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A full one-pot chicken dinner cooked with vegetables and herbs

Creamy Lemon-Herb One-Pot Chicken with Orzo

This one-pot recipe features tender chicken thighs and al dente orzo in a creamy, bright lemon-herb sauce. It's a comforting yet fresh meal that's perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch pieces
  • Salt and freshly ground black pepper to taste
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • 1 large lemon zested and juiced
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley chopped
  • 1 tbsp fresh thyme chopped
  • 1/4 cup grated Parmesan cheese for serving, optional

Equipment

  • Large, deep pot or Dutch oven

Method
 

Cooking Steps
  1. Season the chicken with salt and pepper, then sear it in olive oil until golden brown. Remove chicken from the pot and set aside.
  2. Sauté the diced onion in the same pot until softened, then stir in the minced garlic until fragrant.
  3. Add the orzo pasta and toast for 1 minute before pouring in the chicken broth and bringing to a simmer. Stir in the lemon zest and juice.
  4. Return the seared chicken to the pot, cover, and simmer for 15-20 minutes until the chicken is cooked through and orzo is al dente.
  5. Stir in the heavy cream, fresh parsley, and fresh thyme, then cook uncovered for 2-3 minutes until the sauce slightly thickens.
  6. Adjust seasoning with salt and pepper as needed. Remove from heat, cover, and let rest for 5 minutes before serving with Parmesan cheese, if desired.

Notes

Ensure not to overcrowd the pot when searing the chicken to get a nice golden crust. Adjust the amount of lemon juice to your taste for more or less tartness.