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One Pot Lemon Chicken and Orzo Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This comforting One Pot Lemon Chicken and Orzo recipe combines tender, golden-browned chicken thighs with creamy orzo pasta and nutrient-packed kale. Cooked entirely in one Dutch oven, it offers a deliciously tangy blend of lemon, fresh herbs, Parmesan, and a touch of cream, making it a perfect weeknight meal that’s both hearty and easy to prepare.

Ingredients

Chicken

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter

Vegetables and Aromatics

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

Instructions

  1. Season the chicken: Sprinkle the chicken thighs evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to enhance flavor.
  2. Brown the chicken: Melt the unsalted butter in a Dutch oven over medium heat. In batches, add the chicken in a single layer and cook for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove chicken and set aside.
  3. Sauté shallots: Add the diced shallots to the Dutch oven and cook, stirring occasionally, until tender, about 3-5 minutes.
  4. Add garlic and herbs: Stir in the minced garlic, fresh thyme leaves, and rosemary, cooking for about 1 minute until fragrant.
  5. Create roux: Whisk in the all-purpose flour and cook for about 1 minute until lightly browned, which will help thicken the sauce.
  6. Add liquids and orzo: Slowly stir in the chicken stock and Dijon mustard, scraping up any browned bits from the bottom of the pot for extra flavor. Then stir in the orzo pasta. Season with additional salt and pepper to taste.
  7. Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the orzo is tender and cooked through, approximately 6 minutes.
  8. Add kale and finish sauce: Stir in the torn kale, freshly grated Parmesan, heavy cream, lemon juice, and lemon zest. Cook until the kale has wilted, about 3 minutes. Return the cooked chicken to the pot to rewarm.
  9. Serve: Serve the lemon chicken and orzo hot directly from the pot for a cozy, flavorful meal.

Notes

  • You can substitute chicken breasts for thighs if preferred, but thighs retain more moisture and flavor.
  • For a lighter version, swap heavy cream with half-and-half or omit it entirely.
  • Make sure not to overcook the orzo to keep a slightly al dente texture.
  • Use fresh lemon juice and zest for the best bright citrus flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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