Lemony chicken and orzo pasta cooked together in one pot
One-Pot Chicken Orzo
One-Pot Chicken Orzo
35 minEasy
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
One-Pot Chicken Orzo
Lemony chicken and orzo pasta cooked together in one pot
A comforting one-pot meal where chicken thighs and orzo cook together in a lemony, garlicky broth with spinach and parmesan.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
One-pot meals are the weeknight savior, and this chicken orzo is one of the best. The orzo cooks directly in the broth alongside the chicken, absorbing all those flavors and developing a creamy, almost risotto-like consistency. The lemon and spinach added at the end keep everything bright and fresh.
It is the kind of dinner that takes 30 minutes, uses one pot, and produces something that tastes like you spent much longer on it. The parmesan stirred in at the end adds richness and ties everything together.
Ingredients
- 1.5 lbs boneless chicken thighs
- 1.5 cups orzo pasta
- 4 cups chicken broth
- 3 cups baby spinach
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 cup grated parmesan
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper
- Red pepper flakes
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Season the chicken thighs with salt, pepper, and oregano. Sear in olive oil until golden on both sides. Remove and set aside.
- 2
Saute the garlic for 30 seconds in the same pot.
- 3
Add the broth and bring to a simmer. Stir in the orzo.
- 4
Nestle the chicken back into the pot on top of the orzo.
- 5
Cover and simmer for 15 to 18 minutes until the orzo is cooked and the chicken reaches 165F.
- 6
Stir in the spinach, lemon zest, lemon juice, and parmesan.
- 7
Serve in shallow bowls with red pepper flakes on top.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Finish with freshly grated Parmesan and a crack of black pepper
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
The orzo will continue to absorb liquid as it sits — add a splash of broth when reheating.
This is a great way to use up any leafy greens.
Swap the chicken for shrimp added in the last 5 minutes for a quicker version.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories460
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates42g
Fat16g
Fiber3g
Sugar3g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
Featured in: Our Best Chicken Recipes
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