One-Pot Lemon Garlic Chicken (Printable Version)

A comforting meal featuring chicken, lemon, garlic, creamy orzo, and fresh spinach in one pot.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper

→ Aromatics & Base

04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - Zest of 1 lemon
08 - Juice of 1 lemon, approximately 3 tablespoons

→ Orzo & Broth

09 - 1.5 cups orzo pasta
10 - 3 cups low-sodium chicken broth
11 - 0.5 cup dry white wine, optional; substitute with additional broth if preferred

→ Vegetables & Finish

12 - 4 cups fresh baby spinach
13 - 0.33 cup freshly grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges for serving

# Steps:

01 - Season chicken pieces with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides, approximately 5 to 6 minutes. Transfer to a plate; chicken need not be fully cooked through at this stage.
03 - In the same pot, add chopped onion and cook until softened, about 3 minutes. Add minced garlic and lemon zest, cooking for 1 minute until fragrant.
04 - Stir in the orzo and toast for 1 to 2 minutes, stirring frequently to coat with oil.
05 - Pour in white wine if using, scraping up any browned bits from the bottom of the pot. Allow to simmer for 1 minute.
06 - Pour in chicken broth and lemon juice. Bring to a gentle boil.
07 - Return the seared chicken and any accumulated juices to the pot. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
08 - Stir in fresh spinach and cook uncovered for 2 to 3 minutes until wilted and orzo reaches al dente texture.
09 - Remove from heat. Stir in Parmesan cheese and parsley. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
10 - Serve warm with extra Parmesan cheese and fresh lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot: The kind of weeknight meal that makes cleanup feel like a minor miracle rather than a punishment.
  • It tastes like you spent way more time than you actually did: That bright, lemony, garlicky flavor feels indulgent but comes together in under 40 minutes.
  • The spinach adds freshness without fussiness: It wilts right in at the end, turning a warming dish into something that feels nutritious and spring-like.
02 -
  • Don't skip the searing step: Those browned bits on the chicken and the fond on the pot bottom are pure flavor; they dissolve into your broth and make the whole dish taste richer and more complex than you'd expect.
  • Taste and adjust at the end: Lemon juice, salt, and pepper are all easy to add but impossible to remove, so go slowly and let your palate guide you—some lemons are more acidic than others, and that matters.
  • Watch the orzo timing: It continues cooking slightly in the residual heat even after you remove the pot from the stove, so pull it off just when it's mostly tender but still has a whisper of resistance.
03 -
  • Don't crowd the pan when searing: If your chicken doesn't fit in a single layer, work in batches—crowding the pan means steam rather than searing, and you'll miss those golden, flavorful edges that make the whole dish taste better.
  • The orzo keeps absorbing liquid even off heat: If you're serving this immediately, it'll be slightly loose and creamy; if you let it sit for 5 minutes covered, it becomes thicker as the pasta continues to drink up liquid, so adjust your broth amount based on how you like it.
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