One Pot Lemon Chicken Orzo Pasta

This One Pot Lemon Chicken Orzo Pasta is the perfect balance of fresh and cozy. A light meal that’s comforting and filling and great for spring.

Why you need to try this recipe

This Lemon Chicken Orzo Pasta recipe has quickly become a new favourite. Not only is it super easy to make, but it only requires one pot and minimal prep time. 

The flavours of fresh lemon zest and juice compliment the light but hearty pasta, chicken and herbs, making it a deliciously balanced meal. Parmesan cheese is folded in, which combined with the help of the cooking method, results in a texture that’s creamy without the use of heavy cream.

Fresh spinach is added at the end to boost the fibre and nutrient profile and brighten up the dish with colour.

It’s a quick and simple dinner that makes a big batch. Serve it to a crowd or meal prep it in advance of a busy week and thank yourself later.

 

Ingredients needed

Here’s what you need to make this One Pot Lemon Chicken Orzo Pasta:

• Chicken breast (skinless and boneless)
• Orzo (uncooked)
• Chicken broth or stock
• Spinach
• Lemon juice and lemon zest
• Grated parmesan cheese
• Olive oil
• Onion
• Garlic
• Basil, salt and ground black pepper

 

Substitutions and add-ons

In case you don’t have some of the recommended ingredients or you have a preference for others, here are some substitutions you can make.

• Chicken thighs
  • Instead of using 2 lbs (or 4 medium-sized) boneless and skinless chicken breasts, you can use 2 lbs (or 8 medium-sized) chicken thighs, also boneless and skinless. The cooking time will be roughly the same, just make sure the chicken is cooked to an internal temperature of 165°F (73.9°C).
• Rice
  • If you prefer to use rice instead of orzo, this will work well. Keep an eye on the dish during the cooking process but the timing should be quite similar.
• Vegetable broth/stock or beef broth/stock
  • Feel free to use either vegetable or beef broth or stock instead of chicken broth, if you prefer.
• Butter or avocado oil
  • Either of these ingredients can be used in place of olive oil.

 

If you’re looking to amplify the flavours of this dish even more, consider some of these add-ons:

• Extra parmesan cheese or feta cheese
  • In my opinion, cheese makes most dishes taste better. Adding an extra sprinkle of parmesan or feta cheese to this dish right before serving takes it to the next level.
• Fresh herbs
  • Fresh herbs like basil and parsley are additions that light up our senses. They bring colour to the dish as well as texture, taste and a delicious aroma. I highly recommend adding some fresh basil or parsley to your bowl before you dive in.
• Lemon juice
  • Adding an extra squirt of lemon juice on top of this chicken orzo recipe is a great way to enhance the flavours and brighten up the dish even more!

What is orzo?

Orzo is a pasta that’s quite small and shaped like a flat, slightly elongated and pointed oval. It originates in Italy but now can be found all over the world in a variety of dishes. 

The word “orzo” actually translates to “barley,” as a nod to the shape of the pasta, which is quite similar to that of a barley seed. However, orzo is made with wheat or semolina flour and does not contain any barley.

Orzo is not traditionally gluten-free but more food manufacturers now offer gluten-free and grain-free versions.

 

How to make Lemon Chicken Orzo Pasta

Here’s how to make this delicious lemon chicken orzo recipe: 

1. Place the olive oil in a large deep pot (that has a lid) over medium heat. Add the chopped onion and minced garlic to this and cook for 2-3 minutes or until they become fragrant. 
2. Add the chopped chicken breasts and cook for 4-5 minutes on one side. Flip and cook the other side of the chicken for another 4-5 minutes or until each side is slightly browned on the outside. To help speed up the process, you can place the lid on top and allow the chicken to steam for a few minutes on each side. The chicken doesn’t have to be fully cooked through, since it will continue cooking along with the orzo.
3. Pour in the dry orzo and stir well to combine with the other ingredients.
4. Add the chicken broth or stock. Stir, making sure the orzo isn’t sticking to the bottom of the pot. Cover the pot with the lid, bring to a boil and then reduce to a simmer and cook for 15 minutes (stirring every 5 minutes to make sure the orzo doesn’t stick to the bottom) or until the orzo has soaked up the liquid and the chicken has cooked to an internal temperature of 165°F (73.9°C).
5. Add the lemon zest, lemon juice, fresh spinach, freshly grated parmesan, basil, salt and pepper. Stir and cook on low for another 3-5 minutes or until the spinach has wilted and the cheese has melted.
6. Serve immediately with a sprinkle of extra parmesan and fresh basil or parsley. Season with salt and pepper and enjoy!

Storing

If you plan to make this recipe and enjoy the leftovers over the next few days, it’s important that it is stored properly.

Before placing it in the fridge, make sure it has fully cooled. This will ensure that it doesn’t increase the temperature of your fridge, which could spoil the other food inside.

Once cooled, place the chicken pasta in an airtight container and put this in the fridge for up to 3-4 days.

 

Reheating leftovers

There are two ways to reheat the leftovers after it has been in the fridge:

1. If you want to heat up a small individual portion: scoop out the desired amount into a microwaveable dish. Place in the microwave and heat for about 90-120 seconds, in 30-45 second increments. Stir in between each increment to distribute the heat more.
2. If you plan to heat up a larger amount for multiple people, heat up 1 tbsp of olive oil in a large pot over low-medium heat. Add the leftovers and stir regularly to distribute the heat and prevent any burning. Once it reaches your desired temperature, serve immediately.

Nutrition

As a dietitian, I aim to create dinner recipes that are well balanced, filling and delicious! This recipe serves 6 people and each serving provides roughly:

• 55 grams of protein
• 20 grams of fat
• 4.5 grams of fibre
• A variety of B vitamins, including folate
• A significant source of vitamin C, K, E, calcium, magnesium, iron, zinc and other minerals

Remember, these nutrition facts can vary, depending on the brand and type of ingredients used. For example, if you use chicken thighs that have the skin on versus skin removed, the overall fat content will change.

 

FAQ

• Why chicken breasts instead of chicken thighs?
  • You can really use either chicken breasts or chicken thighs in this recipe. They are both great sources of protein and will work interchangeably so choose whichever you prefer or the one that is most accessible to you.
• Should I cook the orzo before adding it to this recipe?
  • No. The orzo cooks in the pot with everything else and soaks up the chicken broth, so please don’t cook it before you add it to the pot.
• Do I need to season the chicken thighs or chicken breasts before cooking them?
  • No. The herbs and spices will be incorporated as the recipe progresses so no need to season the chicken before adding it to the pot.

More dinner recipes!

If you’re looking for more healthy dinner recipes, you need to check these out!

• Mediterranean Chicken Orzo Bake
• Chicken Quinoa Bowls (Fajita Style)
• Salmon and Sweet Potato Cakes
• Tofu Burrito Bowls with Avocado Cilantro Sauce
• Pecan Crusted Tilapia
• Yogurt and Dill Marinated Grilled Chicken

 

I hope you love this One Pot Lemon Chicken Orzo Pasta. If you make this recipe, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!