Lemon Herb Chicken and Orzo (Printable)

A vibrant one-pan dish featuring tender chicken, bright lemon, herbs, and creamy orzo ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - ½ teaspoon garlic powder
07 - 1 tablespoon olive oil

→ Orzo & Aromatics

08 - 1 small yellow onion, finely diced
09 - 3 garlic cloves, minced
10 - 1 cup (7 ounces) orzo pasta
11 - 2 cups low-sodium chicken broth
12 - Zest and juice of 1 large lemon
13 - 1 cup cherry tomatoes, halved
14 - 1 cup baby spinach, roughly chopped

→ Finishing Touches

15 - ¼ cup grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, black pepper, dried oregano, dried thyme, and garlic powder, pressing the spices into the meat.
02 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add seasoned chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - Reduce heat to medium. Add diced onion to the same skillet and sauté for 2 to 3 minutes until translucent and softened. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
04 - Stir in orzo pasta and toast for 1 minute until lightly golden. Pour in chicken broth, then add lemon zest and lemon juice. Bring mixture to a gentle simmer, stirring to combine.
05 - Nestle seared chicken breasts back into the skillet. Scatter halved cherry tomatoes around the chicken. Cover with lid and reduce heat to medium-low. Cook for 10 to 12 minutes until orzo is tender and chicken reaches internal temperature of 165°F.
06 - Remove lid and sprinkle chopped spinach over the orzo. Add grated Parmesan cheese. Stir gently until spinach wilts and cheese melts into the creamy sauce.
07 - Sprinkle fresh chopped parsley over the dish. Serve hot directly from the skillet with lemon wedges on the side for squeezing.

# Expert Advice:

01 -
  • The orzo becomes impossibly creamy without any heavy cream, just absorbing all that flavorful broth
  • Less than ten minutes of prep work means dinner is on the table in under 40 minutes
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The orzo continues absorbing liquid as it sits, so if you want it soupier add a splash more broth before serving
  • Using chicken thighs instead of breasts adds extra richness and they are more forgiving if overcooked slightly
  • Keep the skillet covered during the simmer or the orzo will not cook through properly
03 -
  • If the pan looks too dry before the orzo is done, add more broth a quarter cup at a time
  • Stir in 2 tablespoons of cream cheese with the Parmesan for an even more luxurious finish

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