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One-Pan Chicken Orzo (The Perfect Weeknight Meal!)

by trends March 6, 2025, 11:17 pm 1.3k Views

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This cozy chicken of a Pane Orzo is the perfect food for the night; It joins in a single pan in less than 30 minutes. It has a brilliant lemon flavor, spinach and many Parmesians that give it a delicious, light and creamy taste.

I have been in my bread kick (hello, chile corn bread and lasagna soup). I love this dish because it is cozy, comforting and filling, but also on the lighter side. Chicken breasts without boneless skin make it light, while spinach and a lot of lemon give it a good shine.

What you will need to make a Holy Orzo chicken

Pasta barley -I love to buy bronze diameter paste, which means that it was extruded using a machine that gives it a rough exterior. This leads to more water with starch and is generally associated with better quality paste.
Lemons – We are using juice and zest. I love putting the lemons on the face in the pan; They get super juicy in this way.
Thick cream – This gives a little body and creaminess, which is incredible.
Chicken soup – I am using my homemade chicken broth because I love the taste. It really goes on this, but obviously uses buying in the store if that’s what you have.

To obtain the complete list of ingredients, see the recipe index card below.

How to make the chicken of a holy Orzo

Butterfly chicken breasts in half. I like to do this to make sure they are cooked uniformly. And this also does so to cook very fast.
In the big pan, add the olive oil. When hot, add the chicken and cook it on both sides, approximately 2-3 minutes per side. Remove the chicken and lower the fire.

3. In the middle-low, add more olive oil. And then add the shallot and garlic. Cook until it is soft.

4. Then add the Orzo, chicken broth, thick cream and some salt pinches.

5. Revolve everything together and slightly cover the pan. And cook until the Orzo is al dente, approximately 8 minutes.

6. Discover the pan and add the lemon zest, Parmesano-Rallado Rallado, Italian parsley, spinach, black pepper. Give it a mixture and try it. Add any salt if necessary. Tighten in the lemon. Add the chicken on top and serve.

Add the lemon zest, Parmesano-Reggian, spinach and Italian parsley.

Recipe Council

Exchange in different proteins– I think this would work very well with salmon or shrimp. I would skip the shrimp or salmon in the pan first, remove it and then continue with the recipe.
Leave aside the thick cream – If you are sensitive to dairy or just have it, leave it out! I would add approximately 1/4 extra broth cup instead of the cream.

Frequent recipe questions

Can I use rice instead?

Unfortunately, rice fluid ratio would be totally different. Since ORZO is pasta, it requires a different amount of liquid.

How do I keep this in the refrigerator and heat again?

I would let it cool completely, add it to a hermetic container and place it in the refrigerator for up to two days. To reheat, microwave or add it to a pan, with a water splash, and heat it over low heat.

What to serve with this dinner

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Butterfly the chicken. Cut the chicken like this will help cook them faster and more uniform. Sprinkle the chicken with salt on both sides.
In a large pan, place over medium heat, add some tablespoons of olive oil. Add chicken breasts with marietas and cook on each side for about 3-4 minutes. I like a good golden color on each side. Add two lemon halves there, cut the side down. Remove chicken and lemons and reserve breasts.
Lower low fire. Add more olive oil, if necessary. Add the shallot, garlic and crushed red pepper and cook low until they soften approximately 3 minutes.
Pour the Orzo, chicken broth, thick cream and mix. Bring a soft over low heat. And then cover the pan; Cook for about 7 minutes, until al dente.
Cut the chicken into 1/2 inch pieces.
Discover and add the lemon zest, Parmesano-Reggian, spinach, chopped Italian parsley and tighten in two lemon halves. Mix it and cover it with the chicken. Place on the stove for about 2-3 minutes. I like to make sure the chicken is heated.
Discover the pan; Cover with sliced lemons and serve.

Tips and tricks:

Exchange in different proteins– I think this would work very well with salmon or shrimp. I would skip the shrimp or salmon in the pan first, remove it and then continue with the recipe.
Leave aside the thick cream – If you are sensitive to dairy or just have it, leave it out! I would add approximately 1/4 extra broth cup instead of the cream.