Description
This zesty lemon chicken and orzo recipe is a one-pan delight perfect for quick and comforting meals. Tender boneless chicken thighs seared to golden perfection combine with sautéed vegetables, orzo pasta, fresh spinach, and a bright lemon-caper sauce all cooked in a single skillet. Ready in just 30 minutes, this dish offers a delicious balance of savory, tangy, and fresh herb flavors, making it an ideal weeknight dinner or casual gathering option.
Ingredients
Chicken and Vegetables
- 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)
Orzo
- 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
Finishes
- 2 tablespoons chopped fresh herbs (parsley, dill, oregano, or thyme)
- 2 cups fresh baby spinach, roughly chopped
Instructions
- Pan Sear Chicken: On a cutting board, gently pound the chicken thighs with the heel of your hand to an even thickness for uniform cooking. Season both sides with salt, pepper, and garlic powder. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and sear for 5-7 minutes total, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 160°F (71°C). Remove chicken, let rest for 5 minutes, then cut into bite-size pieces. Cover loosely with foil to keep warm.
- Sauté Vegetables: In the same skillet, add the remaining 1/2 tablespoon oil. Add diced onions and red bell peppers and sauté for 2 minutes until slightly softened.
- Cook Orzo: Add the dry orzo to the skillet and toast it while stirring for 1-2 minutes. Pour in chicken broth, lemon juice (start with less to adjust later), half of the lemon zest, and rinsed capers. Stir well, scraping any browned bits from the bottom. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 7-9 minutes for al dente or 8-10 minutes for softer orzo until the liquid is absorbed. If needed, add a splash more broth or water to finish cooking.
- Finish the Dish: Stir in fresh chopped spinach and let wilt for about 30 seconds. Return the cooked chicken pieces to the skillet and add the chopped fresh herbs. Mix thoroughly to combine. Taste and season with additional salt, pepper, or lemon juice as desired. Sprinkle remaining lemon zest over the top and serve with lemon wedges if preferred.
Notes
- More vegetable options include celery, zucchini, or mushrooms for added variety.
- Herb substitutions: Use any combination of fresh basil, thyme, chives, dill, parsley, or oregano. For dried herbs, use 1 teaspoon dried per tablespoon of fresh and add before cooking the orzo and broth.
- To grill chicken instead: Oil and preheat grill to medium-high. Grill chicken a few minutes each side until 160°F internal temperature. Rest and slice before adding to the dish.
- Substitutions: Swap chicken with shrimp or tofu for different protein options. Replace orzo with 1 cup pearl couscous (use 1.5 cups liquid) or 1.5 cups fine egg noodles (use 2 1/4 cups liquid), adjusting liquid as needed. Capers can be replaced with chopped pitted olives or omitted.
- Shortcuts: Use pre-cooked rotisserie chicken warmed briefly before adding to the skillet. Substitute 1 1/2 cups fine egg noodles for orzo, starting with 2 1/4 cups broth and adding more as necessary.
- Make ahead: Prepare 1-2 hours ahead and reheat gently on stove with a splash of water or broth. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze cooled dish in airtight container for up to 3 months.
