced garlic and cook briefly until fragrant.
  4. Add the dry orzo and stir it with the onion and garlic for about 1 minute to lightly toast the pasta.
  5. Pour in the chicken broth and add the cherry tomatoes. Stir well, scraping up any browned bits from the bottom of the skillet.
  6. Return the chicken to the skillet. Reduce the heat and simmer gently, stirring the orzo occasionally to prevent sticking.
  7. Cook until the orzo is tender and the chicken reaches an internal temperature of 165°F (74°C). If the orzo absorbs the liquid before becoming tender, add a small splash of additional broth and continue cooking.
  8. Stir in the fresh spinach and cook briefly until wilted.
  9. Stir the Parmesan, fresh lemon juice, and lemon zest into the orzo until combined and creamy.
  10. Taste and adjust the seasoning as needed. Garnish with fresh parsley and additional Parmesan before serving.

Notes

  • Chicken thighs stay especially juicy during cooking, but boneless, skinless chicken breasts also work well.
  • If using thick chicken breasts, cut them into smaller portions or pound them to an even thickness for more consistent cooking.
  • Stir the orzo periodically while it simmers to prevent it from sticking to the skillet.
  • Add additional chicken broth a little at a time if the orzo becomes dry before it is tender.
  • For a creamy variation, stir in a splash of heavy cream near the end of cooking.
  • For Mediterranean flavor, add sun-dried tomatoes, Kalamata olives, feta, and extra lemon.
  • Mushrooms, zucchini, bell peppers, peas, or broccoli can be added for extra vegetables.
  • For a spicy variation, add crushed red pepper flakes or cayenne pepper.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Add a splash of broth or water before reheating to restore the creamy consistency of the orzo. Reheat leftovers to 165°F (74°C).

Nutrition

Find it online: https://thefamilycooking.com/one-pan-orzo-chicken/