One Pot Lemon Chicken Orzo

This one pot lemon chicken and orzo brings together golden brown juicy chicken with the creamiest lemony orzo and cleverly sneaked in greens all cooked in a single pot. It is a simple yet impressive dish that works perfectly for busy weeknights when you want a comforting meal with minimal fuss and cleanup.

I first made this during a hectic week and loved how the flavors came together beautifully. Now my family asks for it often, especially because it feels special but cooks so quickly.

Ingredients

• Chicken thighs: higher fat content means juicier and more flavorful meat, but you can substitute breasts if preferred
• Orzo pasta: this small rice shaped pasta releases starch as it cooks creating a naturally creamy sauce
• Fresh lemon juice: balances the richness with bright acidity
• Leafy greens: such as kale or spinach sneaked in for added vitamins and freshness
• Chicken stock: choose a good quality unsalted or low sodium version to control salt levels
• Garlic: key aromatic to add depth and warmth
• Fresh herbs: like thyme or rosemary fresh is best for vibrant flavor but dried can be used sparingly
• Heavy cream: added at the end for velvety texture and richness add slowly to prevent curdling
• Olive oil: for browning the chicken and sautéing aromatics

Instructions

Sear the chicken:

Heat olive oil in a heavy bottom pot over medium high heat. Season the chicken with salt and pepper. Add the chicken skin side down and cook without moving for about 6 to 7 minutes until deeply golden and crisp. Flip and cook another 4 minutes. Remove chicken from the pot and set aside.

Sauté aromatics:

Reduce heat to medium. Add garlic and fresh herbs to the empty pot and cook for 1 to 2 minutes until fragrant but not browned. This step builds a flavorful base for the dish.

Add orzo and stock:

Pour the orzo into the pot and stir to coat it in the oil and aromatics. Slowly add the chicken stock, scraping any browned bits off the bottom of the pot. Bring to a simmer.

Return chicken to the pot:

Nestle the seared chicken pieces skin side up back into the simmering orzo and stock. Cover the pot and allow everything to cook gently for 15 to 18 minutes until chicken is cooked through and orzo is tender.

Add greens and lemon juice:

Remove the lid and add your leafy greens to the pot. Stir in freshly squeezed lemon juice. The greens will wilt down quickly from the residual heat.

Finish with cream:

Turn off the heat. Slowly drizzle in the heavy cream while stirring gently for a luscious, creamy finish. Be careful not to add cream too fast to avoid curdling.

Serve:

Spoon the chicken and creamy orzo into bowls and garnish with extra fresh herbs and a wedge of lemon if you like.

I love how the lemon transforms this dish by cutting through the richness of the chicken and cream. It reminds me of a cozy weeknight when my boys first learned to cook this for the family and proudly served it like pros. It’s always a hit.

Storage tips

Store leftovers in an airtight container in the fridge and consume within three days. Gently reheat on the stove with a splash of stock or water to revive the sauce without drying out the chicken or orzo. This meal also freezes well but texture may soften slightly on thawing reheat slowly to maintain creaminess.

Ingredient substitutions

Chicken breasts work well if you prefer leaner meat but remember they cook faster and won’t be as juicy. If you don’t have heavy cream use half and half or whole milk but expect a lighter sauce. Leafy greens like spinach, collard greens, or Swiss chard can all replace kale for variety or availability. Dried herbs can substitute fresh herbs using one third the amount for best flavor add them early in cooking.

Serving suggestions

Pair this dish with roasted vegetables such as glazed carrots or garlic parmesan broccoli for texture and color contrast. A light salad like chicken Caesar or Italian chopped salad complements the bright lemon flavors well. Add a chunk of crusty bread to soak up the creamy sauce and make the meal extra satisfying.

This one pot lemon chicken and orzo balances rich comforting flavors with bright lemon and greens for a quick weeknight meal. Serve with crusty bread to soak up the creamy sauce.

Common Questions About the Recipe

→ Can I use chicken breasts instead of thighs?

Yes, breasts can be used, but thighs offer more fat content and juiciness, yielding richer flavor and tenderness.

→ Are dried herbs a good substitute for fresh herbs?

Definitely. Use one teaspoon dried herbs per tablespoon fresh, as dried herbs are more concentrated in flavor.

→ What can I replace kale with for the greens?

Spinach, collard greens, swiss chard, or arugula are excellent alternatives to kale, each adding unique texture and flavor.

→ What role does heavy cream play in this dish?

Heavy cream adds richness and smoothness. It should be poured slowly at the end to avoid curdling and create a velvety finish.

→ How does lemon enhance the dish?

Lemon juice balances richness with bright acidity, lifting the flavors and adding a fresh, zesty note.

→ What is the best way to store leftovers?

Store in an airtight container in the refrigerator for 2-3 days to maintain freshness and flavor.