This one-pan lemon herb orzo with chicken is a weeknight winner! It's quick, easy, and requires minimal cleanup – a huge bonus after a long day. The bright lemon flavor pairs perfectly with the tender chicken and subtly chewy orzo, creating a dish that's both satisfying and refreshing. This recipe is easily adaptable to your favorite herbs and vegetables, making it a versatile option for your dinner rotation.
What is Orzo?
Before we dive into the recipe, let's quickly address what orzo is for those unfamiliar. Orzo is a small, rice-shaped pasta. Its size makes it quick-cooking and perfect for absorbing flavors from other ingredients in the dish. It's often used in salads, soups, and as a side dish, but as you'll see, it's incredibly delicious as the base for this chicken recipe.
One-Pan Lemon Herb Orzo with Chicken Recipe
Yields: 4 servings Prep time: 15 minutes Cook time: 25 minutes
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup dry white wine (optional, can substitute with extra broth)
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Instructions:
- Sear the chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: Add the onion to the skillet and cook until softened, about 3-5 minutes. Add the garlic and cook for another minute until fragrant.
- Combine ingredients: Stir in the orzo, chicken broth, white wine (if using), lemon zest, and lemon juice. Season with salt and pepper. Bring to a boil.
- Bake: Return the chicken to the skillet. Cover and transfer to a preheated oven at 375°F (190°C) for 15-20 minutes, or until the orzo is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
- Finish and serve: Remove from the oven and stir in the fresh parsley and dill. Serve immediately.
What vegetables can I add to this Orzo and Chicken Recipe?
This recipe is incredibly versatile! You can easily add a variety of vegetables to boost the flavor and nutrition. Consider adding:
- Cherry tomatoes: Halve them and add them during the last 10 minutes of baking.
- Spinach: Add a handful of spinach during the last 5 minutes of baking; it will wilt beautifully.
- Zucchini or yellow squash: Dice them and add them with the onions.
- Bell peppers: Dice them and add them with the onions.
How do I make this recipe healthier?
To make this recipe even healthier, you can:
- Use whole wheat orzo: This will add more fiber to your meal.
- Reduce the amount of olive oil: You can still achieve a flavorful dish with less oil.
- Add more vegetables: Loading up on veggies will increase the nutrient content.
- Use low-sodium chicken broth: This will help control the sodium intake.
Can I make this recipe ahead of time?
This recipe is best served fresh, but you can prepare the ingredients ahead of time. Chop the vegetables and measure out the spices in advance. You can also cook the chicken separately and add it to the orzo just before serving. However, for optimal texture and flavor, it's best to bake the entire dish together.
Is this recipe suitable for meal prepping?
Yes, absolutely! This one-pan orzo and chicken recipe is fantastic for meal prepping. Once cooled, it stores well in the refrigerator for up to 3 days. Simply reheat gently in the microwave or on the stovetop before serving.
This one-pan lemon herb orzo with chicken recipe is a simple yet elegant dish perfect for a busy weeknight. Enjoy!
