Go Back
–+ servings
A skillet filled with orzo, chicken, grape tomatoes, and slices of lemon.
Print Recipe
5 from 11 votes

One Pot Lemon Chicken with Orzo

This quick and easy One-Pot Lemon Chicken with Orzo is a quick and easy way to brighten up your menu at any time of year.
Prep Time10 mins
Cook Time20 mins
0 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6
Calories: 421kcal
Author: Valerie Brunmeier

Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 1/2 pounds boneless skinless thin-sliced chicken breasts
  • 1 teaspoon salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil divided
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups orzo pasta
  • 2 cups packed roughly chopped fresh baby spinach
  • 1 cup grape tomatoes, halved
  • 2 lemons, divided
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup finely grated Parmesan , divided

Instructions

  • In a shallow bowl, mix flour and garlic powder. Pound thicker pieces of chicken to 1/4-inch thickness with the flat side of a meat mallet, if needed. Cut each piece in half (to make smaller serving sizes) and sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly and shake off excess.
  • Heat 2 tablespoons oil in a large skillet over MEDIUM heat. Add half of the chicken and cook 4 to 5 minutes on each side or until golden brown and chicken is fully cooked through. Transfer cooked chicken to a plate and tent with a piece of foil to keep warm. Repeat with remaining oil and chicken. When finished, lightly wipe excess oil from skillet.
  • Return skillet to the heat and add broth and orzo. Bring to a boil, reduce heat and simmer, covered, 8-10 minutes or until tender. Remove cover and stir in spinach, tomatoes, the juice of one lemon, basil and remaining 1/2 teaspoon salt. Remove the skillet from the heat. Return the cooked chicken to the skillet and sprinkle with about half of the Parmesan.
  • Cut remaining lemon into wedges. Serve with remaining Parmesan and lemon wedges on the side.

Notes

I like to use the finest grate on my box grater when grating the Parmesan for an almost powdery consistency like you see in the images in this post. 

Nutrition

Calories: 421kcal | Carbohydrates: 43g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 629mg | Potassium: 775mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1264IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 2mg