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Lemon chicken and orzo with veggies, herbs and lemon zest in skillet.
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5 from 2 votes

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 (change as needed): 3 (or 4 smaller portions)
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

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. 
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