Name: One-Pan Lemon Chicken & Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean‑Inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts; 2 tbsp olive oil; Salt, to taste; Black pepper, to taste; 3 garlic cloves, minced; Zest and juice of 1 lemon; 1 cup orzo pasta; 3 cups chicken broth; 1 cup fresh spinach or peas (optional); 2 tbsp fresh parsley, chopped; Grated Parmesan cheese (optional)

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One-Pan Lemon Chicken & Orzo is a bright, comforting, and incredibly easy meal made in just one skillet. Juicy chicken, tender orzo, and fresh lemon come together with herbs and a light broth for a dish that feels both cozy and refreshing. It’s the kind of dinner I love when I want minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

I love how everything cooks together in a single pan, which means fewer dishes and more flavor as the ingredients blend perfectly. The lemon adds a vibrant touch that balances out the savory chicken and creamy orzo. It’s a complete meal—protein, pasta, and even some veggies if I throw them in. Plus, it’s ready in under an hour, making it great for busy nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Olive oil
Salt
Black pepper
Garlic cloves, minced
Lemon zest and juice
Orzo pasta
Chicken broth
Fresh spinach or peas (optional)
Fresh parsley
Grated Parmesan (optional)

Directions

I start by seasoning the chicken with salt, pepper, and a little lemon zest.
In a large skillet, I heat olive oil and sear the chicken on both sides until golden brown, then set it aside.
In the same pan, I sauté garlic until fragrant, then stir in the orzo to toast it slightly.
I pour in the chicken broth and lemon juice, then return the chicken to the pan, nestling it into the orzo.
I cover the skillet and simmer until the orzo is tender and the chicken is fully cooked, about 15 to 20 minutes.
If I’m using spinach or peas, I stir them in during the last few minutes of cooking.
I finish with chopped parsley and a sprinkle of Parmesan before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I use bone-in chicken thighs for extra flavor, though they take a bit longer to cook. I also like swapping spinach for kale or adding sun-dried tomatoes for a richer taste. When I want something creamier, I stir in a splash of cream or a spoonful of cream cheese at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the dish gently in a pan over low heat with a splash of broth or water to loosen the orzo. It also heats well in the microwave—just make sure to cover it to keep the moisture in.

FAQs

Can I use rice instead of orzo?

I don’t recommend a direct swap, since rice needs different cooking time and liquid. But if I want to use rice, I cook it separately and add it in at the end.

What type of chicken works best?

I usually use boneless, skinless chicken thighs because they stay juicy, but breasts work well too—just don’t overcook them.

Can I make this recipe ahead of time?

Yes, I sometimes make the whole dish ahead and reheat it later. It holds up well and the flavors deepen as it sits.

Is orzo the same as rice?

No, orzo is actually a small pasta shaped like rice. It cooks much faster and gives the dish a creamy, risotto-like texture.

How do I keep the orzo from sticking?

I stir it a few times while it cooks and make sure there’s enough broth in the pan. I also add a little extra liquid if it looks too dry.

Conclusion

One-Pan Lemon Chicken & Orzo is a simple, satisfying meal that I can make anytime with just a few ingredients and one pan. The fresh lemon and herbs lift the whole dish, and the orzo soaks up all those savory juices for a comforting bite every time. Whether it’s a weeknight dinner or a quick weekend meal, this is one recipe I always keep in rotation.