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This cozy one-pan chicken orzo is the perfect weeknight meal; it comes together in a single pan in under 30 minutes. It has a bright lemony flavor, spinach and lots of parmesan which all gives it a delicious, light and creamy flavor.
I’ve been on my one-pan dinner kick (hello, Chili Cornbread Casserole and Lasagna Soup). I love this dish because it’s cozy, comforting and filling but also on the lighter side. The boneless skinless chicken breasts make it light, while the spinach and lots of lemon give it a nice brightness.
What You’ll Need to Make a One-Pan Chicken Orzo
- Orzo Pasta – I love buying bronze-die pasta which means it was extruded using a machine that gives it a rough exterior. This leads to more starchy water AND it’s usually associated with better quality pasta.
- Lemons – We’re using the juice and the zest. I love putting the lemons face-side down in the pan; they get super juicy this way.
- Heavy Cream – This gives it some body and creaminess which is amazing.
- Chicken stock – I’m using my homemade chicken stock because I love the flavor. It really comes out it in this – but obviously use store-bought if that’s what you have.
For the full list of ingredients, please see the recipe index card below!
How to Make the One-Pan Chicken Orzo
- Butterfly the chicken breasts in half. I like to do this to make sure they cook evenly. And this also makes it so they cook super quickly.
- In the large skillet, add in the olive oil. When it’s hot, add the chicken and cook it on both sides, about 2-3 minutes per side. Remove the chicken and turn the heat down.
3. On medium-low, add more olive oil. And then add in the shallot and garlic. Cooking until it’s softened.
4. Then add in the orzo, chicken stock, heavy cream and a few pinches of salt.
5. Stir it all together and cover the pan slightly. And cook until the orzo is al dente, about 8 minutes.
6. Uncover the pan and add in the lemon zest, grated Parmesan-Reggiano, Italian Parsley, spinach, black pepper. Give it a mix and taste it. Add any salt if needed. Squeeze in the lemon. Add the chicken on top and serve.
Recipe Tip
- Swap in different protein– I think this would work great with salmon or shrimp. I would sautรฉ the shrimp or salmon in the pan first, remove it and then proceed with the recipe.
- Leave out the heavy cream – If you’re sensitive to dairy or simply don’t have it, leave it out! I would add about 1/4 cup of extra broth in place of the cream.
Recipe FAQs
Unfortunately the ratio of liquid to rice would be totally different. Since orzo is pasta, it requires a different amount of liquid.
I would let it cool completely, add it to an airtight container and place it in the fridge for up to two days. To reheat, I would either microwave it or add it to a pan, with a splash of water, and warm it up over low heat.
What to Serve with this Dinner
Quick and Easy
Aperol Spritz Recipe
Dinner
Best Caesar Salad
Salads
Fall Harvest Salad
Desserts
Lemon Loaf
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One-Pan Orzo Chicken
Equipment
- 1 zester
Ingredients
- 1 1/2 pounds chicken breasts, butterflied
- kosher salt
- 1 lemon, zested and halved
- 1 shallot, peeled minced
- 2 garlic cloves, peeled minced
- Pinch crushed red pepper
- 16 ounces orzo pasta
- 3/4 cups heavy cream
- 1 3/4 cups chicken broth
- Ground black pepper
- 1 teaspoon lemon zest
- 1/3 cup finely grated Parmesan-Reggiano
- Handful of spinach
- 2 tablespoons minced Italian parsley
- Lemon slices, for garnish
Instructions
- Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides.
- In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside.
- Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes.
- Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.
- Slice up the chicken into 1/2-inch pieces.
- Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up.
- Uncover the pan; top with sliced lemons and serve.
Notes
- Swap in different protein– I think this would work great with salmon or shrimp. I would sautรฉ the shrimp or salmon in the pan first, remove it and then proceed with the recipe.
- Leave out the heavy cream – If you’re sensitive to dairy or simply don’t have it, leave it out! I would add about 1/4 cup of extra broth in place of the cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would chicken thighs work in this recipe? Looks delicious!
Definitely. They’d be great.