This one-pan lemon herb orzo with chicken recipe is a weeknight winner! It's quick, easy, and packed with flavor. The entire dish cooks together in a single pan, minimizing cleanup and maximizing your time. This recipe is perfect for busy weeknights when you want a healthy and satisfying meal without spending hours in the kitchen.
What is Orzo?
Orzo is a small, rice-shaped pasta. It's incredibly versatile and cooks quickly, making it an ideal addition to soups, salads, and, as we'll see, one-pot dinners like this one. Its slightly chewy texture and ability to absorb flavors make it a perfect base for this flavorful chicken and lemon dish.
Ingredients You'll Need:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup dry white wine (optional, but adds great depth of flavor. Chicken broth can be substituted)
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh lemon thyme (or 1 tbsp dried thyme)
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions:
-
Sauté the Chicken: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
-
Sauté Aromatics: Add the onion to the skillet and cook until softened, about 3-5 minutes. Stir in the garlic and cook for another minute until fragrant.
-
Combine Ingredients: Add the orzo to the skillet and toast for 1-2 minutes, stirring constantly. Pour in the chicken broth and white wine (if using). Stir in the parsley, lemon thyme, lemon zest, and lemon juice. Season generously with salt and pepper.
-
Bake: Return the chicken to the skillet. Bring the mixture to a simmer on the stovetop, then transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the orzo is cooked through and the liquid is absorbed, and the chicken is cooked through.
-
Serve: Remove from the oven and let it rest for a few minutes before serving. Garnish with grated Parmesan cheese (optional) and a sprinkle of extra parsley, if desired.
Tips and Variations:
- Add Vegetables: Feel free to add other vegetables, such as chopped bell peppers, zucchini, or spinach, along with the onion and garlic.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Different Herbs: Experiment with different herbs, such as oregano, rosemary, or basil.
- Make it Creamy: Stir in a splash of heavy cream or crème fraîche at the end for a richer dish.
How long does Orzo and Chicken last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this recipe in advance?
While this dish is best served fresh, you can prepare the ingredients in advance. Chop the vegetables and measure out the spices ahead of time. You can also partially cook the chicken and store it separately until ready to assemble and bake.
Is this recipe gluten-free?
This recipe is not inherently gluten-free unless you use gluten-free orzo pasta. Be sure to check the packaging of your orzo to confirm.
What other protein can I use instead of chicken?
You can easily substitute the chicken with other proteins, such as shrimp, sausage, or tofu. Adjust cooking times accordingly.
Enjoy your delicious and easy one-pan lemon herb orzo with chicken! This recipe is sure to become a staple in your weeknight dinner rotation.
