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homemade One-Pot Lemon Chicken and Orzo photo

One-Pot Lemon Chicken and Orzo

A creamy, lemony one-pot meal with tender chicken, orzo, tomatoes, and spinach ready in under an hour.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • 6-quart Dutch oven
  • Deep sauté pan
  • Instant Read Thermometer

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4-5 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups dry orzo
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons lemon juice
  • 1 lemon zest of 1 lemon
  • 10 ounces cherry or grape tomatoes halved (optional)
  • 5 ounces fresh baby spinach
  • salt and pepper to taste

Instructions
 

  • If using chicken breasts, butterfly them; if using thighs, leave whole. Pat the chicken dry and season all over with salt and pepper.
  • Heat the olive oil in a large Dutch oven over medium heat. Add the chicken in batches if needed and brown until golden and cooked through, about 5–7 minutes per side (internal temperature 165°F). Transfer the cooked chicken to a plate.
  • Keep the pot over medium heat and add the diced onion. Cook until softened, about 5 minutes. Add the minced garlic, dried thyme, and Italian seasoning and cook 1 minute more.
  • Sprinkle the flour over the onion mixture and stir to coat, cooking about 1 minute. Gradually add the chicken stock and Dijon mustard while scraping up any browned bits; bring to a simmer.
  • Stir in the dry orzo, heavy cream, grated Parmesan, lemon juice, lemon zest, and halved tomatoes (if using). Season with a generous pinch of salt and some black pepper. Reduce heat to low, cover, and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender.
  • Taste and adjust seasoning with salt and pepper as needed. Stir in the baby spinach until wilted, then nestle the chicken back into the pot to warm through.
  • Serve hot with extra Parmesan and a squeeze of lemon if desired.

Notes

  • Butterflying breasts helps them cook evenly.
  • Cook chicken in batches to avoid crowding the pan.
  • Use low heat when simmering the orzo to prevent sticking.
  • Add tomatoes only if you like a burst of freshness.