Why Make This Recipe
One-Pan Lemon Chicken and Veggie Orzo is a delightful meal that brings together juicy chicken, flavorful orzo, and fresh vegetables all in one dish. It’s perfect for busy weeknights when you want something quick and easy. The bright lemon flavor combined with herbs makes every bite refreshing. Plus, you’ll have less cleanup, making it a win-win!
How to Make One-Pan Lemon Chicken and Veggie Orzo
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 tbsp olive oil
- 1 lemon (zested and juiced)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper (freshly ground)
- 1 yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup orzo pasta (uncooked)
- 3 cups chicken broth (low-sodium)
- 1 pint cherry tomatoes (halved)
- 3 cups baby spinach (fresh, packed)
- 1/4 cup crumbled feta cheese
- 2 tbsp fresh parsley or dill (chopped)
Directions:
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Marinate the Chicken: In a bowl, combine chicken cubes, olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper. Let it marinate for at least 15 minutes.
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Cook the Chicken and Orzo: In a large skillet, heat some olive oil over medium heat. Add the marinated chicken and cook until browned. Add chopped onion and minced garlic, stirring until softened. Then, stir in orzo and chicken broth. Bring to a boil and reduce heat. Cover and simmer until orzo is cooked.
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Finish the Dish: Once the orzo is tender, mix in halved cherry tomatoes and baby spinach. Stir everything together until the spinach wilts. Top with crumbled feta cheese and chopped parsley or dill before serving.
How to Serve One-Pan Lemon Chicken and Veggie Orzo
Serve this dish warm straight from the pan. You can add an extra sprinkle of feta cheese and fresh herbs on top for a beautiful finish. It pairs perfectly with a side salad or some crusty bread for a complete meal.
How to Store One-Pan Lemon Chicken and Veggie Orzo
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place it in the microwave or on the stove with a little extra broth or water to keep it moist.
Tips to Make One-Pan Lemon Chicken and Veggie Orzo
- If you want a tangier flavor, add more lemon juice.
- For extra protein, consider adding chickpeas or other veggies.
- Make sure to cook the chicken fully for safety, and adjust the cooking time depending on the size of your chicken cubes.
Variation
You can easily customize this recipe by swapping out vegetables. Try adding bell peppers, zucchini, or asparagus for a different taste. You can also substitute the feta cheese with goat cheese for a creamier texture.
FAQs
1. Can I use brown or whole wheat orzo?
Yes, you can use brown or whole wheat orzo, but keep in mind that cooking times may vary.
2. Is it okay to use frozen chicken?
You can use frozen chicken, but be sure to thaw it completely before marinating and cooking for even doneness.
3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and marinate it the night before, making it quicker to cook on your busy day.
One-Pan Lemon Chicken and Veggie Orzo
Ingredients
Method
- In a bowl, combine chicken cubes, olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper. Let it marinate for at least 15 minutes.
- In a large skillet, heat some olive oil over medium heat. Add the marinated chicken and cook until browned.
- Add chopped onion and minced garlic, stirring until softened.
- Then, stir in orzo and chicken broth. Bring to a boil and reduce heat.
- Cover and simmer until orzo is cooked.
- Once the orzo is tender, mix in halved cherry tomatoes and baby spinach.
- Stir everything together until the spinach wilts.
- Top with crumbled feta cheese and chopped parsley or dill before serving.
