One-Pot Lemon Herb Orzo with Chicken

Name: One-Pot Lemon Herb Orzo with Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 3 cloves garlic, minced; 1.5 cups dry orzo pasta; 3.5 cups low-sodium chicken broth; 1 large lemon, zested and juiced; 1/2 cup grated Parmesan cheese; 2 cups fresh baby spinach; 1 teaspoon dried oregano; 1/4 cup chopped fresh parsley; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

Published Date: 3/9/2026

Ingredients

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon unsalted butter
3 cloves garlic, minced
1.5 cups dry orzo pasta
3.5 cups low-sodium chicken broth
1 large lemon, zested and juiced
1/2 cup grated Parmesan cheese
2 cups fresh baby spinach
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt, pepper, and oregano. Add chicken to the pot and cook until browned on all sides.
Reduce heat to medium. Add butter and minced garlic, cooking for 1 minute until fragrant. Stir in the dry orzo, toasting it for 2 minutes.
Pour in the chicken broth and add the lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
Remove from heat. Stir in the lemon juice, Parmesan cheese, baby spinach, and fresh parsley. Cover for 2 minutes until the spinach wilts.
Stir well, adjust seasoning to taste, and serve immediately with extra Parmesan if desired.

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