One-Pot Lemon Orzo with Chicken (Printable)

Bright one-pot chicken with lemon, creamy orzo and peas - ready in 40 minutes with minimal cleanup.

# What You’ll Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into 1-inch pieces

→ Vegetables

02 - 1 cup frozen green peas, thawed
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped

→ Grains & Pasta

07 - 1 1/2 cups orzo pasta (uncooked)

→ Dairy

08 - 1/3 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter

→ Liquids

10 - 3 cups low-sodium chicken broth

→ Oils & Seasonings

11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano. Add the chicken and sauté 4–5 minutes, turning occasionally, until golden and just cooked through. Transfer the chicken to a plate and set aside.
02 - Reduce heat to medium, add 2 tablespoons unsalted butter to the same pot. Add the finely chopped onion and cook 3 minutes until translucent. Stir in the minced garlic and cook 1 minute until fragrant.
03 - Add 1 1/2 cups orzo to the pot and toast for 1–2 minutes, stirring constantly so the pasta picks up flavor from the pan.
04 - Pour in 3 cups low-sodium chicken broth and bring to a gentle boil. Reduce heat to a simmer, cover, and cook 7–8 minutes, stirring occasionally to prevent sticking.
05 - Return the seared chicken to the pot along with 1 cup thawed peas, the zest and juice of 1 large lemon. Stir to combine and continue cooking uncovered 4–5 minutes, until the orzo is al dente and most of the liquid is absorbed.
06 - Remove the pot from the heat and stir in 1/3 cup grated Parmesan and 2 tablespoons chopped parsley until the mixture is creamy and well blended. Taste and adjust seasoning with additional salt or pepper if needed.
07 - Serve the orzo and chicken warm, garnished with extra lemon zest or additional Parmesan if desired.

# Expert Tips:

01 -
  • It comes together in a single pot so you finish cooking and nearly finish the cleanup at the same time.
  • The lemon keeps everything lively so even simple pantry staples feel celebratory.
02 -
  • Do not overcook the orzo otherwise it will turn mushy as it sits.
  • Add the lemon juice toward the end to keep its flavor bright and avoid dulling the dish.
03 -
  • Use low sodium broth so you can control the final salt level.
  • Always zest the lemon before juicing it to make zesting easier and avoid wasting the fruit.
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