Name: Lemon Chicken and Orzo (One Pan, 30 Min) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken thighs, trimmed of excess fat (or boneless breasts); 1 tablespoon olive oil (or half butter, half oil); 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 medium onion, diced (~1 cup/160 grams); 1 red bell pepper, diced (~1 cup/150 grams); 1 cup dried orzo; 3 cups chicken broth; 1 lemon, juice and zest (save 1 tsp zest for finishing); 1 1/2 tablespoons capers, rinsed; 2 tablespoons chopped fresh herbs (parsley, dill, oregano, or thyme); 2 cups fresh baby spinach, roughly chopped

Jump to Recipe· 4.2 from 8 reviews

I am so excited to share with you my absolute favorite comfort meal that never fails to brighten up my week—this Lemon Chicken and Orzo (One Pan, 30 Min) Recipe. It’s a vibrant combination of tender chicken thighs, nutty orzo pasta, and fresh vegetables, all infused with the spark of lemon zest and briny capers. What I love most is how everything comes together in just one skillet, making cleanup a breeze, and you get a dish that’s full of zing, texture, and pure satisfaction. If you’re a lemon lover like me, this meal will quickly become your go-to for a cozy yet fresh dinner.

Why You’ll Love This Lemon Chicken and Orzo (One Pan, 30 Min) Recipe

I always rave about this recipe because the flavor profile is just perfect—bright and zesty thanks to the lemon juice and zest, balanced with the salty pops of capers. The juicy chicken thighs develop a beautiful golden crust that adds a savory depth, while the orzo soaks up the lemony broth, creating a creamy texture without any cream at all. Each bite feels like a little celebration of fresh, colorful ingredients coming together. I can honestly say it’s a dish that feels indulgent but never heavy.

On top of that, the ease of preparation is a major win in my book. With just one pan, you can cook the chicken, sauté vegetables, toast the orzo, and simmer everything to perfection—all in less than 30 minutes. I love having this recipe in my rotation for busy weeknights or when I want to impress guests without spending hours in the kitchen. It’s incredibly versatile, perfect for casual family dinners or even small gatherings, and somehow manages to feel both cozy and elegant. That’s what makes this dish stand out so much for me.

Ingredients You’ll Need

A black cast iron pan holds a dish with three main layers: the bottom layer is a bed of small, golden orzo pasta; the middle layer has pieces of light brown cooked chicken evenly spread out; the top layer includes bright red cherry tomato halves, fresh green spinach leaves, and sprinkled white grated cheese. Four lemon wedges with yellow rind and pale juicy centers sit on the right edge of the pan. The pan rests on a white marbled surface with whole lemons and cherry tomatoes scattered around, along with a small white bowl filled with grated cheese on the left side. A light gray cloth is draped nearby. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Lemon Chicken and Orzo (One Pan, 30 Min) Recipe lies in its simple yet flavorful ingredients. Each one plays a crucial role—from the tender chicken and fresh veggies to the lemony zest and briny capers that lift the whole dish. These ingredients come together to create a colorful, well-balanced meal that’s as pleasing to the eye as it is to the taste buds.

Boneless skinless chicken thighs (1 pound): Choose thighs for juiciness and rich flavor, but breasts work well too.
Olive oil (1 tablespoon): For a nice sear and to sauté vegetables with a hint of fruity richness.
Kosher salt, black pepper, garlic powder (1/2 teaspoon each): Simple seasoning that brings out the natural flavors.
Medium onion, diced (about 1 cup): Adds sweetness and depth to the base of the dish.
Red bell pepper, diced (about 1 cup): Provides vibrant color and a subtle sweetness.
Dried orzo (1 cup): The star pasta that absorbs all the zesty broth perfectly.
Chicken broth (3 cups): The cooking liquid that infuses the orzo with flavor.
Lemon juice and zest (from 1 lemon): The zesty punch that lights everything up.
Capers (1 1/2 tablespoons, rinsed): Salty little bursts that add briny complexity.
Chopped fresh herbs (2 tablespoons): Parsley, dill, or oregano add freshness and an herbal finish.
Fresh baby spinach (2 cups, roughly chopped): Adds vibrant color and a mild leafy texture without overpowering.

Directions

Step 1: Start by lightly pounding your chicken thighs on a cutting board to ensure they cook evenly. Then season them thoroughly with salt, pepper, and garlic powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Step 2: Place the chicken thighs into the hot skillet and sear for about 5 to 7 minutes total, flipping halfway through. You want a gorgeous golden brown crust and cooked-through meat (internal temp of 160°F or 71°C). Once done, transfer the chicken to a plate and loosely cover with foil to keep warm while you move on. After resting, cut the thighs into bite-sized pieces.

Step 3: In the same skillet, add the remaining 1/2 tablespoon oil and toss in the diced onions and red bell peppers. Sauté for about 2 minutes until they soften and start to caramelize slightly—this adds so much flavor.

Step 4: Stir in the dry orzo, toasting it for 1-2 minutes to bring out a nutty aroma. Then pour in the chicken broth, lemon juice (start with less—you can always add more later), half of the lemon zest, and rinsed capers. Use a wooden spoon to scrape any flavorful brown bits from the pan’s bottom.

Step 5: Bring the liquid to a boil, then reduce the heat to medium-low and cover the skillet. Simmer gently for about 7 to 9 minutes if you want al dente or up to 10 minutes for softer orzo. Check occasionally—if the liquid evaporates before the orzo is tender, add a splash more broth or water and keep cooking.

Step 6: Once the orzo is ready, stir in the chopped spinach and let it wilt for about 30 seconds. Return the chicken pieces to the skillet along with fresh herbs, mixing everything thoroughly. Taste the dish and adjust salt, pepper, or lemon juice as needed.

