One Pot Lemon Chicken Orzo

Tender chicken thighs simmer with lemony orzo, spinach, broth, and Parmesan in one pot for an easy, comforting weeknight dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1.5 cups orzo
• 3 cups low-sodium chicken broth
• 1 lemon
• 2 cups baby spinach
• 0.333 cup parmesan cheese
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Pat the chicken thighs dry and season both sides with the salt and pepper. (about 3 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until well browned. Transfer it to a plate; it will finish cooking later. (about 10 min) — Medium-high heat
3. Reduce the heat to medium. Add the garlic and cook for 30 seconds, stirring, until fragrant. (about 1 min) — Medium heat
4. Stir in the orzo and broth, scraping up browned bits from the skillet. Bring to a gentle simmer. (about 4 min) — Gentle simmer
5. Nestle the chicken into the orzo. Cover and simmer for 12 to 15 minutes, stirring the orzo once or twice, until the chicken reaches 165°F and the orzo is tender. (about 15 min) — Gentle simmer
6. Remove from the heat. Stir in the spinach, Parmesan, lemon zest, and 2 tablespoons lemon juice until the spinach wilts and the sauce is creamy. Rest for 3 minutes, then serve. (about 5 min)