Go Back
The heart of this dish lies in its main ingredients. You need: - 1 lb (450g) boneless, skinless chicken thighs, diced - 1 cup orzo pasta - 4 cups low-sodium chicken broth - 1 cup heavy cream The chicken thighs give a rich flavor. They cook well and stay juicy. Orzo is a fun pasta that absorbs the sauce nicely. The heavy cream adds a smooth texture and makes the dish creamy. Next, we add aromatics to build flavor. You will need: - 3 cloves garlic, minced - 1 small onion, diced Garlic brings a strong taste that pairs well with chicken. Onions add sweetness as they cook down. Together, they create a tasty base for your dish. Sauté them until the onion turns soft and translucent. Lemon zest and spices brighten up the dish. Gather these: - 1 lemon, zested and juiced - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Lemon zest adds a fresh zing. The juice balances the creaminess. Oregano gives an earthy note that complements the chicken. Season with salt and pepper to enhance all the flavors. Lastly, use fresh parsley as a garnish for a pop of color and freshness. Start by heating olive oil in a large pot over medium heat. Once hot, add diced chicken thighs. Season them with salt, pepper, and oregano. Cook the chicken for about 5 to 7 minutes. Make sure it turns brown on all sides. When done, remove the chicken and set it aside. It’s important to do this in batches if your pot is small. This way, the chicken browns nicely. In the same pot, add the diced onion. Sauté it for about 3 minutes until it looks translucent. Then, add the minced garlic and stir for another minute. Be careful not to let the garlic burn, as it can spoil the flavor. The aroma will be amazing, and your kitchen will smell great! Now, pour in 4 cups of chicken broth. Bring it to a gentle boil. Once boiling, add 1 cup of orzo pasta. Stir well to avoid sticking. Cook it for about 8 to 10 minutes until the orzo is tender. After that, reduce the heat to low. Stir in 1 cup of heavy cream, lemon zest, and lemon juice. Add the browned chicken back into the pot. Let everything heat through for 2 to 3 minutes. Finally, fold in 1 cup of chopped spinach. Allow it to wilt into the mixture. Season to taste with salt and pepper, and enjoy the creamy goodness! To get that creamy texture, start with heavy cream. After cooking the orzo, add the cream slowly. Stir well to blend it with the other ingredients. The lemon zest and juice add brightness but keep the focus on the cream. If it seems too thick, add a splash of chicken broth. For extra creaminess, use cream cheese or mascarpone. Cooking the chicken first adds depth. Brown the chicken to create a nice crust. This step adds flavor to the pot. Next, sauté the onion until soft. This builds a solid base for the dish. Adding garlic just before the broth brings out its aroma. Always taste and adjust seasoning as you go. A little extra salt can really enhance the flavors. Use diced chicken thighs for quick cooking. They cook faster than larger cuts. Pre-chop your garlic and onion ahead of time. You can also measure out the orzo and broth in advance. One-pot meals save time on cleanup too. You can serve directly from the pot. This dish is quick, taking only about 30 minutes from start to finish. {{image_2}} You can swap chicken for other proteins. Try diced turkey or shrimp. Both cook quickly and taste great in this dish. You can even use tofu for a vegetarian option. Just remember to adjust cooking times. If you use shrimp, cook it until just pink. For turkey, follow the same steps as chicken. Spinach adds a lovely touch to the dish. You can also use kale or peas. Broccoli florets work well too. Just add them when you mix in the orzo. This way, they soften but stay bright. You can sneak in more veggies. Carrots or bell peppers add color and nutrients. To make this dish gluten-free, use gluten-free orzo. Many brands offer tasty options. For a dairy-free version, replace heavy cream with coconut milk. This gives a creamy taste, plus a hint of sweetness. You can also use almond milk with a bit of cornstarch for thickness. Just modify to fit your taste! To store leftovers, let the dish cool down to room temperature. Then, transfer it to an airtight container. This helps keep the flavors fresh. You can keep the One Pot Creamy Lemon Chicken Orzo in the fridge for about three to four days. Make sure to label the container with the date to track freshness. When reheating, I recommend using the stovetop for the best results. Pour the orzo into a saucepan. Add a splash of chicken broth or cream to help keep it creamy. Heat it over medium heat, stirring often. This will bring back the dish's lovely texture and flavor. Avoid using the microwave, as it can make the orzo mushy. If you want to freeze the dish, it’s best to do it before adding the spinach. Cook and cool the orzo mixture, then place it in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it on the stovetop and add fresh spinach right before serving. This keeps the spinach vibrant and tasty. Yes, you can use other pasta shapes. I recommend small shapes like ditalini or shells. These pasta types cook well and soak up the creamy sauce. Just adjust the cooking time as needed. Check the package for timing. To add heat, try these options: - Add red pepper flakes to the chicken while cooking. - Mix in diced jalapeños with the onion. - Serve with a spicy hot sauce on the side. These choices bring a kick without losing the dish's creamy charm. Pair this dish with light sides like: - A fresh green salad with lemon vinaigrette. - Steamed broccoli or asparagus for crunch. - Garlic bread to soak up the creamy sauce. These options balance the meal and add more flavors. This blog post covered the essentials of creating a tasty one-pot creamy lemon chicken orzo. We explored main ingredients, cooking steps, and flavor tips. Remember, you can substitute proteins or add veggies for variety. Store leftovers properly, and don’t hesitate to get creative with spices. Making this dish can be quick and fun, even for busy cooks. Enjoy the rich flavors, and share it with friends. Happy cooking!

One Pot Creamy Lemon Chicken Orzo

Discover the joy of cooking with this One Pot Creamy Lemon Chicken Orzo recipe! Perfectly seasoned chicken, tender orzo, and fresh spinach come together in a creamy lemon sauce for a delightful meal that’s easy to make and clean up. Ready in just 30 minutes, it's ideal for busy nights. Click through to explore this delicious recipe and elevate your weeknight dinners with vibrant flavors!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup orzo pasta

4 cups low-sodium chicken broth

1 cup heavy cream

1 lemon, zested and juiced

1 cup fresh spinach, roughly chopped

3 cloves garlic, minced

1 small onion, diced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken thighs and season with salt, pepper, and oregano. Cook until browned on all sides (about 5-7 minutes). Remove the chicken and set aside.

    In the same pot, add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

      Pour in the chicken broth and bring to a gentle boil. Add the orzo pasta and stir well. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender.

        Reduce the heat to low and stir in the heavy cream, lemon zest, lemon juice, and the browned chicken. Cook for another 2-3 minutes until everything is heated through.

          Finally, fold in the chopped spinach, allowing it to wilt into the creamy mixture. Adjust seasoning with salt and pepper to taste.

            Remove from heat and let sit for a few minutes before serving to thicken slightly.

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                - Presentation Tips: Serve in shallow bowls and top with a sprinkle of fresh parsley and additional lemon zest for an eye-catching finish.