One Pot Lemon Chicken Orzo (Print Version)

Juicy chicken with creamy lemon orzo and greens, all made in a single pot for simple, flavorful dining.

# What You'll Need:

→ Poultry

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables and Greens

02 - 2 cups kale, chopped (or substitute spinach, collard greens, swiss chard, or arugula)
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced

→ Pasta

05 - 1 cup orzo pasta

→ Liquids

06 - 4 cups low-sodium chicken broth
07 - 1/2 cup heavy cream

→ Citrus and Seasonings

08 - 1 large lemon, zested and juiced
09 - 1 teaspoon fresh thyme leaves
10 - 1 teaspoon fresh rosemary, minced
11 - Salt and freshly ground black pepper, to taste

→ Oils and Fats

12 - 2 tablespoons olive oil

# Steps to Follow:

01 - Dice the onion, mince the garlic, chop the kale, and zest and juice the lemon.
02 - Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Place chicken skin-side down and cook until golden brown, about 5 minutes per side. Remove and set aside.
03 - Reduce heat to medium. Add onion to the pot and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Add orzo to the pot and stir to coat with oils and aromatics. Pour in chicken broth, then nestle the seared chicken thighs back into the pot on top of the orzo.
05 - Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the orzo is tender.
06 - Remove the chicken briefly, stir kale, thyme, and rosemary into the orzo. Return chicken to the pot.
07 - Slowly stir in lemon zest, lemon juice, and heavy cream, ensuring the cream is incorporated smoothly without curdling.
08 - Adjust seasoning with salt and pepper to taste. Plate chicken thighs over the creamy lemon orzo with greens.

# Additional Notes:

01 - Use a heavy-bottomed pot like a Dutch oven for even heat and superior searing.
02 - Fresh herbs impart a brighter flavor than dried; if using dried, reduce quantity to one-third.
03 - Adding greens increases nutritional value and adds color — feel free to substitute with your preferred variety.
04 - Add heavy cream slowly at the end to avoid curdling and maintain a velvety texture.
05 - Leftovers store well in an airtight container refrigerated for up to 3 days.