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One-Pot Lemon Chicken and Orzo Recipe

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  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Description

This One-Pot Lemon Chicken and Orzo recipe is a quick, easy, and flavorful dinner perfect for busy weeknights. Juicy, seasoned chicken breasts are seared to golden perfection, then served atop tender orzo pasta cooked in savory chicken broth and brightened with fresh lemon zest and juice. Finished with butter, parsley, and optional Parmesan cheese, this dish delivers a delightful balance of citrusy freshness and rich comfort all in one skillet.

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil, divided

For the Orzo Dish:

  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons butter
  • Lemon slices, for garnish
  • Optional: 1/4 cup grated Parmesan cheese

Instructions

  1. Season the Chicken: Start by seasoning both sides of the chicken breasts with salt and black pepper. This step infuses the chicken with essential flavor right from the beginning.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a plate to retain its juices.
  3. Sauté the Onion and Garlic: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté for about 3 minutes until translucent. Then add the minced garlic and cook for another minute until fragrant.
  4. Toast the Orzo: Add the orzo pasta to the skillet with the onion and garlic. Stir and toast the orzo for 1-2 minutes to enhance its nutty flavor.
  5. Cook the Orzo: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover the skillet, and simmer for 10-12 minutes until the orzo is tender and most of the liquid is absorbed.
  6. Add the Finishing Touches: Stir in the butter, lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste. If desired, add the grated Parmesan cheese for extra richness.
  7. Serve It Up: Slice the rested chicken breasts and place them over the lemon orzo. Garnish with fresh lemon slices and a sprinkle of parsley for a bright, fresh presentation.

Notes

  • For best results, allow the chicken to rest after cooking to keep it juicy.
  • You can substitute chicken broth with vegetable broth for a slightly different flavor.
  • If Parmesan cheese is unavailable or avoided, the dish is still flavorful without it.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave to maintain texture and flavor.
  • To make this dish gluten-free, use gluten-free orzo or substitute with a gluten-free small pasta.

Find it online: https://oliviadinner.com/one-pot-lemon-chicken-and-orzo-recipe/