One Pot Lemon Chicken Orzo
Chicken thighs with orzo, lemon, spinach, and Parmesan, cooked together in one skillet.
Ingredients
For the chicken
- 750 g boneless, skinless chicken thighs unfolded, excess fat trimmed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon fine salt
- ½ teaspoon black pepper
For the orzo
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion about 120 g, finely diced
- ¼ teaspoon fine salt
- 3 garlic cloves minced
- 250 g dry orzo
- 800 ml low-sodium chicken broth plus a little extra if needed
- 1 teaspoon finely grated lemon zest yellow part only
- 1 teaspoon dried oregano
- 100 g baby spinach
- 40 g Parmesan finely grated
- 2 tablespoons fresh lemon juice plus more to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons extra virgin olive oil in a deep, heavy-bottomed skillet over medium-high heat. Add the 750 g boneless, skinless chicken thighs and season the exposed side with some of the ½ teaspoon fine salt and ½ teaspoon black pepper. Cook for about 4 minutes, then turn and season the other side with the remaining chicken salt and pepper. Cook for about 3 minutes more, until browned. Transfer to a plate.
- Reduce the heat to medium. Add 2 tablespoons extra virgin olive oil, 1 small yellow onion, diced, and ¼ teaspoon fine salt. Cook for 4–5 minutes, stirring occasionally, until softened. Add 3 garlic cloves, minced, and cook for 30 seconds.
- Add the 250 g dry orzo and stir for 1 minute. Pour in 800 ml low-sodium chicken broth, scraping up the browned bits from the bottom of the skillet. Stir in 1 teaspoon finely grated lemon zest and 1 teaspoon dried oregano, then bring to a gentle simmer.
- Return the chicken and its juices to the skillet. Cover and simmer gently for 8–10 minutes, stirring the orzo occasionally across the bottom to prevent sticking. Check that the orzo is tender and the chicken reaches at least 74 °C in its thickest part; continue cooking if necessary.
- Transfer the cooked chicken to a clean plate. Stir the 100 g baby spinach into the orzo over low heat for 1–2 minutes, until wilted. Remove from the heat and stir in 40 g Parmesan and 2 tablespoons fresh lemon juice. If the orzo is too thick, add a little extra hot broth, a tablespoon at a time, until it reaches a loose, spoonable consistency. Taste and adjust the seasoning or lemon juice if needed.
- Return the chicken and any juices to the skillet. Sprinkle with 2 tablespoons chopped fresh parsley and serve.
Notes
Adjust the consistency: Use the full 800 ml of broth to cook the orzo. If it becomes too thick, stir in a little extra hot broth, a tablespoon at a time, until loosened.
Stir along the bottom: Gently lift the chicken when stirring so you can reach the orzo underneath and prevent it from sticking.
Balance the lemon: Add the measured lemon juice first, then taste after stirring in the Parmesan. Add more juice a teaspoon at a time if you prefer a brighter flavor.
Serve promptly: Orzo continues to absorb liquid after cooking, so serve while the sauce is still loose and spoonable.
Nutrition
Calories: 675kcal | Carbohydrates: 55g | Protein: 53g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 185mg | Sodium: 850mg | Potassium: 998mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2647IU | Vitamin C: 16mg | Calcium: 205mg | Iron: 4mg
