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One-Pot Lemon Chicken Orzo

Close-up of a skillet filled with tender lemon chicken orzo, garnished with fresh parsley.
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A bright and flavorful one-pot orzo dish with tender chicken and fresh herbs, perfect for a quick weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup orzo pasta
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Lemon wedges, for serving

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add orzo, onion, and garlic to the skillet. Cook, stirring, for 1-2 minutes until onion is softened and garlic is fragrant.
  3. Pour in chicken broth, lemon juice, oregano, salt, and pepper. Bring to a boil, scraping up any browned bits from the bottom of the skillet.
  4. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until orzo is tender and most of the liquid has been absorbed.
  5. Stir in fresh parsley and dill.
  6. Serve hot, with lemon wedges on the side.

Notes

  • For a creamier texture, stir in 1/4 cup of grated Parmesan cheese at the end.
  • This dish reheats well and is great for meal prep lunches. Store in an airtight container in the refrigerator for up to 3 days.
  • Add a handful of spinach or peas during the last 5 minutes of cooking for extra vegetables.

Nutrition

Find it online: https://delishsymphony.com/lemon-chicken-orzo-one-pot-dinner/