One-Pan Lemon Chicken and Veggie Orzo Recipe
This Lemon Chicken Veggie Orzo is my go-to for a bright, satisfying one-pot meal that comes together in under 40 minutes. I’ve tested this recipe multiple times to ensure the chicken stays tender and the orzo perfectly absorbs the lemony broth without turning mushy. It’s a complete dinner with protein, greens, and carbs, all from a single skillet.
PrintOne-Pan Lemon Chicken and Veggie Orzo
Ingredients
Scale
- 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 tbsp olive oil
- 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)
Instructions
- Marinate the Chicken
- Cook the Chicken and Orzo
- Finish the Dish
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