One Pot Lemon Chicken Orzo Recipe

Give it up, my sweet friend! You cannot resist the temptation of this recipe. I’m talking about a life-changing, soul-warming, weeknight-saving miracle in a pot.

One Pot Lemon Chicken Orzo. Come to Mama! This is the dish I make when I need a hug from the inside out. It’s creamy, it’s bright, and it’s packed with the most incredible Greek flavors. If you love easy one-pot meals, you have to try my classic One Pot Chicken Orzo too.

Best part? You make the entire dreamy situation in one single pot. I’m obsessed. And after you try it, you will be too. Let’s get cooking!

Recipe Overview

• Cuisine: Greek-Inspired
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4-6 people

Do You Love This Recipe Too?

I first had something like this at a tiny family-run restaurant years ago. The memory of that creamy lemon broth and tender chicken stuck with me for weeks.

I came home and made it my mission to recreate that magic. After many (very delicious) attempts, this version was born. It’s now my ultimate comfort food.

My family goes absolutely silent when I serve this. That’s how you know it’s a winner! It’s pure, uncomplicated joy in a bowl.

My Shopping List for This Recipe

This dish is all about simple, powerful ingredients. You probably have most of this already! The star players are the chicken, the orzo pasta, and of course, lots of fresh lemon.

Don’t skip the fresh herbs. They make everything pop with flavor and freshness. Trust me on this!

Let’s Get Your Ingredients Ready

Grab your biggest, deepest skillet or a Dutch oven. This is your one-pot wonder vessel! Now, let’s line everything up.

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp kosher salt, plus more for seasoning
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 1/2 cups chicken broth
• Zest and juice of 2 large lemons
• 1/2 cup heavy cream or full-fat coconut milk
• 4 oz fresh spinach
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh oregano, chopped

Bringing This Recipe to Life (Step-by-Step)

This is where the magic happens! Follow these steps and you’ll have the most incredible dinner. It’s so much easier than it looks.

1. Prep your chicken. Pat the chicken thighs totally dry with paper towels. This is key for a good sear! Season them generously all over with salt and pepper.
2. Sear that chicken! Heat the olive oil in your large pot over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until you get a gorgeous golden-brown crust. They don’t need to be cooked through yet. Remove them to a plate.
3. Build your flavor base. In the same pot, add the diced onion. Cook for 4-5 minutes until soft. Add the garlic and cook for just 30 seconds until it smells amazing.
4. Toast the orzo. Stir in the dry orzo pasta. Let it toast in the oil and onion mixture for about 2 minutes. This gives it a nutty flavor and helps it stay firm.
5. Create the lemon broth. Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the pot. That’s pure flavor gold! Stir in the lemon zest and juice.
6. Simmer it all together. Nestle the seared chicken thighs back into the pot, along with any juices from the plate. Bring the broth to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
7. Finish with cream and greens. Remove the lid. Stir in the heavy cream and fresh spinach. Let it cook for another 2-3 minutes until the spinach wilts and the sauce thickens slightly.
8. The grand finale! Turn off the heat. Stir in most of the feta, dill, and oregano. Taste and add more salt or pepper if you like. Top with the remaining herbs and feta. Serve immediately and prepare for applause!

Fun Variations to Try Next Time

Once you master the base recipe, have fun with it! Here are a few of my favorite twists.

Swap the spinach for chopped kale or sun-dried tomatoes. Both add a fantastic texture and color.

Use shrimp instead of chicken! Just add peeled, raw shrimp in the last 5 minutes of cooking. They cook super fast. For another fantastic seafood option, my Creamy Shrimp Scampi Orzo is an easy one-pot dinner you’ll love.

Make it dairy-free by using full-fat coconut milk instead of cream and skipping the feta. It’s still incredibly rich and creamy.

How to Store, Freeze, and Reheat

This makes fantastic leftovers! The orzo soaks up the broth, so it gets even more flavorful.

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen it up.

You can freeze it for up to 3 months. Thaw overnight in the fridge before reheating. The texture of the orzo will be a bit softer, but the taste is still wonderful.

NUTRITION INFORMATION

• Calories: ~520
• Carbohydrates: 35g
• Protein: 38g
• Fat: 25g
• Saturated Fat: 10g
• Fiber: 3g
• Sugar: 4g

A Quick Q&A on This Recipe

Can I use chicken breasts instead of thighs?

You can, but I really recommend thighs! They stay juicy and tender through the simmering process. Breasts can dry out more easily. If you use breasts, cut them into smaller chunks and reduce the simmer time.

My orzo soaked up all the liquid! What do I do?

No panic! This happens sometimes. Just stir in an extra 1/4 to 1/2 cup of warm broth or water when you add the cream. It will loosen right back up into a lovely, saucy consistency.

Is there a way to make this in under 30 minutes?

For a speed run, use pre-cooked rotisserie chicken! Just shred it and add it in the last 5 minutes to warm through. You’ll miss the deep flavor from searing, but it’s still a fantastic quick meal.

See? I told you this was going to be your new favorite thing. It has everything you want: minimal cleanup, maximum flavor, and that cozy feeling we all crave. For another cozy, one-pot soup that’s ready in a flash, my Quick Chicken Taco Soup is a must-try.

This dish is a total crowd-pleaser. It’s perfect for a busy Tuesday or a relaxed dinner with friends. I make it at least twice a month, and I never get tired of it.

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think! Did you add any fun twists? Tell me everything!