Orzo pasta was invented in 1884 to mimic rice grains, fooling Italian kids into eating more carbs.
One Pot Lemon Chicken Orzo with Spinach
Savor the bright flavors of our One-Pot Lemon Chicken Orzo with Spinach! This delightful dish combines tender chicken, zesty lemon, and hearty orzo, all cooked together for a quick and satisfying meal. With just one pot and a sprinkle of fresh spinach, you’ll have a vibrant dinner that’s as easy to make as it is to love!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This American one-pot wonder is actually Greek taverna cooking disguised in suburban camouflage—Italian immigrants brought orzo to New York's Little Italy in the 1880s, where Greek cooks in neighboring restaurants pinched the rice-shaped pasta, tossed it with their traditional avgolemono lemon-egg technique, then American home cooks in the 1950s bastardized it beautifully by swapping eggs for heavy cream and calling it dinner.
Regional Twist
In California's Napa Valley, they swap the heavy cream for goat cheese and toss in Meyer lemon juice instead of regular, creating a tangy West Coast twist that's lighter than the original.
📝 Ingredients
Shopping List
- 4 pieces chicken thighs
- 1 cup (59 ml) grated parmesan
- 1 cup (59 ml) heavy cream
- 1 piece lemon
- 1 cup (237 ml) orzo
- 1 cup (237 ml) spinach
- 1 piece yellow onion
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken broth
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Coat the chicken thighs with olive oil, salt, pepper, garlic powder, and paprika.
- 2
Heat oil in a pan and add the chicken. Cook for about 5 minutes on each side, then remove and wrap in foil.
- 3
In the same pan, add chopped onion and minced garlic. Cook for 2-3 minutes.
- 4
Add orzo to the pan and toast for about 1 minute.
- 5
Pour in lemon juice and chicken broth. Let simmer on low for about 10 minutes, stirring occasionally.
- 6
After 10 minutes, stir in heavy cream, grated parmesan, and spinach. Add the chicken back to the pan.
- 7
Top with fresh parsley and lemon slices before serving.
💡 Pro Tips
- ✓Sear chicken thighs to an internal temperature of 165°F but remove at 160°F since carryover cooking will raise the temperature 5-10°F while resting in foil.technique160°F removal temp
- ✓Toast orzo for exactly 60-90 seconds until edges turn golden because this creates a nutty flavor through Maillard reactions and helps grains maintain structure during simmering.timing60-90 seconds
- ✓Use a 2:1 ratio of chicken broth to orzo by volume because orzo absorbs liquid differently than rice, requiring less liquid to prevent mushiness.ingredient2:1 ratio
- ✓Add spinach during the last 30 seconds of cooking because its cell walls break down rapidly at temperatures above 140°F, releasing excess water that can thin your sauce.timing30 seconds
- ✓Temper heavy cream by mixing it with 2-3 tablespoons of hot orzo liquid before adding to prevent curdling, as direct heat above 180°F breaks cream's emulsion.technique180°F threshold
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Orzo pasta was invented in 1884 to mimic rice grains, fooling Italian kids into eating more carbs.
One Pot Lemon Chicken Orzo with Spinach
Savor the bright flavors of our One-Pot Lemon Chicken Orzo with Spinach! This delightful dish combines tender chicken, zesty lemon, and hearty orzo, all cooked together for a quick and satisfying meal. With just one pot and a sprinkle of fresh spinach, you’ll have a vibrant dinner that’s as easy to make as it is to love!
The Story
This American one-pot wonder is actually Greek taverna cooking disguised in suburban camouflage—Italian immigrants brought orzo to New York's Little Italy in the 1880s, where Greek cooks in neighboring restaurants pinched the rice-shaped pasta, tossed it with their traditional avgolemono lemon-egg technique, then American home cooks in the 1950s bastardized it beautifully by swapping eggs for heavy cream and calling it dinner.
Regional Twist
In California's Napa Valley, they swap the heavy cream for goat cheese and toss in Meyer lemon juice instead of regular, creating a tangy West Coast twist that's lighter than the original.
📝 Ingredients
Shopping List
- 4 pieces chicken thighs
- 1 cup (59 ml) grated parmesan
- 1 cup (59 ml) heavy cream
- 1 piece lemon
- 1 cup (237 ml) orzo
- 1 cup (237 ml) spinach
- 1 piece yellow onion
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken broth
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Coat the chicken thighs with olive oil, salt, pepper, garlic powder, and paprika.
- 2
Heat oil in a pan and add the chicken. Cook for about 5 minutes on each side, then remove and wrap in foil.
- 3
In the same pan, add chopped onion and minced garlic. Cook for 2-3 minutes.
- 4
Add orzo to the pan and toast for about 1 minute.
- 5
Pour in lemon juice and chicken broth. Let simmer on low for about 10 minutes, stirring occasionally.
- 6
After 10 minutes, stir in heavy cream, grated parmesan, and spinach. Add the chicken back to the pan.
- 7
Top with fresh parsley and lemon slices before serving.
💡 Pro Tips
- ✓Sear chicken thighs to an internal temperature of 165°F but remove at 160°F since carryover cooking will raise the temperature 5-10°F while resting in foil.technique160°F removal temp
- ✓Toast orzo for exactly 60-90 seconds until edges turn golden because this creates a nutty flavor through Maillard reactions and helps grains maintain structure during simmering.timing60-90 seconds
- ✓Use a 2:1 ratio of chicken broth to orzo by volume because orzo absorbs liquid differently than rice, requiring less liquid to prevent mushiness.ingredient2:1 ratio
- ✓Add spinach during the last 30 seconds of cooking because its cell walls break down rapidly at temperatures above 140°F, releasing excess water that can thin your sauce.timing30 seconds
- ✓Temper heavy cream by mixing it with 2-3 tablespoons of hot orzo liquid before adding to prevent curdling, as direct heat above 180°F breaks cream's emulsion.technique180°F threshold