One-Pot Chicken Orzo

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Featuring fresh herbs, bright lemon, and spring vegetables, this chicken orzo is a one-pot meal that’s perfect for weeknight dinners.

When I’m making dinner, I love options that are not only quick and easy, but also cover all the bases: meat, starch, and veggie all in one, so I’m not juggling multiple pots while children and animals jump around behind me.

This chicken orzo checks off all of those boxes beautifully! Lemon and herbs make it taste fresh and vibrant (not a heavy “casserole” type dish at all), and the peas and asparagus bring it right into our impending spring.

And because all of the ingredients cook quickly, you can make this dish any night of the week.

If you’re a fan of my easy creamy orzo recipe, you’ve got to try this one!

Ingredients for chicken orzo

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Lemon
• Chicken thighs (boneless and skinless)
• Olive oil
• Onion
• Peas – fresh or frozen
• Asparagus
• Fresh garlic
• Flour
• Chicken stock or broth
• Fresh dill
• Fresh basil
• Dried tarragon
• Orzo
• Heavy cream
• Parmesan
• Salt and pepper

Fresh tarragon can be hard to find, so we’re using dried in this recipe. However, if you can find fresh, go for it! You’ll use 2 ¼ teaspoons fresh tarragon.

I prefer using chicken thighs for the extra flavor provided by the fat, but if you want to use chicken breasts, make sure to increase the sauté time to 6-8 minutes per side and use a thermometer to check that it has reached the correct temperature of 165°F.

How to make this recipe

First, zest the lemon. You’ll only need about ½ teaspoon, but if you like you can zest all of it and freeze the excess on a sheet of parchment paper. 

Cut the zested lemon in half and juice one half, measuring out 1 ½ teaspoons. Cut the other half into wedges. Set the zest, juice, and wedges aside.

Season the chicken all over with salt and pepper.

Set a dutch oven or large saucepan over medium heat and add the olive oil. Once the oil is hot, add the chicken and cook for 4-5 minutes per side. You should be able to fit all of the chicken in at once, but work in batches if needed. Set the cooked chicken on a plate and tent with foil to keep warm (or place in the microwave).

Add the chopped onion to the pot and cook 4-5 minutes. Stir occasionally to cook evenly and scrape up any stuck bits on the bottom of the pot. You can add a splash of water or broth here to help loosen.

Stir in the peas and asparagus. Cook for 2-3 minutes, just until the vegetables are bright in color. Add the chopped garlic and cook another minute or so.

Now, sprinkle the flour over the vegetables and stir well to coat. Cook and stir for 1-2 minutes, then pour in the chicken stock and stir.

Add the dill, basil, tarragon, and orzo. Increase heat slightly to bring the mixture to a boil, then reduce heat to low. 

Let the pot simmer for 10-12 minutes. Stir occasionally, cooking until the orzo is tender and the broth has thickened.

Stir in the cream and parmesan until the cheese has melted and the sauce is smooth. Season with salt, pepper, and the reserved lemon zest and juice.

Nestle the chicken into the orzo and simmer everything together for 2-3 minutes, or until the chicken is heated through again. 

Garnish with more fresh herbs, and serve with a lemon wedge on the side for squeezing over the chicken.

Storage and reheating

Store any leftovers in an airtight container and enjoy within 3 days.

Reheat in the microwave, covered, for 1 minute, then stir and heat again until warmed through.

The orzo will absorb more moisture in storage, so if you want to thin it out again when reheating, add a splash of water or broth and mix well before heating.

Recipe suggestions

Frozen asparagus will work in place of fresh. Look for cut asparagus, not whole spears. You do not need to thaw the asparagus before using.

Spinach is a great option in place of the peas or asparagus. Because it takes minimal time to cook, add it along with the chicken and heat just until wilted.

You can cut the chicken thighs into bite-size pieces before or after cooking to make the dish easier to serve.

Dried dill and dried basil can be used in place of fresh. Remember the 3 to 1 rule, and use 2/3 teaspoon of each dried herb instead of the fresh.

A small amount of white wine can go a long way for building flavor in this recipe! Replace ¼ cup of the broth with wine, using it to deglaze the pan after cooking the vegetables.

Make this lemon chicken orzo for your next quick weeknight dinner!

One Pot Chicken Orzo

This easy recipe is ideal for busy weeknights. Frozen vegetables can be used when fresh are unavailable.

Author : Megan Myers

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4

Calories per serving 693 kcal

Ingredients

  

1/2x1x2x3x

• 1 medium lemon
• 1 1/2 pounds boneless skinless chicken thighs
• 1 tablespoon extra virgin olive oil
• Kosher salt and ground black pepper, for seasoning chicken
• 1 medium yellow onion, chopped
• 2 cups peas, fresh or frozen
• 2 cups chopped asparagus, about 1 pound if using fresh
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 2 teaspoons fresh dill, chopped, plus more for serving
• 2 teaspoons fresh basil, chopped, plus more for serving
• 3/4 teaspoon dried tarragon
• 1 1/2 cups orzo pasta
• 1/4 cup heavy cream
• 1/4 cup grated or shredded parmesan cheese
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste

Directions

• Zest the lemon until you have 1/2 teaspoon. Juice half of the lemon, reserving 1 1/2 teaspoons. Cut the remaining half into wedges and set aside.
  1 medium lemon
• Season the chicken on all sides with salt and pepper.
  1 1/2 pounds boneless skinless chicken thighs, Kosher salt and ground black pepper
• Heat the olive oil in a large dutch oven or saucepan set over medium heat. Add the chicken and cook 4-5 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and set aside.
  1 tablespoon extra virgin olive oil
• Add the chopped onion to the pot and cook 4-5 minutes, stirring and scraping up any browned bits from the bottom. (Note: add a splash of water to the bottom of the pan if it’s getting too dark).
  1 medium yellow onion
• Stir in the peas and asparagus and cook 2-3 minutes, until bright and beginning to soften. Add the garlic and cook 30-60 seconds, until fragrant.
  2 cups peas, 2 cups chopped asparagus, 3 cloves garlic
• Sprinkle in the flour and cook, stirring frequently, for 1-2 minutes.
  2 tablespoons all-purpose flour
• Pour in the chicken stock, then add the dill, basil, dried tarragon, and orzo. Bring to a boil, then reduce the heat to low. Simmer 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened.
  3 cups chicken stock, 2 teaspoons fresh dill, 2 teaspoons fresh basil, 3/4 teaspoon dried tarragon, 1 1/2 cups orzo pasta
• Stir in the heavy cream and parmesan until smooth. Season with the salt and pepper. Add the reserved lemon zest and lemon juice and stir to combine.
  1/4 cup heavy cream, 1/4 cup grated or shredded parmesan cheese, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
• Return the chicken to the pot and simmer 2-3 minutes, until heated through. Garnish with additional dill and basil and serve with lemon wedges on the side.

Notes

• If using chicken breast, increase cooking time to 6-8 minutes per side.
• If using rotisserie/precooked chicken, add during the final step to heat through.

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Nutrition

Calories: 693 kcalCarbohydrates: 72 gProtein: 54 gFat: 21 gSaturated Fat: 7 gCholesterol: 189 mgSodium: 824 mgPotassium: 1173 mgFiber: 9 gSugar: 12 gIron: 6 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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