Lemon Chicken and Orzo (One Skillet, Dairy-Free)

If you love lemon and simple comfort food, this one-pot zesty lemon chicken and orzo is for you. Tender chicken and orzo pasta, packed with vegetables, come together with plenty of zing from lemon zest and capers – all in one skillet.

You can whip up this meal in about 30 minutes. Hope for some delicious leftovers!

Lemon chicken and orzo with veggies, herbs and lemon zest in skillet.

What to Expect

This lemon chicken orzo recipe is simple to make: pan-sear the chicken, sauté the vegetables, add the orzo with broth and seasonings herbs to the same skillet, cook, and finish with baby spinach and zest.

A few good shortcuts can reduce the 30-minute time even further.

The recipe is dairy free – no heavy cream, no parmesan cheese – and tangy! from lemon and capers which, of course, you can adjust to your taste.

 Exact ingredient measurements are not important except for the orzo-liquid ratio. That needs to be in the right ballpark for the orzo to cook properly.

Ingredients – tailored to your taste

Boneless chicken, lemon, chicken broth, capers, orzo, spinach, oil/butter, fresh herbs, onions & peppers, salt & pepper.
  • Chicken: I always prefer boneless chicken thighs as they are more flavorful, juicier and less likely to dry out. They do require more fat trimming though. Boneless skinless chicken breasts are fine too.
  • Orzo: This is a small rice-shaped pasta that is delicious in this dish. It cooks in about 8 minutes.
  • Vegetables: I use onions, baby spinach and red bell peppers.
  • Fresh herbs: Use whatever you like. Thyme, basil, chives, fresh dill, fresh parsley and oregano are good choices. If you don’t have fresh herbs, use dried.
  • Instead of chicken, try shrimp or tofu (quicker) or rotisserie chicken (even quicker).
  • Instead of orzo, try pearl couscous (also called Israeli couscous) or egg noodles. Timing will have to be adjusted a little.
  • Instead of capers, use pitted olives.
  • Vegetable options: celery, zucchini, mushrooms
  • Add a splash of white wine after sautéeing the veggies.

Step-by-step instructions

Pan-sear chicken in a large skillet.
Cut chicken into bite-size pieces. Set aside.
Sauteed onions and peppers in skillet.
Saute onions and peppers in the same skillet.
Raw orzo and sauteed onions and peppers in skillet.
Add dry orzo and ‘toast’ for 1-2 minutes.
Broth, orzo. lemon juice and veggies in skillet.
Add broth, capers, lemon.
Cooked lemon orzo and veggies in skillet.
Cook, covered, until orzo is tender.
Lemon chicken and orzo with veggies, herbs and lemon zest in skillet.
To finish, stir in chicken, baby spinach, and herbs. Sprinkle with lemon zest.
Lemon chicken and orzo with veggies, herbs and lemon zest in skillet.
Serve with lemon slices or lemon wedges right from the skillet or in a shallow bowl.

Lemon plays the starring role in this dish, but the level of lemon punch in a recipe is a matter of personal taste. To adjust the lemoniness to your liking, start with a smaller amount of lemon juice and zest in the broth while cooking the orzo. Once it’s cooked, you can always add more.

Shortcuts

  1. Use leftover or rotisserie chicken instead of pan-searing fresh chicken. This will save a step. Another option is to grill the chicken at the same time you are cooking the veggies and orzo stovetop. I do this.
  2. Use thinner pasta like fine egg noodles to save a few minutes.

Make Ahead

This simple recipe is perfect for a make-ahead meal as it retains its flavor and texture even when reheated. You can warm it up on the stove by adding a splash of water or broth to loosen it up and giving it a quick stir. Instructions for storing and freezing can be found in the recipe notes below.

What to serve with lemon orzo chicken

Our one-pot chicken dinner with chicken, grains and vegetables can be served as a complete meal. Side dishes are not necessary.

To stretch it out and serve more people, however, try adding a citrus salad on greens or a cup of soup such as a quick and easy homemade tomato soup or squash apple soup.

Recipe FAQs

What is the best chicken broth to buy?

According to a taste test by the New York Times on the best store-bought chicken broths, Treasures Organic Bone Broth, available at Costco, and a Target house brand ranked as the top choices. You can also use a base (paste) – Roasted Chicken Better Than Bouillon base is excellent – just add water.

What are capers?

Capers are the small, immature flower buds of a caper bush. They are typically pickled, giving them a tangy, briny flavor. You will find them in a small jar near the jarred pickles, olives and peppers in a grocery store.

Lemon chicken and orzo with veggies, herbs and lemon zest in skillet.

