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One-Pot Lemon Chicken Orzo - Bright, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 cup dry orzo
  • 3 cups low-sodium chicken broth (plus a splash more if needed)
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large lemon (zest and juice)
  • 1/2 cup frozen peas (optional, for color and sweetness)
  • 1/4 cup grated Parmesan (optional, for richness)
  • 2 tablespoons chopped fresh parsley or dill
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/2 teaspoon red pepper flakes (optional, for a subtle kick)
  • Salt and black pepper, to taste

Method
 

  1. Season the chicken. Pat the chicken dry. Season generously with salt, pepper, and the dried oregano. This quick step builds flavor from the start.
  2. Brown the chicken. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until lightly golden. Remove to a plate; it will finish cooking later.
  3. Sauté the aromatics. Reduce heat to medium. Add the onion and a pinch of salt. Cook 3–4 minutes until translucent, then stir in the garlic for 30 seconds until fragrant. Don’t let it brown.
  4. Toast the orzo. Stir in the dry orzo and cook for 1–2 minutes, coating it in the oil and aromatics. Light toasting deepens flavor and helps the orzo keep some bite.
  5. Deglaze and simmer. Pour in the chicken broth, scraping up any browned bits. Add the lemon zest and red pepper flakes if using. Bring to a gentle simmer.
  6. Add chicken back. Return the seared chicken and any juices to the pot. Reduce heat to medium-low and cook, stirring occasionally, for 8–10 minutes until the orzo is tender and the chicken is cooked through.
  7. Finish with lemon and add-ins. Stir in the lemon juice and peas, and cook 1–2 more minutes. If using Parmesan, add it now for creaminess. Adjust salt and pepper to taste.
  8. Adjust texture. If the orzo has thickened too much, splash in a bit more broth or hot water to loosen. It should be creamy but spoonable.
  9. Top and serve. Remove from heat and fold in the fresh parsley or dill. Taste again and add a final squeeze of lemon if you like it extra bright.