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One Pot Lemon Chicken and Orzo Recipe

One Pot Lemon Chicken and Orzo Recipe
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★★★★★

4.9 from 12 reviews

This One Pot Lemon Chicken and Orzo is a flavorful, comforting dish featuring tender chicken thighs cooked with fragrant herbs, tender orzo pasta, nutrient-packed kale, and a bright lemony cream sauce. Ready in under an hour, it’s perfect for a wholesome family meal with minimal cleanup.

Ingredients

Scale

Chicken & Seasoning

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper (to taste)

Vegetables & Herbs

  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces

Other Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 1/2 teaspoons Dijon mustard
  • 1 cup orzo pasta
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Season the chicken: Sprinkle 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper evenly over the chicken thighs to prepare for cooking.
  2. Brown the chicken: Melt the unsalted butter in a Dutch oven over medium heat. Add the chicken thighs in a single layer, working in batches if necessary. Cook each side for about 4-5 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Remove chicken and set aside.
  3. Sauté the shallots: Add the diced shallots to the Dutch oven and cook, stirring occasionally, until tender and translucent, about 3-5 minutes.
  4. Add garlic and herbs: Stir in the minced garlic, chopped thyme, and rosemary. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Make the roux: Whisk in the all-purpose flour and cook for about 1 minute until it’s lightly browned and combined with the butter and herbs.
  6. Add liquids and orzo: Gradually pour in the chicken stock and stir in the Dijon mustard. Scrape up any browned bits from the bottom of the pot to add extra flavor. Stir in the orzo pasta and season with salt and pepper to taste.
  7. Cook the orzo: Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the orzo is tender and cooked through, about 6 minutes.
  8. Add kale and finishing ingredients: Stir in the torn kale, freshly grated Parmesan, heavy cream, lemon juice, and lemon zest. Continue stirring until the kale wilts, about 3 minutes. Return the cooked chicken to the pot to rewarm.
  9. Serve: Ladle the lemon chicken and orzo into bowls and serve immediately while hot and creamy.

Notes

  • Use boneless, skinless chicken thighs for juicy and flavorful meat that cooks quickly.
  • If you prefer white meat, chicken breasts can be substituted but watch cooking times carefully to avoid drying out.
  • Kale can be swapped with spinach or Swiss chard for a different leafy green variation.
  • For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: lemon chicken, one pot meals, orzo recipe, easy dinner, chicken thighs, creamy pasta, kale recipes

Find it online: https://thedishspot.com/one-pot-lemon-chicken-and-orzo-recipe/