One-Pot Lemon Chicken Orzo
There’s something magical about preparing a meal in just one pot. This One-Pot Lemon Chicken Orzo is not only incredibly delicious but also a breeze to clean up. As a busy mom, I cherish recipes that allow me to serve a wholesome, flavorful dinner without spending hours in the kitchen.
Easy One-Pot Lemon Chicken Orzo
When I first stumbled upon the One-Pot Lemon Chicken Orzo recipe, I was intrigued by its simplicity and the promise of a bright, lemony flavor. With just a handful of ingredients and minimal prep time, it quickly became a staple in my household.
After a long day, there’s nothing better than coming home and whipping up this dish. The chicken pieces, browned to perfection, add a delightful texture, while the orzo pasta absorbs all the flavors of the chicken broth and lemon juice, creating a creamy and comforting dish. The addition of fresh spinach not only boosts the nutritional value but also adds a beautiful pop of color.
Ingredients:
- 2 tablespoons olive oil
- 1-pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup water
- 1 lemon, zested and juiced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1/4 cup chopped fresh parsley
Directions:
1. Heat olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.
3. Add the orzo to the pot and cook for 1-2 minutes, stirring frequently to toast the pasta.
4. Pour in the chicken broth and water. Bring to a boil, then reduce heat and let it simmer for about 10 minutes, or until the orzo is tender and most of the liquid is absorbed.
5. Stir in the lemon zest, lemon juice, heavy cream, and Parmesan cheese. Cook for another 2-3 minutes until the sauce is creamy and well combined.
6. Add the cooked chicken back to the pot along with the fresh spinach. Stir until the spinach is wilted and everything is heated through.
7. Garnish with chopped parsley before serving.
This dish has become a favorite not just because it’s easy to make, but also because it’s incredibly satisfying. The combination of lemon, Parmesan, and creamy orzo is comfort food at its best. Plus, seeing my family enjoy every bite makes it all the more worthwhile.
For those nights when you’re looking for a quick, delicious meal that doesn’t require a mountain of dishes, this One-Pot Lemon Chicken Orzo is the perfect solution. Give it a try, and it might just become a regular on your dinner table too!
One-Pot Lemon Chicken Orzo
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.
- Add the orzo to the pot and cook for 1-2 minutes, stirring frequently to toast the pasta.
- Pour in the chicken broth and water. Bring to a boil, then reduce heat and let it simmer for about 10 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Stir in the lemon zest, lemon juice, heavy cream, and Parmesan cheese. Cook for another 2-3 minutes until the sauce is creamy and well combined.
- Add the cooked chicken back to the pot along with the fresh spinach. Stir until the spinach is wilted and everything is heated through.
- Garnish with chopped parsley before serving.
Notes
- Ensure to cook the chicken until browned for extra flavor.
- Toasting the orzo adds a nutty depth to the dish.
- Adjust the amount of lemon juice based on your preference for tanginess.
- Substitute heavy cream with half-and-half for a lighter version.
