One-Pot Lemon Orzo Chicken (Printable Version)

Comforting spring dinner with chicken, lemon, orzo, and peas—easy cleanup, light Mediterranean flavor and quick prep.

# What You'll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 1-inch pieces

→ Vegetables

02 - 1 cup frozen green peas, thawed
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped

→ Grains & Pasta

07 - 1 1/2 cups uncooked orzo pasta

→ Dairy

08 - 1/3 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter

→ Liquids

10 - 3 cups low-sodium chicken broth

→ Oils & Seasonings

11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper

# How To Make:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken pieces and season with salt, pepper, and oregano. Cook for 4 to 5 minutes until golden and just cooked through. Remove chicken to a plate and set aside.
02 - Add unsalted butter and finely chopped onion to the same pot. Sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Stir in uncooked orzo pasta and toast for 1 to 2 minutes, stirring constantly.
04 - Pour in low-sodium chicken broth, bring to a gentle boil, then reduce heat to simmer. Cover and cook for 7 to 8 minutes, stirring occasionally.
05 - Return the chicken to the pot along with thawed green peas, lemon zest, and lemon juice. Stir well and cook uncovered for 4 to 5 minutes, or until orzo is al dente and most liquid is absorbed.
06 - Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Adjust seasoning to taste.
07 - Plate warm, garnished with additional lemon zest or Parmesan if desired.

# Helpful Hints:

01 -
  • Everything cooks in a single pot, and it feels like magic when cleanup is done in minutes.
  • The tangy lemon and creamy orzo make the flavor pop in a way that's both relaxing and exciting.
02 -
  • Don’t try to rush the simmer—orzo gets mushy if the heat’s too high.
  • I learned that using low-sodium broth prevents the dish from ending up too salty after adding Parmesan.
03 -
  • Let the dish rest for a couple of minutes after adding the cheese—it thickens naturally.
  • Zest your lemon over the pot at the last second for an explosion of aroma.
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