Dreamy One Pan Chicken Orzo
Experience a luxurious one-pan meal where tender chicken and orzo pasta cook together in a single skillet. The pasta's starches create a rich, creamy sauce without any heavy cream, all brought together with wilted spinach, salty Parmesan, and a bright squeeze of lemon.
Equipment
- Large, deep skillet or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Cheese grater
- Paper towels
- Two forks (for shredding)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 cup dry orzo pasta
- 4 cups low-sodium chicken broth
- 5 oz fresh spinach
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ½ lemon, for juice
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the chicken dry with paper towels and season generously on all sides with salt, pepper, and the dried oregano.
- Heat olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat. Once the butter is foamy, add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Lower the heat to medium. Add the chopped onion to the same skillet and sauté for 4-5 minutes until soft, scraping up any browned bits from the bottom of the pan. Add the minced garlic and dried thyme and cook for another minute until fragrant.
- Add the dry orzo to the skillet. Stir constantly for 1-2 minutes to lightly toast the pasta.
- Pour in the chicken broth, scraping the bottom of the pan to release any remaining flavorful bits. Bring the liquid to a simmer.
- Reduce the heat to medium-low and let the orzo cook, stirring occasionally, for 8-10 minutes, or until al dente and the liquid has thickened into a creamy sauce. If it becomes too thick, add a splash more broth.
- While the orzo cooks, shred the reserved chicken using two forks.
- Turn off the heat. Stir in the shredded chicken, fresh spinach, grated Parmesan cheese, and the juice of half a lemon. Continue stirring until the spinach is wilted and the cheese is melted. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately.
Notes
For the best results, always grate your own Parmesan cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Do not overcook the orzo, as it will continue to cook in the residual heat. The final squeeze of lemon juice is essential to brighten the flavors. For variations, try deglazing the pan with a splash of dry white wine after sautéing the aromatics, or stir in sun-dried tomatoes and artichoke hearts with the spinach for a Mediterranean twist. Leftover rotisserie chicken can be used in place of fresh chicken; simply stir it in at the end.