Hearty One-Pan Lemon Herb Chicken Orzo: A Weeknight Wonder
This lemon herb chicken orzo is a deliciously easy one-pot meal perfect for busy weeknights. The vibrant flavors of lemon and herbs make it a family favorite!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken thighs cut into bite-sized pieces
- 1 pound orzo pasta
- 3 cups chicken broth low-sodium
- 1 cup heavy cream
- 5 ounces baby spinach roughly chopped
- 1 cup cherry tomatoes halved
- 1 tablespoon lemon zest freshly grated
- 2 tablespoons olive oil divided
- 4 cloves garlic minced
- 1.5 teaspoons Italian seasoning
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 1 cup Parmesan cheese grated, plus extra for topping
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken pieces to the skillet and cook for 5-7 minutes until browned. Remove chicken and set aside.
- In the same skillet, add the remaining olive oil and garlic. Sauté for 1 minute until fragrant.
- Stir in orzo, chicken broth, heavy cream, spinach, tomatoes, lemon zest, Italian seasoning, salt, and pepper.
- Return chicken to the skillet. Stir to combine and ensure orzo is submerged in liquid. Sprinkle Parmesan over the top.
- Transfer the skillet to the preheated oven. Bake uncovered for 25 minutes until orzo is tender and most liquid is absorbed.
- Remove from oven. Let stand for 5 minutes, then stir. Garnish with extra Parmesan before serving.
Notes
For a zesty kick, add a squeeze of fresh lemon juice before serving. Feel free to substitute kale for spinach if preferred.