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Homemade One-Pot Lemon Chicken and Orzo photo
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One-Pot Lemon Chicken and Orzo

A creamy, lemony one-pot chicken and orzo that's quick to make and full of bright flavor.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4-5 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 tablespoons Dijon mustard
  • 1.5 cups dry orzo
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons lemon juice
  • 1 zest of 1 lemon
  • 10 ounces cherry or grape tomatoes, halved optional
  • 5 ounces fresh baby spinach
  • Salt and pepper to taste

Instructions

  • If using chicken breasts, butterfly them; if using thighs, leave whole. Pat the chicken dry and season all over with salt and pepper.
  • Heat the olive oil in a large Dutch oven over medium heat. Working in batches if needed, brown the chicken until golden and cooked through, about 5–7 minutes per side; the internal temperature should reach 165°F. Transfer the chicken to a plate.
  • Keep the pot over medium heat and add the diced onion. Cook until softened, about 5 minutes, then add the minced garlic, dried thyme, and Italian seasoning and cook 1 minute more.
  • Sprinkle the flour over the onion mixture and stir to coat; cook about 1 minute. Gradually add the chicken stock and Dijon mustard, stirring and scraping up any browned bits. Bring to a simmer.
  • Add the dry orzo, heavy cream, grated Parmesan, lemon juice, lemon zest, and the halved tomatoes (if using). Season with a heavy pinch of salt and some pepper, stir to combine, then reduce heat to low.
  • Cover and simmer gently, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 8–10 minutes.
  • Taste and adjust seasoning with additional salt and pepper if needed. Stir in the baby spinach until wilted.
  • Return the chicken to the pot, nestling it into the orzo; allow it to warm through for a few minutes before serving.

Equipment

  • 6-quart Dutch Oven
  • Deep sauté pan
  • Instant-read thermometer

Notes

  • Butterflying breasts ensures even thickness.
  • Cook the chicken in batches to avoid overcrowding the pan.
  • Stir occasionally while the orzo simmers to prevent sticking.
  • Add tomatoes only if desired for brightness.