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One Pot Lemon Chicken Orzo

One Pot Lemon Chicken Orzo

One Pot Lemon Chicken Orzo is a flavorful and remarkably fuss-free meal that simplifies weeknight cooking by combining all ingredients into a single pot for a truly cohesive and delicious experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 1/2 cups orzo pasta
  • 4 cups low-sodium chicken broth
  • 1/2 cup dry white wine optional, or substitute with more chicken broth
  • 2 tablespoons fresh lemon juice plus more to taste
  • 1/4 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons chopped fresh parsley plus more for serving
  • 1/2 lemon zest Optional: for added brightness

Equipment

  • Large, deep skillet or Dutch oven
  • Plate
  • Wooden spoon
  • Airtight container
  • Freezer-safe containers or bags

Method
 

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces, season them generously with salt and pepper, and cook until browned on all sides, about 3-4 minutes. Remove the chicken from the skillet and set it aside on a plate.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  2. Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 medium yellow onion, 3 cloves garlic
  3. Add the orzo pasta to the skillet with the onions and garlic. Stir constantly for about 1-2 minutes, allowing the orzo to toast slightly. This step helps to develop a nutty flavor and prevents the orzo from becoming mushy.
    1 1/2 cups orzo pasta
  4. Pour in the white wine (if using) and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce for about 1 minute. Then, pour in the chicken broth.
    1/2 cup dry white wine, 4 cups low-sodium chicken broth
  5. Bring the mixture to a simmer. Return the browned chicken pieces to the skillet, along with any accumulated juices from the plate. Season with an additional pinch of salt and pepper if desired.
    1 pound boneless, skinless chicken thighs, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  6. Cover the skillet and reduce the heat to low. Let it simmer gently for 15-20 minutes, or until the orzo is cooked through and most of the liquid has been absorbed, stirring occasionally to prevent sticking. The orzo will absorb the liquid and create a wonderfully creamy sauce.
    1 1/2 cups orzo pasta
  7. Once the orzo is tender and the sauce has thickened, stir in the fresh lemon juice and grated Parmesan cheese. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
    2 tablespoons fresh lemon juice, 1/4 cup grated Parmesan cheese, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  8. Stir in the chopped fresh parsley. Serve the One Pot Lemon Chicken Orzo immediately, garnished with additional Parmesan cheese and fresh parsley. For an extra burst of citrusy flavor, you can sprinkle some lemon zest over the top before serving.
    2 tablespoons chopped fresh parsley, 1/4 cup grated Parmesan cheese, 1/2 lemon zest

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a tablespoon of broth or water. Can be frozen for up to 2-3 months.