One-Pan Lemon Chicken Orzo With Spinach and Artichokes

This one-pan lemon chicken orzo combines tender chicken, pasta, spinach and artichoke hearts in a light lemony sauce. The orzo cooks directly in the broth, so it absorbs flavor and saves you from boiling a separate pot. Keep the simmer gentle and stir often near the end so the pasta cooks evenly.

Recipe at a glance

Yield: 4 servings
Prep: 15 minutes
Cook: 25 minutes

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 1/2 cups dry orzo
• 3 cups low-sodium chicken broth
• 1 can (14 ounces) quartered artichoke hearts, drained and chopped
• 3 cups baby spinach
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• Zest and juice of 1 lemon
• 1/3 cup grated Parmesan
• 2 tablespoons chopped parsley

How to make one-pan lemon chicken orzo

1. Pat the chicken dry and season it with salt and pepper. Heat olive oil in a deep, wide skillet over medium-high heat. Add chicken in a single layer and cook for 3 to 4 minutes, turning once. It does not need to be fully cooked yet. Transfer it to a plate.
2. Add onion to the skillet and cook for 3 minutes, scraping up browned bits. Stir in garlic and oregano for 30 seconds.
3. Add the dry orzo and stir for 1 minute to lightly toast it. Pour in the broth and bring to a gentle simmer. Scrape the bottom of the pan and reduce the heat to medium-low.
4. Stir in artichokes and return the chicken and any juices to the skillet. Cover and cook for 8 minutes, stirring once or twice so the orzo does not stick.
5. Uncover and check the pasta. When nearly tender, stir in spinach and cook for 2 to 3 minutes, until wilted and the chicken reaches 165°F.
6. Remove from the heat. Add lemon zest, lemon juice and Parmesan. Rest for 3 minutes, then finish with parsley. Add a splash of warm broth if you want a looser sauce.

Helpful tips and swaps

Use a wide skillet so the orzo cooks in an even layer. Keep the liquid at a simmer rather than a hard boil; rapid boiling can make the outside of the pasta soft before the center is done. If using frozen spinach, thaw and squeeze it dry before adding. Boneless chicken thighs work too and may need a few extra minutes.

Storage

Refrigerate leftovers in a sealed container for up to 3 days. Orzo absorbs liquid as it sits, so reheat with a few tablespoons of broth or water, stirring until creamy and hot. This dish is best refrigerated rather than frozen because the pasta softens after thawing.

FAQ

Can I make this gluten-free? Use a small gluten-free pasta that has a similar cooking time, and follow the package’s liquid guidance. Check broth and Parmesan labels as well.

Can I add feta? Yes. Crumble a little over each bowl with the parsley for a saltier, tangier finish.