Description
This one pan lemon orzo with chicken is a delicious and easy meal that combines tender chicken, zesty lemon, and creamy orzo, all cooked in one pot for minimal cleanup.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper.
- Add chicken to the skillet and cook until browned, about 5-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, add orzo and toast for 1-2 minutes until slightly golden.
- Pour in chicken broth, lemon juice, and lemon zest. Stir to combine.
- Add cherry tomatoes and spinach, then return the chicken to the skillet. Bring to a simmer.
- Cover and reduce heat to low. Cook for 15-20 minutes or until orzo is al dente and chicken is cooked through.
- Stir in Parmesan cheese and garnish with fresh parsley before serving.
Notes
- For added flavor, marinate chicken in lemon juice and herbs before cooking.
- Feel free to add other vegetables like bell peppers or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: one pan lemon orzo with chicken, easy chicken recipes, one pot meals, lemon orzo recipe, Mediterranean chicken