One-Pot Lemon Garlic Chicken Orzo (Print Version)

Tender chicken, lemon, garlic, orzo, and spinach cooked together in one pot for a vibrant Mediterranean dish.

# What You’ll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper

→ Aromatics & Base

04 - 2 tbsp olive oil
05 - 1 medium yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - Zest of 1 lemon
08 - Juice of 1 lemon, approximately 3 tbsp

→ Orzo & Broth

09 - 1.5 cups orzo pasta
10 - 3 cups low-sodium chicken broth
11 - 0.5 cup dry white wine, optional; substitute with additional broth

→ Vegetables & Finish

12 - 4 cups fresh baby spinach
13 - 0.33 cup freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges for serving

# How-To Steps:

01 - Season chicken pieces with salt and pepper.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides, approximately 5 to 6 minutes. Transfer chicken to a plate; it does not need to be fully cooked through.
03 - In the same pot, add chopped onion and cook until softened, approximately 3 minutes. Add minced garlic and lemon zest, cooking for 1 minute until fragrant.
04 - Stir in orzo and toast for 1 to 2 minutes, stirring frequently.
05 - Pour in white wine if using, scraping up any browned bits from the bottom. Let simmer for 1 minute.
06 - Add chicken broth and lemon juice; bring to a gentle boil.
07 - Return chicken and any accumulated juices to the pot. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
08 - Stir in spinach and cook uncovered for 2 to 3 minutes, until wilted and orzo reaches al dente texture.
09 - Remove from heat. Stir in Parmesan and parsley. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
10 - Serve warm with extra Parmesan cheese and lemon wedges.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means one pan to wash and more time actually enjoying your food.
  • Lemon and garlic do most of the flavor work, so even on autopilot it tastes intentional and restaurant-worthy.
  • The orzo gets creamy and tender without any cream, absorbing all the chicken broth magic naturally.
02 -
  • Don't skip the searing step even though you're doing everything in one pot—that golden crust on the chicken is where the real flavor lives.
  • Orzo cooks faster than regular rice-shaped pasta, so watch it around the 10-minute mark so it doesn't turn mushy before the spinach goes in.
03 -
  • Use a deep skillet or Dutch oven so the pasta has room to move around and cook evenly without crowding.
  • Taste the broth before you add the orzo so you know if it needs more salt—the pasta will absorb it all as it cooks, and you can't take salt out once it's in.
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