One-Pot Lemon Orzo Chicken (Printable)

Lemon, chicken, orzo, and peas unite for a bright, spring-inspired dinner in one pot—quick, easy, flavorful.

# Ingredient List:

→ 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

# How-To Steps:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces, seasoning with salt, pepper, and oregano. Sauté for 4–5 minutes until golden and cooked through. Transfer chicken to a plate and set aside.
02 - Add butter to the same pot. Sauté chopped onion for 3 minutes until translucent. Add minced garlic; cook for 1 minute.
03 - Stir in uncooked orzo and toast for 1–2 minutes, stirring constantly so grains do not burn.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to simmer, cover, and cook for 7–8 minutes, stirring occasionally.
05 - Return seared chicken to the pot along with thawed peas, lemon zest, and lemon juice. Stir well and cook uncovered for 4–5 minutes, or until orzo is tender and the majority of liquid has been absorbed.
06 - Remove from heat. Stir in grated Parmesan and chopped parsley. Taste and adjust seasoning if needed. Serve warm, optionally garnished with extra lemon zest or Parmesan.

# Expert Advice:

01 -
  • This dish is secretly creamy without feeling heavy, thanks to a bit of Parmesan stirred in at the end.
  • Everything cooks in one pot, which means you'll spend more time enjoying dinner and less scrubbing pans later.
02 -
  • If you rush the orzo, it can turn starchy and stick—give it enough time to toast and simmer.
  • I learned that adding the peas too early dulls their color and taste, so always mix them in near the end.
03 -
  • Letting orzo toast for a minute before simmering brings surprisingly rich flavor.
  • A splash of heavy cream stirred in at the end turns the dish into true comfort food.
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