Go Back
- 1 lb chicken breast, diced - 1 cup orzo pasta - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - Zest and juice of 1 large lemon - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Fresh parsley, for garnish - Salt and freshly ground black pepper - 3 cups low-sodium chicken broth Using these ingredients, you will create a dish packed with flavor and nutrition. The chicken breast gives a great protein base. The orzo pasta adds a nice texture. Olive oil helps everything cook well and adds richness. Onions and garlic build a tasty foundation. Cherry tomatoes bring sweetness and color. Lemon zest and juice brighten the dish. Dried herbs like oregano and thyme add depth. Fresh parsley on top makes it look great and tastes fresh. Season with salt and pepper to make all the flavors shine. Finally, the low-sodium chicken broth gives moisture and flavor to the orzo. This mix of ingredients makes Lemon Herb Chicken Orzo a delightful one-pot meal. To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 pound of diced chicken breast. Season the chicken with salt and freshly ground black pepper. Sauté the chicken until it turns golden brown and is fully cooked. This usually takes about 5 to 7 minutes. Once done, remove the chicken from the pot and set it aside. Next, use the same pot to add 1 finely chopped medium onion. Sauté the onion until it becomes translucent, which takes about 3 to 4 minutes. Then, add 3 cloves of minced garlic to the pot. Stir frequently for about 30 seconds. This step brings out the amazing flavors. Now it's time to add the fun ingredients. Toss in 1 cup of halved cherry tomatoes and let them cook for 2 to 3 minutes. This helps the tomatoes soften and release their juices. After that, stir in 1 cup of orzo pasta. Pour in 3 cups of low-sodium chicken broth, along with the zest and juice of 1 large lemon. Add 1 teaspoon each of dried oregano and thyme. Mix everything well. Increase the heat and bring the mixture to a rapid boil. Once it boils, reduce the heat to low. Add the browned chicken back into the pot. Cover the pot and let it simmer for about 10 to 12 minutes. The orzo should become tender yet still have a slight bite to it. After simmering, remove the pot from heat. Fluff the orzo gently with a fork. Taste and adjust the seasoning with more salt and pepper, if needed. Serve the dish hot. Garnish each bowl with freshly chopped parsley and a wedge of lemon for an extra burst of flavor. Enjoy every bite! - To achieve al dente orzo, cook for about 10-12 minutes. This timing gives it a firm bite. - Stir the orzo gently while it simmers. This keeps it from sticking to the pot. - To boost the lemon flavor, use both the zest and juice of a large lemon. This adds a bright taste. - Fresh herbs make a big difference. Adding parsley at the end brightens the dish. - For a beautiful presentation, serve in shallow bowls. This shows off the colorful ingredients well. - Pair this dish with a crisp green salad or steamed veggies for a great side. {{image_4}} You can change the protein in this dish. Shrimp works well. It cooks fast and adds a seafood twist. Simply sauté the shrimp until pink. Add it at the same time as the chicken. Tofu is another great option. Choose firm or extra-firm tofu for the best texture. Dice it and sauté until golden. This swap makes the dish plant-based. Adding veggies boosts flavor and nutrition. Spinach is a great choice. Toss in fresh spinach towards the end of cooking. It wilts quickly and adds color. Bell peppers also make a nice addition. Chop them up and cook them with the onions. They add sweetness and crunch. Feel free to mix and match your favorite vegetables. If you need a gluten-free option, try chickpea orzo. It has a similar taste and texture. Cook it just like regular orzo. This keeps the dish safe for those with gluten issues. For a vegetarian swap, skip the chicken and use more veggies. You can also add beans for protein. This way, everyone can enjoy a tasty meal. To store leftovers safely, let the dish cool first. Place it in an airtight container. This helps keep your Lemon Herb Chicken Orzo fresh. I recommend glass containers for easy heating. You can store it in the fridge for three to four days. For the best flavor, reheat in a pot on the stovetop. Add a splash of broth or water to keep it moist. Stir often to maintain even heat. If using the microwave, place it in a bowl. Cover it with a lid or microwave-safe wrap. Heat in short intervals, stirring in between to ensure even warmth. To freeze portions, let the dish cool completely. Scoop it into freezer-safe bags or containers, leaving some space for expansion. Label each bag with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat on the stovetop or microwave, adding a bit of broth for flavor. To make Lemon Herb Chicken Orzo gluten-free, swap orzo for gluten-free pasta. Look for options made from rice or chickpeas. These pasta types cook well and keep a nice texture. Always check labels to ensure they are gluten-free. You can also use gluten-free chicken broth to avoid cross-contamination. Yes, you can use brown rice. However, the cooking time will change. Brown rice takes about 35-40 minutes to cook. Be sure to increase the liquid to 4 cups of broth for best results. Add the rice before the chicken to give it time to cook fully. Lemon Herb Chicken Orzo lasts about 3-4 days in the fridge. Store it in an airtight container for best results. Make sure it cools down before you seal it. This helps keep it fresh and tasty. If it smells or looks off, it’s best to throw it away. This dish pairs well with many sides. Consider a fresh green salad for a light touch. Garlic bread adds a nice crunch and flavor. Roasted vegetables also complement the meal well. For a refreshing drink, try lemonade or iced tea to balance the dish. This blog post outlined a simple and tasty Lemon Herb Chicken Orzo recipe. We covered key ingredients, step-by-step cooking instructions, and helpful tips. You learned ways to customize the dish with different proteins and vegetables. I shared storage and reheating methods to maintain flavor. In conclusion, this recipe is versatile and easy to prepare. It brings fresh flavors to your table, delighting everyone. Enjoy your cooking journey with this dish!

