Lemon Chicken and Orzo (One Pan, 30 Min) Recipe
This vibrant and easy one-pan Lemon Chicken and Orzo recipe combines juicy pan-seared chicken thighs with tender orzo pasta, fresh vegetables, and bright lemon flavors for a wholesome, delicious meal ready in just 30 minutes. Perfect for a quick weeknight dinner, it’s wholesome, packed with protein and vitamins, and customizable with your favorite herbs and veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings (or 4 smaller portions)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Vegetables
- 1 pound boneless skinless chicken thighs, trimmed of excess fat (or boneless breasts)
- 1 tablespoon olive oil (or use half butter, half oil)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 medium onion, diced (~1 cup/160 grams)
- 1 red bell pepper, diced (~1 cup/150 grams)
Orzo
- 1 cup dried orzo
- 3 cups chicken broth
- 1 lemon, juice and zest (save 1 teaspoon zest for finishing)
- 1 1/2 tablespoons capers, rinsed
Finishes
- 2 tablespoons chopped fresh herbs (parsley, dill, oregano, or thyme)
- 2 cups fresh baby spinach, roughly chopped
Instructions
- Pan Sear Chicken: Even out the chicken thighs by gently pounding them with the heel of your hand for even cooking. Sprinkle with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pan sear the chicken thighs for 5-7 minutes total, turning halfway through, until golden brown and cooked to an internal temperature of 160°F (71°C). Remove from pan and rest for 5 minutes. Cut into bite-sized pieces, cover loosely with foil to keep warm.
- Sauté Vegetables: Add remaining 1/2 tablespoon oil to the same skillet. Add diced onions and red bell peppers. Sauté for 2 minutes until vegetables soften slightly.
- Cook Orzo: Add orzo to the skillet and toast, stirring frequently, for 1-2 minutes. Pour in chicken broth, lemon juice (start with less and adjust later), half the lemon zest, and rinsed capers. Stir well, scraping up any browned bits from the pan. Bring to a boil, then reduce heat to medium-low for a gentle simmer. Cover and cook for 7-9 minutes for al dente or 8-10 minutes for softer texture. If the liquid evaporates before orzo is tender, add a splash more broth or water and continue cooking.
- Finish Dish: Stir in chopped spinach and cook until wilted, about 30 seconds. Add the cooked chicken pieces and fresh herbs, mixing well. Taste and adjust seasoning with salt, pepper, and remaining lemon zest. Serve immediately with lemon slices or wedges if desired.
Notes
- More vegetable options: celery, zucchini, mushrooms can be used in place of or alongside the onions and peppers.
- Herb options: fresh basil, thyme, chives, dill, parsley, oregano or dried Italian seasoning (1 tbsp fresh herbs = 1 tsp dried).
- To grill chicken instead of pan searing: oil grill grates, heat grill to medium-high, cook chicken until 160°F internal temperature. Rest and cut before adding to dish.
- Substitutions: replace chicken with shrimp or tofu; orzo with pearl couscous (use 1.5 cups liquid) or fine egg noodles (use 2 1/4 cups liquid).
- Shortcuts: use chopped rotisserie chicken warmed in microwave before adding; substitute egg noodles for orzo to save time.
- Make ahead: can be made 1-2 hours ahead and reheated gently on stovetop with splash of water or broth.
- Storage: refrigerate leftovers in airtight container up to 3 days; reheat covered with splash of water. Freeze up to 3 months; thaw in fridge before reheating.
