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One-Pot Lemon Chicken and Orzo

A creamy, lemony one-pot chicken and orzo dinner that's ready in under an hour.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 servings

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
  • zest 1 lemon
  • 10 ounces cherry or grape tomatoes, halved (optional)
  • 5 ounces fresh baby spinach
  • salt to taste
  • black pepper to taste

Instructions

  • If using chicken breasts, butterfly them for even thickness; if using thighs, leave whole.
  • Pat the chicken dry and season generously on both sides with salt and pepper.
  • Heat the olive oil in a large Dutch oven over medium heat. Add the chicken (work in batches if needed) and cook until golden and cooked through, about 5–7 minutes per side; use an instant-read thermometer to confirm 165°F. Transfer chicken to a plate.
  • With the pan still over medium heat, add the diced onion and 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; cook for about 1 minute.
  • Slowly add the chicken stock and Dijon mustard, scraping up any browned bits from the bottom of the pot. Bring the mixture 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 pepper, then reduce heat to low.
  • Cover and simmer gently, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 8–10 minutes.
  • Taste and adjust seasoning with salt and pepper if needed.
  • Stir in the baby spinach until wilted, then nestle the cooked chicken back into the pot to warm through before serving.

Equipment

  • 6-quart Dutch oven
  • Deep sauté pan
  • instant-read thermometer

Notes

  • Use thighs for more forgiving cooking if preferred.
  • Butterflying breasts helps them cook evenly.
  • Adjust lemon to taste for more or less brightness.
  • Tomatoes are optional and can be omitted.