A cozy one-pan dinner with tender chicken, creamy lemon-garlic orzo, and a handful of veggies all cooked together. Simple to make, easy to serve, and perfect for busy weeknights.
Prep & Cook Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
Ingredients
For the chicken
- 1 lb boneless skinless chicken breasts, cut into small chunks
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the orzo and sauce
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup milk or half-and-half
- Juice of 1 lemon
- Zest of ½ lemon
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Veggies and finish
- 1 cup baby spinach, roughly chopped
- ½ cup frozen peas, thawed
- 2 tbsp fresh parsley, chopped (optional)
- Extra lemon wedges for serving
Instructions
- Season the chicken
In a bowl, toss chicken chunks with olive oil, garlic powder, paprika, oregano, salt, and black pepper until evenly coated. - Sear the chicken
Heat a large deep skillet over medium-high heat. Add the seasoned chicken and cook 5–6 minutes, stirring occasionally, until browned and almost cooked through. Transfer to a plate and set aside. - Toast the orzo
In the same skillet, add 1 tbsp olive oil and the minced garlic. Cook 30 seconds until fragrant, then stir in the dry orzo. Toast 1–2 minutes, stirring, so it gets lightly golden. - Build the creamy base
Pour in chicken broth and milk. Stir, scraping the bottom of the pan. Bring to a gentle simmer, then reduce heat to medium-low. Cook 8–10 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed. - Add chicken and veggies
Return the chicken and any juices to the pan. Stir in peas and spinach. Cook 2–3 minutes until the spinach wilts and the chicken is fully cooked. - Finish with lemon and parmesan
Stir in lemon juice, lemon zest, and parmesan. Taste and adjust with salt and pepper. If you want it looser and creamier, splash in a bit more broth or milk. - Serve
Spoon into bowls, sprinkle with parsley, and add lemon wedges on the side for extra brightness.
Nutrition Facts (approx. per serving, 4 servings)
- Calories: 480
- Protein: 34 g
- Carbs: 45 g
- Fat: 17 g
- Fiber: 3 g
Quick Facts
- One-pan clean-up
- Family-friendly flavors
- Balanced bowl with protein, carbs, and veggies
- Great next-day leftovers
Tips
- Cut the chicken into small, even pieces so it cooks quickly and stays tender.
- Stir the orzo often to keep it from sticking to the bottom of the pan.
- If it thickens too much while resting, add a splash of warm broth and stir before serving.
- For more inspiration on how to get juicy chicken with rich flavor in one skillet, check out this One Pan Chicken Skillet, it’s a great go-to for weeknights too.
Variations
- Swap peas for chopped asparagus or green beans.
- Use chicken thighs instead of breasts for a richer flavor.
- Add a pinch of red pepper flakes for a gentle kick.
- Or go ultra creamy and garlicky by taking inspiration from this Creamy Garlic Chicken, a comfort classic that pairs beautifully with rice, pasta, or veggies.