One-Pan Chicken with Lemon Orzo

This low-effort, One-Pan Chicken with Lemon Orzo is bulked up with fresh spinach, peas and parmesan for a hearty and delicious meal. Vegetarian-adaptable, this tasty one-pan dish will be loved by the whole family and comes together in about 30 minutes!

Quick weeknight meals are especially welcome when the weather is gorgeous outside and you don’t want to spend hours cooking inside. This simple, one-pan chicken and orzo doesn’t require much prep and comes together in about 35 minutes.

It’s a satisfying pasta dish that feels light thanks to the addition of spinach, peas and herbs. Plenty of lemon zest and lemon juice help brighten everything up, while a handful of parmesan cheese lends creaminess and salty goodness. I love how the orzo has an almost creamy, risotto-like consistency, but there is very little stirring involved (yay!).

For easy one-pan meals, this is one I return to time and again, I think you will too. Serve as is, or with a lightly dressed green salad on the side. De-licious.

What Is Orzo?

Orzo is a fun, little Italian pasta that resembles rice in its shape and size. Just like regular pasta, it is typically made from durum wheat semolina flour, so it not gluten-free.

The great thing about orzo is that it is tiny enough to cook quickly using a lot less liquid, so it lends itself well to one-pan dishes like this one.

Orzo is widely available in most well-stocked grocery stores or look for it at your local Italian delis.

Ingredients And Substitutions

Note: For a complete list of ingredients and quantities, please see the recipe card below.

• Chicken: I like using boneless skinless chicken thighs because they cook quickly and will be juicy and tender. You can use boneless skinless chicken breasts if you wish, but make sure you slice them in half lengthwise so they don’t take very long to cook. Instead of chicken, you can use other protein such as sausage, shrimp, or salmon.
• Onion and garlic: These aromatics will add loads of flavor to this dish. I use a yellow cooking onion but a red onion, or shallots, will also work.
• Orzo: The tiny-shaped pasta is ideal for this dish. Look for it in the pasta aisle of any well-stocked grocery store. Unfortunately, I cannot recommend a different pasta shape as that would alter the amount of liquid needed.
• White wine: Adds wonderful flavor and helps deglaze the pan. If avoiding alcohol, simply omit it.
• Low-sodium chicken broth: The chicken broth will add a lot of flavor and it is also the main liquid for cooking the orzo. Use a good quality store-bought chicken broth, or mix up the equivalent using Better Than Bouillon. Just make sure you always buy/use low-sodium or everything will be too salty.
• Lemon juice and zest: For some bright, fresh flavor, we add the zest and juice of one lemon.
• Chicken seasoning: To season the chicken, we’re using a super simple mix of kosher salt, black pepper, paprika (not shown in photo), and Italian seasoning. I go pretty heavy with the freshly cracked pepper but feel free to cut back, if you wish.
• Spinach and peas: Green veggies add texture, flavor and a pop of color to this chicken and pasta dish. I find chopping the baby spinach prevents it from clumping in the pasta.
• Red pepper chili flakes: Optional, but add a subtle background heat to the dish.
• Parmesan cheese: Salty parmesan cheese lends deep flavor to the orzo and also makes it creamier.
• Parsley: Adds flavor and another lovely pop of green. You can also use dill, cilantro, basil, or a combination of your favorites.

Can I Use Bone-In Chicken Thighs?

Bone-in, skin-on chicken thighs would be delicious for this dish, albeit a little messier when browning.

If using bone-in chicken, I recommend browning them on the stovetop, then moving the skillet to a preheated 400ºF oven to finish cooking. This could take 15 to 20 minutes, or until chicken thighs reach an internal temp of 165 degrees F. 

How To Make One Pan Chicken With Lemon Orzo

Step 1: Sauté chicken. Season chicken with salt, pepper, and spices. Heat olive oil in a large skillet that has a lid over medium-high heat. Add chicken; cook 3-4 minutes, flip, and cook 3-4 more minutes, until golden brown on both sides. Transfer chicken to a holding plate.

Step 2: Stir in onion and cook over medium heat for 3 to 4 minutes, until tender. (Optional: while the onions are cooking, place the lemon halves on one side of the skillet to char them a little, then remove and set aside – this will depend their lemony flavor!) Add in garlic, lemon strips and orzo, stir to coat; cook for an additional minute to lightly toast grains. 

Step 3: Pour in wine and give everything a good stir. When wine has been absorbed, stir in spinach and chicken broth and bring to a simmer.

Step 4: Reduce heat and cook, stirring the orzo occasionally to ensure it isn’t sticking to the bottom of the pan, about 12 to 15 minutes. Shut the heat off and add remaining broth, parmesan, frozen peas, and juice from the charred lemon halves. Give everything a good stir. If orzo seems too thick, add another splash of chicken broth. If it looks too saucy, cook it a few more minutes over very low heat.

Step 5: Taste the orzo and add a little more salt and pepper, if needed. Place the chicken pieces back on top of the orzo, cover the skillet and let sit for 2-3 minutes to allow the peas and chicken to warm through. Garnish with fresh parsley and serve with additional Parmesan and lemon wedges.

Recipe Tips

• Toast the orzo. Similar to when making risotto, lightly “pan-frying” the orzo in the skillet before adding the cooking liquid gives it a toasty, nutty flavor.
• Don’t substitute the orzo for another pasta. When cooking pasta in a skillet, the ratios of liquid to pasta need to be pretty precise. Using a different pasta might require more or less liquid.
• Stir the orzo occasionally while cooking. The orzo isn’t cooking in too much liquid so it’s important to make sure it isn’t sticking. Stir it occasionally and lower the heat if it seems to be sticking too much.

Serving Suggestions

For a casual family meal, this chicken and orzo dish takes care of the side dish dilemma since it includes your protein, starch, and veggies all in one pan.

However, if serving guests, or you’d like to add a side dish, consider serving it with a simple leafy salad that is lightly dressed. Grilled asparagus, roasted broccoli, or this Italian salad (omit the salami) would also be wonderful.

Storage Tips

Leftovers of this one-pan chicken with orzo will be great for days, and it also freezes well!

• To store: I prefer to store the leftover orzo and chicken separately. Place the cooled orzo and chicken in separate airtight containers in the fridge for 3 to 4 days.

• To reheat: Reheat the chicken in a skillet over medium heat until warmed through. Remove to a plate then add the orzo to the same skillet, adding a 1/2 cup (or more as needed) of water or broth to loosen it up.
• To freeze: Place orzo and chicken leftovers in freezer-safe containers for up to 3 months. Again, it’s best to freeze the chicken and orzo separately so you can thaw and reheat properly.

More Delicious One-Pan Meals To Try