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One Pot Chicken Orzo
Mia

One Pot Chicken Orzo

One Pot Chicken Orzo is a quick and flavorful dish that combines tender chicken thighs, orzo pasta, fresh spinach, and zesty lemon, all cooked in a single pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Thighs (boneless or bone-in, skin-on)
  • 1.5 cups Orzo Pasta (uncooked, dry)
  • 3 cups Chicken Broth (low sodium preferred)
  • 3 cups Fresh Spinach (packed, baby spinach works best)
  • 4 cloves Garlic (minced or finely grated)
  • 1 medium Yellow Onion (finely diced)
  • 1 large Lemon (zested and juiced)
  • 1/2 cup Parmesan Cheese (freshly grated)
  • 2 tbsp Olive Oil (for searing)
  • 1 tsp Dried Oregano (or Italian seasoning blend)
  • 1/2 tsp Smoked Paprika (Mia's secret bold twist)
  • Salt and Pepper (to taste)

Method
 

  1. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-7 minutes until golden and crispy, then flip and cook for another 4 minutes. Remove and set aside.
  3. In the same pan, add diced onion and cook for 3 minutes until softened. Stir in minced garlic and dried oregano, sauté for 1 minute until fragrant.
  4. Add dry orzo to the pan and toast for 2 minutes, stirring frequently.
  5. Pour in chicken broth and add lemon zest. Scrape the bottom of the pan to release brown bits. Return chicken to the pan, nestling it into the orzo.
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until orzo is tender and chicken reaches 165°F.
  7. Remove lid and stir in fresh spinach, lemon juice, and parmesan cheese until the cheese melts into a silky sauce.
  8. Let rest for 5 minutes before serving.

Notes

This recipe is forgiving; feel free to substitute chicken breasts, omit cheese for dairy-free, or add vegetables like sun-dried tomatoes or asparagus. Adjust cooking times accordingly.