Step 7: Sprinkle the remaining lemon zest over the top before serving, and if you like, add fresh lemon wedges for an extra tang. This final touch makes the dish pop with freshness and invites you to dig in.

Servings and Timing

This Lemon Chicken and Orzo (One Pan, 30 Min) Recipe serves 3 hearty portions or 4 smaller ones, perfect for a family dinner or a couple of meals for a smaller household. Prep time is quick at about 10 minutes, and the skillet does most of the work with a 20-minute cook time, so your total time from start to finish is roughly 30 minutes. There is a short resting time for the chicken after searing to keep it juicy, but you can start cooking the vegetables immediately.

How to Serve This Lemon Chicken and Orzo (One Pan, 30 Min) Recipe

A close-up image shows a fork lifting a bite of golden-brown cooked chicken pieces mixed with white rice and small green herb leaves from a white bowl. The chicken pieces have a seared texture with some crispy edges, and the rice looks soft and slightly fluffy. In the blurred background of the bowl, there are wedges of bright yellow lemon adding color contrast. The bowl sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

I love serving this dish hot, right from the skillet, to preserve the vibrant flavors and appealing textures. It pairs beautifully with a crisp green salad or steamed asparagus to add a fresh, crunchy contrast. For a more indulgent side, creamy mashed potatoes or garlic bread work wonderfully to soak up any leftover lemony juices on the plate.

Garnishing with a sprinkle of extra chopped herbs or a few thin lemon slices instantly elevates the presentation, making the dish feel special whether it’s a cozy weeknight meal or a casual dinner party. I always find that a good squeeze of fresh lemon over each serving brightens the flavors even more and encourages everyone to dig in happily.

For beverages, I am a fan of pairing this Lemon Chicken and Orzo recipe with a chilled glass of crisp Sauvignon Blanc or a sparkling water infused with cucumber and mint. The acidity and freshness in these drinks complement the lemon and capers perfectly. This meal definitely shines best when served hot or warm, but leftovers can also be enjoyed at room temperature if you’re packing a lunch or picnic.

Variations

One of the best things about this Lemon Chicken and Orzo (One Pan, 30 Min) Recipe is how wonderfully adaptable it is. If you’re looking to switch things up, try substituting the chicken with shrimp or tofu for a different protein twist. Both soak in the lemon herb flavors beautifully and cook quickly in the same method.

If you need a gluten-free version, swapping orzo for pearl couscous or fine egg noodles as mentioned in the recipe notes works just fine—just adjust the cooking liquid accordingly. Vegans can make this dish their own by using vegetable broth, tofu, and skipping the chicken, while adding extra spinach or other veggies like zucchini or mushrooms for heartiness.

I’ve also experimented with flavor variations like adding a pinch of smoked paprika or red pepper flakes for subtle warmth or using different fresh herbs such as thyme or basil to shift the herbal notes. For a different cooking approach, grilling the chicken beforehand adds a smoky char that pairs beautifully with the lemon-orzo base.

Storage and Reheating

Storing Leftovers

If you have any leftovers (and I hope you do!), store the Lemon Chicken and Orzo in an airtight container in the refrigerator. It will stay fresh for up to 3 days. I recommend glass containers with tight-fitting lids because they help preserve flavors and make reheating easy without worrying about plastic odors.

Freezing

This dish freezes well if you want to prepare in advance or save portions for later. After the meal has cooled completely, transfer it to a freezer-safe airtight container or a heavy-duty zip-top bag with as much air removed as possible. It can be frozen for up to 3 months. When thawing, it’s best to move it to the fridge overnight before reheating to keep textures intact.

Reheating

To reheat, I prefer using the stove rather than the microwave when possible. Warm the leftovers gently in a skillet over medium heat, stirring occasionally and adding a splash of broth or water to loosen the orzo if it seems too dry. If you need to use a microwave, cover the dish loosely and heat in short bursts, stirring in between to ensure even warming. Avoid overheating which can dry out the chicken and toughen the pasta.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work just fine in this recipe. They tend to be leaner and can cook a little faster, so keep an eye on them to avoid drying out. If using breasts, you might want to reduce cook time slightly or consider slicing them thinner for more even cooking.

Can I make this recipe vegetarian or vegan?

Yes, you can easily adapt it by swapping the chicken broth for vegetable broth and replacing chicken with tofu or an extra helping of veggies like mushrooms or zucchini. Use olive oil or vegan butter, and you’ll have a flavorful plant-based version that still has all the zing and texture I love.

Is this recipe freezer-friendly?

It sure is! The Lemon Chicken and Orzo holds up well in the freezer when stored correctly. Just cool it fully before freezing, and thaw overnight in the fridge before reheating gently to keep the best taste and texture.

What side dishes go well with this meal?

I suggest light, fresh sides like a crisp green salad, steamed or roasted asparagus, or garlic bread to complement the bright lemon flavor. You can also serve it with roasted root vegetables or a simple cucumber salad for different textures and flavor contrasts.

Can I prepare this dish ahead of time?

Yes! You can make the entire dish an hour or two ahead and gently reheat it just before serving. For make-ahead meals, keep it covered and warm on the stove, adding a splash of broth or water if it looks dry. It’s an excellent recipe for meal prep or entertaining without last-minute stress.

Conclusion

I hope you’re as excited to try this Lemon Chicken and Orzo (One Pan, 30 Min) Recipe as I am to share it with you. It’s a bright, satisfying dish that packs an incredible flavor punch while keeping things simple and stress-free. Whether you’re cooking for family, friends, or just treating yourself, this recipe is a winner every time. I can’t wait for you to make it your own and enjoy all the delightful lemony goodness!