This one pan lemon chicken orzo is a cozy, all-in-one dinner that delivers bright flavor and comfort in just 30 minutes.
The chicken gets a light coating of cornstarch, which helps it brown and gives the outside a light crispness. The chicken is seared until golden, then simmered with orzo pasta, fresh spinach, Parmesan, lemon juice, and lemon zest.
As the orzo cooks, it releases starch into the broth, which mixes with the Parmesan to create a silky, lightly thickened sauce without needing any cream.
I like this lemony orzo for busy weeknights when I want something that feels hearty but not heavy (just like my one-pan lemon garlic shrimp pasta). The lemon and spinach keep things light, while the chicken and orzo make it satisfying. It all comes together in one skillet with simple pantry staples.
Kelsey's Recipe Highlights
- One pan meal: Everything cooks in one skillet, making an easy dinner with easy cleanup.
- Fast and flavorful: Ready in 30 minutes and made in one pot or pan.
- Balanced dinner: Includes protein, greens, and pasta all in one dish.
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Ingredients
- Boneless skinless chicken thighs: Cut into bite-sized pieces for quick, even cooking and juicy chicken.
- Cornstarch: Helps create a light crust on the chicken without using flour.
- Seasoning: Garlic powder, onion powder, paprika, dried oregano, salt, and black pepper.
- Olive oil: For cooking the chicken.
- Dry orzo pasta: A small pasta that cooks quickly.
- Chicken broth: This is a no-drain pasta recipe, so the broth infuses the orzo with extra flavor.
- Baby spinach: Wilts quickly into the orzo, adding color and nutrition.
- Parmesan cheese: Melts into the orzo for creamy richness.
- Fresh lemon: Both the zest and juice add freshness and brightness.
See the recipe card for quantities.
Instructions
Pat the chicken thighs dry with paper towels and cut into bite-sized pieces. Try to keep the sizing somewhat consistent so everything cooks evenly.
In a bowl (or a gallon-sized Ziploc bag), toss the chicken with cornstarch, garlic powder, onion powder, paprika, oregano, salt, and black pepper until evenly coated. This gives the chicken a crispy coating without using flour.
Heat olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for 8-12 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165ºF (74ºC). Remove the chicken from the skillet and set aside.
Stir in the dry orzo, then pour in the chicken broth, scraping the bottom of the pan to deglaze if needed. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Reduce the heat to low and stir in the chopped spinach and Parmesan. Let the spinach wilt and the cheese melt into the orzo, about 2 minutes. Remove the skillet from the heat.
Add the lemon zest, lemon juice (about 2–3 tablespoons, to taste), and return the cooked chicken to the pan. Stir gently to combine.
Taste and adjust salt or lemon to preference. Serve warm, garnished with lemon slices, extra Parmesan, or black pepper.
Substitutions
- Chicken thighs: Use chicken breasts for a leaner option. Cook time will be even shorter.
- Cornstarch: Swap with arrowroot starch or omit for a lighter texture.
- Orzo: Try small pasta shapes like ditalini or even pearl couscous (but adjust the liquid as needed).
- Spinach: Kale (destemmed and massaged) is a good substitute.
- Parmesan: Substitute with Pecorino Romano or Grana Padano.
Equipment
Remember how I mentioned easy cleanup? That's the beauty of a one-pot meal! You'll need a cutting board and a chef's knife for dicing the chicken and a large skillet for cooking the chicken and orzo (plus a plate when you remove the chicken from the heat).
Kelsey's Top Tips
Cut chicken into evenly sized pieces. This ensures consistent cooking. Also, use a meat thermometer to avoid overcooking the chicken.
Don’t skip the lemon zest. It adds flavor that juice alone can't match.
Stir orzo occasionally while simmering. This helps prevent sticking.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
One Pan Lemon Chicken Orzo
Ingredients
- 1 ½ pounds boneless skinless chicken thighs about 4 thighs
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup dry orzo pasta
- 2 ½ cups chicken broth
- 2 cups baby spinach chopped
- ½ cup Parmesan cheese freshly grated
- 1 lemon juiced and zested
Instructions
- Pat the chicken thighs dry with paper towels and cut into bite-sized pieces. In a bowl, toss the chicken with cornstarch, garlic powder, onion powder, paprika, oregano, salt, and black pepper until evenly coated.
- Heat olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for 8-12 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165ºF (74ºC). Remove the chicken from the skillet and set aside.
- Stir in the dry orzo, then pour in the chicken broth, scraping the bottom of the pan to deglaze if needed. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the chopped spinach and Parmesan. Let the spinach wilt and the cheese melt into the orzo, about 2 minutes. Remove the skillet from the heat.
- Add the lemon zest, lemon juice (about 2–3 tablespoons, to taste), and return the cooked chicken to the pan. Stir gently to combine.
- Taste and adjust salt or lemon to preference. Serve warm, garnished with lemon slices, extra Parmesan, or black pepper.
Video
Notes
Nutrition
This is fresh and fast.
Most lemon orzo recipes I found leaned on heavy cream, but I wanted something lighter. This version skips the cream and still brings all the flavor, thanks to the lemon, broth, and Parmesan.
I love the balance of zesty orzo and tender chicken. I work from home, so I've been making this on my lunch break when I want something quick, cozy, and fresh.
FAQ
Yes, but reduce the cook time to about 5 to 7 minutes to prevent overcooking. Always cook to temperature, not time.
Freshly grated melts better, but pre-shredded works in a pinch.
The lemon flavor is strong, but the juice and zest are added at the end, making it super easy to adjust to your preference. Add a little at a time.
Food safety
- Always cook chicken to an internal temperature of 165°F (74°C).
- Store leftovers within two hours of cooking.
- Keep raw chicken and its juices away from ready-to-eat ingredients.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
Related
If you like one-pan lemon chicken orzo, try these one-pot meals.
Kelsey Smith says
This has been on repeat in my house. I hope you love my recipe. Let me know what you think!