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An extreme close-up of the creamy one-pan orzo pasta, showing the texture of the cooked orzo, wilted spinach, and bits of chicken.

Healthy Orzo Dinner: One-Pan Lemon Herb Chicken Recipe

This healthy orzo dinner features tender chicken, fresh vegetables, and a bright lemon-herb sauce, all made in one pan. A perfect, flavorful, and easy weeknight meal that's ready in just 30 minutes and packed with nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 1 tbsp Olive Oil
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1.5 cups orzo pasta uncooked
  • 3 cups low-sodium chicken broth
  • 1 lemon juiced and zested
  • 1 pint cherry tomatoes halved
  • 5 oz fresh spinach
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 0.5 cup crumbled feta cheese
  • Salt and black pepper to taste

Equipment

  • 1 Large Skillet
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Season the chicken thighs with salt, pepper, and a pinch of oregano. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the dry orzo to the skillet. Stir constantly for about 1-2 minutes, until the pasta is lightly toasted and smells nutty. This step prevents the orzo from becoming mushy.
  4. Pour in the chicken broth and lemon juice. Bring to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
  5. Stir in the cherry tomatoes and fresh spinach, allowing the spinach to wilt. Return the chicken to the skillet, nestling it into the orzo. Sprinkle with fresh parsley, dill, lemon zest, and crumbled feta.

Notes

Tip 1: Don't skip toasting the orzo! It adds a wonderful nutty flavor and helps it hold its shape.
Tip 2: For a vegetarian option, replace the chicken with a can of drained chickpeas and use vegetable broth.
Tip 3: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to loosen the sauce.