One-pan Lemon Chicken and Orzo
Cozy one-pan meals are my favorite weeknight dinners to make. This lemon chicken and orzo skillet packs in carbs, fiber and protein all in one, and is full of delicious zesty flavor. The chicken thighs are seasoned and browned in some olive oil, then finished off in a creamy lemon orzo made with coconut milk, spinach, lemon zest and a few simple seasonings.
It’s simple enough for a weeknight meal and a dish the whole family will love!
This dish was inspired by my one-pan coconut orzo salmon which went viral a few years back, and has become a family favorite. This recipe is so hearty, and easily customizable.
The lemon adds the perfect flavor to this skillet meal, and I love that it packs in so many nutrients in one dish. You can make this recipe with salmon or chicken breast, depending on your preference. There’s really no going wrong with this one!
What you’ll need to make lemon chicken and orzo
Here’s what you’ll need for this one-pan dish:
- chicken thighs, about 6 boneless pieces. You can use chicken breast if preferred
- spices: smoked paprika, garlic powder, salt & pepper
- orzo– or sub pearled couscous
- canned coconut milk– I always opt for full-fat coconut milk for extra creaminess
- low-sodium vegetable/chicken broth or water
- lemon juice and zest
- yellow onion and garlic
- spinach– for added greens
- olive oil
- Start by cutting the the chicken into 2″ pieces and seasoning it with smoked paprika, garlic powder, salt, pepper, lemon zest and lemon juice. Brown the chicken in olive oil for about 10-12 minutes.
- Remove the chicken from the pan and add the diced onion. Pour in a few tbsp of water to help deglaze the pan and scrape off any chicken seasoning. Saute the onion for 5-7 minutes, then toss in the garlic
- Add the orzo to the pan with the spices, lemon zest and chicken. Toss together
- Mix in the lemon juice, coconut milk and broth then add in the spinach. Bring to a boil then lower the flame to simmer for 20-25 minutes
- Garnish with fresh parsley and lemon zest when ready to serve
My stainless steel saute pan is a favorite of mine to use for this recipe. It browns the chicken beautifully, and cleans up so easily.
This recipe is simple, yet flavorful, and truly elevates your weeknight dinner. It’s an all-in-one meal that packs in protein, carb and veggies, and is a new staple in our house that requires minimal dishes. I can’t wait for you to try it!
Other one-pan recipes-
One-pan Dumplings
Chicken and Quinoa
Creamy Coconut Orzo and Salmon
One-pan Lemon Chicken and Orzo
Ingredients
Lemon Chicken Thighs
- 6 boneless skinless chicken thighs, about 1 1/2 lbs
- Juice from 1/2 lemon
- 1 tsp lemon zest
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt & pepper
Creamy Orzo
- 1 1/4 cup dry orzo
- 1 yellow onion diced
- 2 cups spinach
- 1 cup low-sodium broth or water
- 1 can full-fat coconut milk, 15 oz
- Juice from 1/2 lemon
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic crushed
- 1/4 tbsp olive oil
Directions
- Cut the chicken into 2" cubes and add it a bowl. Toss with the lemon juice, olive oil, lemon zest, lemon juice, garlic powder, smoked paprika and salt & pepper.
- Heat a large skillet on medium heat and add in 3 tbsp of olive oil. Once hot, add the chicken and cook until browned for about 10-12 minutes total, flipping every couple of minutes
- Once browned, remove the chicken from the pan. Add the diced onion. Pour in 3 tbsp of water to deglaze the pan and scrape off any bits of chicken leftover. Cook the onion for 5-7 minutes on medium heat.
- Add the crushed garlic and toss for another minute or two.
- Add the orzo, lemon zest, garlic powder and salt & pepper. Mix together.
- Add the chicken back into the pan and pour in the coconut milk, water/broth, lemon juice and spinach. Mix well.
- Cover the pan and bring to a boil. Once boiling, reduce the flame to low and simmer for 20-25 minutes.
- Garnish with fresh herbs and lemon zest once done.
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