One-Pan Lemon Chicken Orzo

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One-Pan Lemon Chicken Orzo

In my house, One-Pan Lemon Chicken Orzo is a dinnertime lifesaver. It’s the kind of meal that feels fancy enough for a special occasion but is simple enough to whip up on a busy weeknight.

I first made this dish on a chaotic Tuesday when I needed something quick yet satisfying. The result? Crispy, golden-brown chicken thighs nestled in a creamy, lemon-infused orzo packed with fresh spinach and tangy feta. The combination of bright citrus, rich garlic, and herby freshness from the dill makes this meal absolutely irresistible.

My husband took one bite and said, “Wow, this tastes like a restaurant meal.” My kids, who usually have a love-hate relationship with anything green, happily ate every bite. The best part? Minimal cleanup, thanks to everything cooking in one pan!

Whether you’re looking for an easy weeknight dinner, a comforting Sunday meal, or something impressive to serve guests, this One-Pan Lemon Chicken Orzo checks all the boxes.

Questions I Often Get Asked About This Recipe

Can I use chicken breasts instead of thighs? Yes! Just be sure to adjust the cooking time since chicken breasts tend to cook faster. You may need to reduce the simmering time by a few minutes to avoid overcooking.

What can I substitute for feta cheese? Goat cheese or parmesan are great alternatives. If you prefer a milder cheese, mozzarella works too.

Can I make this ahead of time? This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth or water to bring back the creaminess.

Can I make this gluten-free? Yes! Swap the orzo for gluten-free pasta or cooked quinoa.

What should I serve with this dish? It’s a complete meal on its own, but a side of roasted veggies or a simple green salad pairs beautifully.

What You Need to Make One-Pan Lemon Chicken Orzo

Ingredients:

4 bone-in, skin-on chicken thighs

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 tablespoon olive oil

3 cloves garlic, minced

1 cup orzo pasta

2 cups chicken broth

Juice and zest of 1 lemon

½ cup heavy cream

2 cups fresh spinach

½ cup crumbled feta cheese

2 tablespoons fresh dill, chopped

Lemon wedges, for serving

Equipment:

Large skillet or sauté pan

Wooden spoon or spatula

Measuring cups and spoons

How to Make One-Pan Lemon Chicken Orzo

Season the chicken: Pat the chicken thighs dry with a paper towel and season with salt, pepper, and garlic powder.

Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-7 minutes until golden and crispy. Flip and cook for another 3 minutes. Remove from pan and set aside.

Sauté the aromatics: In the same pan, add the minced garlic and orzo. Stir frequently for about 1 minute until fragrant and slightly toasted.

Simmer the orzo: Pour in the chicken broth, lemon juice, and zest. Stir well, scraping up any browned bits from the pan. Reduce heat to medium-low and let it simmer for about 8-10 minutes, stirring occasionally.

Finish cooking: Stir in the heavy cream and spinach. Nestle the chicken thighs back into the pan, cover, and cook for another 5-7 minutes until the chicken is fully cooked and orzo is tender.

Garnish and serve: Sprinkle with crumbled feta and fresh dill. Serve with lemon wedges for an extra burst of brightness.

Tips for Making the Best One-Pan Lemon Chicken Orzo

Pat the chicken dry before searing to ensure the skin crisps up beautifully.

Use fresh lemon juice and zest for the best flavor—bottled lemon juice won’t give the same bright taste.

Don’t skip toasting the orzo! This step adds a subtle nutty depth to the dish.

Adjust the consistency by adding a splash of chicken broth if the orzo gets too thick while simmering.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a total hit in my house! The flavors are fresh, and the orzo is so creamy. Will definitely make again.” — Sarah L.

⭐️⭐️⭐️⭐️ “Delicious! I used chicken breasts instead of thighs, and it still turned out great. Next time, I might add mushrooms for extra depth.” — Jake M.

⭐️⭐️⭐️⭐️⭐️ “A perfect one-pan meal. It’s quick, easy, and cleanup is a breeze. My kids even ate the spinach!” — Emily K.

⭐️⭐️⭐️⭐️ “Really tasty! I added extra lemon because I love citrusy flavors. The feta is a game-changer.” — Melissa T.

⭐️⭐️⭐️⭐️⭐️ “Such a comforting dish! Perfect balance of creamy, tangy, and savory flavors. Highly recommend.” — Olivia W.

Printable Recipe

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