Lemon Chicken Orzo Pasta Recipe (EASY one-pot dinner)

A skillet (one pan) with lemon chicken orzo pasta.

5 from 1 vote

Lemon Chicken Orzo Pasta Recipe (EASY one-pot dinner)

Lemon chicken orzo is a cozy one-pot meal made with tender chicken, zesty lemon, and orzo, for an easy weeknight dinner that’s ready in about 30 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Canadian

Keyword: lemon chicken orzo pasta, lemon chicken orzo recipe, easy chicken recipe, orzo, lemon, healthy, quick

Servings: servings

Calories: 290kcal

Author: Donna Poirier

Equipment

knife
cutting board
measuring cups and spoons
1 large skillet
wooden spoon

Ingredients

Vegetables

2 tablespoons unsalted butter
½ cup yellow onion finely diced
4 cups zucchini halved and cut into ½-inch pieces
¼ teaspoon kosher salt

Chicken & Orzo

2 tablespoons unsalted butter
1 pound trimmed chicken breast cut into bite-sized pieces
¼ teaspoon kosher salt
pepper to taste
1 cup orzo uncooked
2¼-2½ cups water start with 2¼ cups adding more as needed
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
⅓ cup Parmigiano-Reggiano cheese

Instructions

Cook Onions & Zucchini: Heat a large skillet over medium heat, add 2 tablespoons of butter, and let it melt. Add the onions, and season with ¼ teaspoon salt; sauté 3–5 minutes until translucent. Add the zucchini, and cook another 3–5 minutes until tender, and bright green. Don't overcook-it's nice when there is still a bit of crunch. Remove from the skillet, and set aside.
2 tablespoons unsalted butter, ½ cup yellow onion, 4 cups zucchini, ¼ teaspoon kosher salt
Sauté Chicken: Add 2 tablespoons of butter to the skillet, let it melt. Add the chicken, season with ¼ teaspoon salt, and pepper to taste. Sauté for about 5 minutes, until golden brown, and the internal temperature reaches 165 degrees Fahrenheit. Remove from the skillet and set aside.
2 tablespoons unsalted butter, 1 pound trimmed chicken breast, ¼ teaspoon kosher salt, pepper to taste
Add Orzo, Water, Lemon Zest & Juice: Add the orzo, water, fresh lemon juice, and lemon zest to the skillet. Stir and bring to a boil scraping any brown bits on the bottom of the skillet. Then cover and simmer for 10-15 minutes, stirring often until the orzo is al dente, and the liquid is mostly absorbed-though it should still be slightly saucy and creamy (like a risotto).
1 cup orzo, 2¼-2½ cups water, 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest
Serve: Return the zucchini and chicken to the skillet, and stir 1 minute or so to warm through. Off the heat add the cheese, stir, serve, and finish your meal with a spinach and arugula salad.
⅓ cup Parmigiano-Reggiano cheese

Notes

This recipe serves 6 if portions are smaller, or 4 if everyone's extra hungry.

Fond (also known as brown bits) are where all the flavor hides. That’s why getting a good caramelization on the chicken is key-especially if you’re using water (as we do here) instead of broth.

Boil your water (or broth, if using) in the microwave while you cook the chicken-then it's ready to go straight into the skillet, and speeds up the recipe.

I needed to use 2 ½ cups of water to cook the orzo by the brand Delverde. The cooking time for each brand will differ slightly-to be safe, start with 2 ¼ cups water, checking the orzo while it cooks, and adding more as needed.

It's best eaten freshly made, but you can prepare the perishables ahead of time, and keep them refrigerated until ready to cook.

Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition