Lemon Garlic Chicken Orzo
A quick and flavorful one-pot meal combining tender chicken, fragrant garlic, and zesty lemon-infused orzo pasta — perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon olive oil (substitute avocado oil if you prefer)
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (chicken breast will work — see tips)
- 1 cup orzo pasta
- 2 cups chicken broth (low-sodium is fine; adjust salt)
- 1/2 cup lemon juice (fresh preferably for best flavor)
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1 onion chopped (yellow or sweet onion)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley (plus more for garnish)
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces in a single layer and cook, stirring occasionally, until browned on all sides (about 3–4 minutes). Transfer chicken to a plate and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes, stirring occasionally so it doesn’t brown too quickly.
- Stir in the minced garlic and cook 1 minute until fragrant.
- Add the orzo to the pot and stir to coat it with the onion-garlic mixture for about 30 seconds.
- Pour in 2 cups chicken broth and 1/2 cup lemon juice. Increase heat and bring to a boil.
- Return the browned chicken to the pot, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Reduce heat to low, cover, and simmer for 15–20 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed. If the orzo looks too dry before it’s fully cooked, add 2–4 tablespoons extra broth or water.
- Remove from heat and stir in 1/4 cup chopped fresh parsley. Taste and adjust seasoning.
- Serve hot, garnished with extra parsley or a lemon wedge.
Notes
Refrigerate within 2 hours of cooking. Do not refreeze once thawed if reheated. To keep orzo from sticking after refrigeration, add a splash of broth or water when reheating gently on the stovetop.