The short version
Chicken, orzo and spinach simmered in lemony broth in one deep pan. Serves 4 · estimated 35 minutes including prep. Use a deep 28–30 cm skillet with a lid; shallow pans lose liquid faster.
Why you’ll love this one-pot lemon chicken orzo
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- One-Pot & Casserole RecipesChicken, orzo and spinach simmered in lemony broth in one deep pan.
- Know before you startUse a deep 28–30 cm skillet with a lid; shallow pans lose liquid faster.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use a deep 28–30 cm skillet with a lid; shallow pans lose liquid faster.
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- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
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Equipment
- 12-inch stainless steel skilletSee our pick →
- 8-inch chef’s knifeSee our pick →
- Instant-read food thermometerSee our pick →
Instructions
-
Brown
Heat oil in a deep lidded skillet over medium-high heat. Add chicken and salt and brown for 5 minutes, turning. It will finish cooking in the broth.
-
Add orzo
Stir in garlic, oregano and dry orzo for 30 seconds, then pour in broth and bring to a simmer.
-
Simmer
Cover and simmer over medium-low heat for 12–15 minutes, stirring every few minutes. Add a splash of water if the orzo catches. Check orzo is tender and chicken reaches 165°F / 74°C.
-
Finish
Stir in spinach and cook for 2 minutes until wilted. Take off heat, stir in lemon juice and stand for 2 minutes before serving.
Recipe notes
- Timing: Use a deep 28–30 cm skillet with a lid; shallow pans lose liquid faster. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
12-inch stainless steel skillet
Wide enough to sear a pound of shrimp in one layer and then toss the pasta right in. Tri-ply heats evenly.
8-inch chef’s knife
One sharp, balanced knife handles 90% of weeknight prep.
Instant-read food thermometer
Check internal cooking and reheating temperatures.
Easy variations
- Peas: Replace spinach with frozen peas added for the last 3 minutes.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Orzo thickens in the fridge; add broth or water when reheating.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making one-pot lemon chicken orzo?
Use a deep 28–30 cm skillet with a lid; shallow pans lose liquid faster.
Can I make it ahead?
Orzo thickens in the fridge; add broth or water when reheating.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.