If you’re searching for a delightful dinner that’s not only easy to prepare but also bursting with flavor, look no further than this One-Pan Lemon Chicken Orzo. The combination of tender chicken, savory orzo, and vibrant lemon makes for a dish that’s both comforting and refreshing. Plus, the best part? It all comes together in one pan, making cleanup a breeze!
Imagine the aroma of garlic and shallots wafting through your kitchen, followed by the zesty brightness of lemon mingling with herbs. This dish is sure to become a staple in your weekly rotation. Let’s dive into why you’ll love it just as much as I do!
Reasons to Love One-Pan Lemon Chicken Orzo
- Quick and Easy: Perfect for busy weeknights, this dish comes together in under 30 minutes.
- Flavor-Packed: The blend of herbs and lemon creates a vibrant taste that elevates the chicken and orzo.
- One-Pan Wonder: Minimal cleanup is required since everything is cooked in one pan.
- Versatile: You can easily customize the recipe by adding your favorite vegetables or adjusting the seasoning.
- Healthy Option: With lean chicken and plenty of spinach, this meal is both nutritious and satisfying.
What You’ll Need
- 1 pound boneless skinless chicken breast, cubed
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 cups baby spinach, chopped
- Shredded parmesan cheese, for serving
Before You Start: Equipment
- Large Skillet: A wide, deep skillet is perfect for cooking everything evenly.
- Wooden Spoon: Great for stirring and preventing scratches on your skillet.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Knife and Cutting Board: Essential for chopping your chicken and vegetables.
Make One-Pan Lemon Chicken Orzo: A Simple Method
Step 1: Season the Chicken
In a medium bowl, season the cubed chicken breast with dried basil, oregano, paprika, salt, and pepper. Mix well to ensure all the pieces are evenly coated.
Step 2: Sauté the Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the seasoned chicken pieces and sauté for about 5-7 minutes, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Cook the Aromatics
In the same skillet, add the minced shallots and garlic. Sauté for 2-3 minutes until fragrant and the shallots are translucent.
Step 4: Add the Orzo
Stir in the orzo pasta, allowing it to toast slightly for about 1 minute. This will enhance its flavor.
Step 5: Pour in the Broth
Add the chicken broth to the skillet, scraping any browned bits from the bottom. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
Step 6: Stir in the Chicken and Greens
Return the cooked chicken to the skillet, along with the lemon juice, lemon zest, and chopped spinach. Stir everything together until the spinach wilts and is evenly distributed.
Step 7: Serve and Enjoy
Remove the skillet from heat. Serve the One-Pan Lemon Chicken Orzo warm, garnished with shredded parmesan cheese for an extra touch of flavor. Enjoy every delightful bite!
Texture-Safe Substitutions
- Chicken: Substitute with cubed turkey or tofu for a different protein option.
- Orzo: If you can’t find orzo, try using another small pasta, like ditalini or couscous.
- Spinach: Kale or arugula can also be used for a different texture and flavor profile.
- Broth: Vegetable broth can be used instead of chicken broth for a vegetarian version.
Common Errors (and Fixes)
- Overcooked Orzo: To prevent mushy orzo, keep an eye on the cooking time and check for doneness before all the liquid is absorbed.
- Dry Chicken: Ensure the chicken is not overcooked by using a meat thermometer. The internal temperature should reach 165°F.
- Too Salty: If your dish ends up too salty, adding a splash of extra lemon juice can help balance the flavors.
- Not Enough Flavor: Adjust the seasoning to your taste after cooking, as flavors can develop more as the dish sits.
Leftovers & Meal Prep
This One-Pan Lemon Chicken Orzo makes fantastic leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of chicken broth or water to revive its creamy texture. If you’re planning to meal prep, consider portioning it out into individual containers for easy grab-and-go lunches throughout the week. This dish is also freezer-friendly; just make sure to cool it completely before freezing. It can be kept in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen chicken breast for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Always ensure it reaches the proper internal temperature.
Can I make this dish vegetarian?
Absolutely! Simply replace the chicken with chickpeas or your favorite plant-based protein, and use vegetable broth instead of chicken broth.
Is orzo gluten-free?
Traditional orzo is made from wheat and is not gluten-free. However, you can find gluten-free orzo made from rice or other gluten-free grains.
How can I adjust the lemon flavor?
If you prefer a milder lemon flavor, reduce the amount of lemon juice and zest. Conversely, add more for a zippier taste!
Similar Recipes
Before You Go
This One-Pan Lemon Chicken Orzo is a showstopper that’s sure to impress your family and friends while keeping your kitchen tidy. With its delightful blend of flavors and textures, it offers a meal that’s both satisfying and light. Remember, cooking should be enjoyable, so don’t hesitate to make this recipe your own by adding your favorite touches.
I hope you take the time to whip up this gorgeous dish. Happy cooking, and see you next time in the kitchen!
One-Pan Lemon Chicken Orzo
Ingredients
- 1 pound boneless skinless chicken breast cubed
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 shallots minced
- 2 cloves garlic minced
- 1 cup orzo pasta
- 3 cups chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 cups baby spinach chopped
- Shredded parmesan cheese for serving
Instructions
- In a medium bowl, season the cubed chicken breast with dried basil, oregano, paprika, salt, and pepper. Mix well to ensure all the pieces are evenly coated.
- In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the seasoned chicken pieces and sauté for about 5-7 minutes, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced shallots and garlic. Sauté for 2-3 minutes until fragrant and the shallots are translucent.
- Stir in the orzo pasta, allowing it to toast slightly for about 1 minute. This will enhance its flavor.
- Add the chicken broth to the skillet, scraping any browned bits from the bottom. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Return the cooked chicken to the skillet, along with the lemon juice, lemon zest, and chopped spinach. Stir everything together until the spinach wilts and is evenly distributed.
- Remove the skillet from heat. Serve the One-Pan Lemon Chicken Orzo warm, garnished with shredded parmesan cheese for an extra touch of flavor. Enjoy every delightful bite!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of chicken broth to revive its creamy texture.
- This dish is freezer-friendly; cool completely before freezing for up to 2 months.