Lemon Herb Chicken Orzo One Pot

Discover a refreshing and flavorful recipe with this Lemon Herb Chicken Orzo Delight! Packed with tender chicken, zesty lemon, and al dente orzo, this dish is perfect for a cozy dinner. Learn how to bring out the best in your ingredients with simple steps that will impress family and friends. Click through to explore the full recipe and enjoy a delightful meal that’s ready in just 30 minutes!
Print Recipe Pin Recipe

Ingredients
  

1 lb chicken breast, diced into bite-sized pieces

1 cup orzo pasta

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup cherry tomatoes, halved

3 cups low-sodium chicken broth

Zest and juice of 1 large lemon

1 teaspoon dried oregano

1 teaspoon dried thyme

Fresh parsley, finely chopped, for garnish

Salt and freshly ground black pepper, to taste

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat until shimmering.

    Add the diced chicken breast pieces to the pot, season with salt and freshly ground black pepper, and sauté until the chicken is golden brown and fully cooked, approximately 5-7 minutes. Once cooked, remove the chicken from the pot and set aside on a plate.

      Using the same pot, add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 30 seconds, stirring frequently until fragrant.

        Incorporate the halved cherry tomatoes into the pot and cook for an additional 2-3 minutes, allowing them to soften and release their juices.

          Stir in the orzo pasta, ensuring it is evenly distributed. Pour in the chicken broth, along with the lemon zest, lemon juice, dried oregano, and thyme. Increase the heat and bring the mixture to a rapid boil.

            As soon as it reaches a boil, reduce the heat to low and stir the reserved browned chicken back into the pot. Cover and let it simmer for 10-12 minutes, or until the orzo is tender yet al dente and has absorbed most of the liquid.

              Remove the pot from heat and fluff the orzo gently with a fork. Taste the dish and adjust the seasoning with additional salt and pepper, if desired.

                Serve the dish hot, garnishing each bowl with a generous sprinkle of freshly chopped parsley and a wedge of lemon on the side for an extra burst of flavor.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: To elevate the visual appeal, consider serving in shallow bowls to showcase the colorful ingredients, and place a sprig of parsley on top of each serving alongside the lemon wedge. Enjoy!