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Lemon chicken and orzo with veggies, herbs and lemon zest in skillet.
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5 from 1 vote

Lemon Chicken and Orzo (One Pan, 30 Min)

If you love lemon and simple comfort food, this one-pot zesty lemon chicken and orzo is for you. Tender chicken and orzo pasta, packed with vegetables, come together with plenty of zing from lemon zest and capers – all in one skillet.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 3 (or 4 smaller portions)

Ingredients

Chicken and Vegetables

  • 1 pound boneless skinless chicken thighs, trim off excess fat (or boneless breasts)
  • 1 tablespoon olive oil (or use half butter, half oil)
  • 1/2 teaspoon each, kosher salt, black pepper, garlic powder
  • 1 medium onion, diced (~1 cup/160 grams)
  • 1 red bell pepper, diced, Note 1 (~1 cup/150 grams)

Orzo

  • 1 cup dried orzo
  • 3 cups chicken broth
  • 1 lemon, juice and zest (save 1 tsp zest for finishing)
  • 1 1/2 tablespoons capers, rinsed

Finishes

  • 2 tablespoons chopped fresh herbs, Note 2 (parsley, dill, oregano, or thyme)
  • 2 cups fresh baby spinach, roughly chopped

Instructions

  • PAN SEAR CHICKEN: On a cutting board, even out chicken thighs by pounding lightly with heal of your hand for even cooking. Sprinkle chicken with salt, pepper and garlic powder. Heat 1 tablespoon oil in large skillet to medium-high heat. Pan sear thighs for a total of 5-7 minutes (depending on thickness), turning halfway through, or until golden brown and cooked through to internal temperature of 160F/71C. Note 3 to grill chicken.
    Rest for 5 minutes while you start the veggies. Cut into bite-size pieces. Set aside and cover loosely with foil to keep warm.
  • SAUTÉ VEGETABLES: Add remaining 1/2 tablespoon oil to same skillet. Add onions and peppers. Sauté for 2 minutes.
  • COOK ORZO: Add orzo to skillet and toast it, stirring, for 1-2 minutes. Add broth, lemon juice (use less to start with), half of lemon zest and capers. Stir, scraping bits off bottom of the pan. Bring to a boil, then lower heat to medium-low (a gentle simmer), cover the skillet, and cook for until liquid is absorbed – ~7-9 minutes for al dente and ~8-10 minutes for softer texture. If orzo is not yet cooked and water has evaporated, add a little more liquid and keep cooking.
  • FINISH: Stir in the chopped spinach until wilted (30 seconds), cooked chicken, and fresh herbs to combine well. Taste and add salt and pepper if needed. If you held back lemon in step 3, taste to see if you want to add it. Sprinkle on remaining lemon zest and serve with lemon slices/wedges if you like.

Recipe Notes

  1. More vegetable options: celery, zucchini, mushrooms
  2. Herb options: Use any single herb or combination: fresh basil, thyme, chives, dill, parsley, oregano. If you don’t have fresh herbs, use dried (1 tablespoon fresh = 1 teaspoon dried) and add them before cooking the broth and orzo in step 3. Dried Italian seasoning will work well. 
  3. To grill chicken instead: Clean and oil grates. Heat gas grill to medium high heat. Grill chicken for a few minutes on each side to an internal temperature of 160F/71C. Rest, cut into smaller pieces and set aside.
  4. Substitutions
    • Sub chicken with shrimp or tofu.
    • Sub orzo with 1 cup/130 grams pearl couscous (and 1.5 cups liquid) or with 1.5 cups/118 grams fine egg noodles (with 2 1/4 cups/532 ml liquid). Add more liquid if needed. 
    • Sub capers with chopped pitted olives or leave them out. 
  5. Shortcuts:
    • Use chopped rotisserie chicken (warm it in the microwave for 1-2 minutes before adding it to the final dish).
    • Save a few minutes by substituting 1 1/2 cups/90 grams fine egg noodles for the orzo (start with 2 1/4 cups/542 ml liquid and add a bit more if needed).  
  6. Make ahead:
    • Make the recipe an hour or two ahead and warm it in the skillet on the stove for a few minutes on medium heat, adding a splash of water or broth to loosen it up.
    • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat, covered, in microwave with a splash of water. 
    • To freeze: Cool chicken orzo dish. Place in an airtight container or ziploc bag. Freeze for up to 3 months. Thaw in fridge and reheat in microwave, adding a splash of water. 
 
Nutrition information is estimated using boneless skinless chicken thighs. 

Nutrition

Calories: 486kcal | Carbohydrates: 50g | Protein: 42g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 728mg | Potassium: 1000mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3392IU | Vitamin C: 82mg | Calcium: 79mg | Iron: 4mg
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5 from 1 vote

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