Go Back Email Link
–+ servings

One-pan Lemon Chicken and Orzo

No ratings yet
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

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

  1. 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.
  2. 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
  3. 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.
  4. Add the crushed garlic and toss for another minute or two.
  5. Add the orzo, lemon zest, garlic powder and salt & pepper. Mix together.
  6. Add the chicken back into the pan and pour in the coconut milk, water/broth, lemon juice and spinach. Mix well.
  7. Cover the pan and bring to a boil. Once boiling, reduce the flame to low and simmer for 20-25 minutes.
  8. Garnish with fresh herbs and lemon zest once done.