A Cozy One-Pan Dinner You’ll Crave Again and Again

If there’s one dish I never get tired of making, it’s One-Pan Lemon Garlic Chicken with Orzo. There’s just something magical about the combination of juicy chicken, buttery orzo, and that bright, zesty lemon flavor that brings everything to life. Plus, it’s all made in a single pan—no mountain of dishes afterward, which is always a win in my kitchen! Whenever I make this for dinner, the aroma of garlic sizzling in olive oil fills the air and instantly makes everyone hungry. You know it’s going to be a good night when that happens.

Why You’ll Love This Recipe

This meal hits every note—it’s comforting, fresh, satisfying, and so simple. I love how the orzo absorbs all the flavors from the chicken and lemony broth, turning it into a silky, flavorful base that feels like a risotto but without the constant stirring. It’s perfect for weeknights, yet impressive enough to serve guests. And honestly, who doesn’t want a dinner that tastes gourmet but takes under 40 minutes from start to finish?

Nutritional Benefits

Beyond how delicious it is, this meal actually packs a nutritious punch. Chicken breast is a fantastic source of lean protein, and orzo—though it’s a pasta—provides satisfying carbs that keep you full longer. The lemon juice adds vitamin C and helps brighten digestion, while garlic brings antioxidants and immune-boosting benefits. If you swap butter for olive oil, it becomes even lighter without losing that rich, comforting flavor. It’s one of those meals that makes you feel good after eating, not heavy or sluggish.

Adaptable Variations

• Vegetarian Twist: Skip the chicken and use chickpeas or tofu instead. Add extra veggies like spinach, zucchini, or mushrooms for a hearty meat-free meal.
• Dairy-Free Version: Replace butter with olive oil and skip the cheese at the end—or use a dairy-free parmesan alternative.
• Gluten-Free Option: Use gluten-free orzo or small rice-shaped pasta alternatives. The texture still turns out wonderfully creamy.
• For a Creamier Finish: Stir in a splash of cream or coconut milk at the end for a velvety, indulgent version.

The Recipe

Ingredients

• 2 tablespoons olive oil
• 1 pound (450 g) boneless, skinless chicken breasts or thighs
• Salt and black pepper, to taste
• 4 cloves garlic, minced
• 1 cup uncooked orzo pasta
• 2 cups low-sodium chicken broth
• 1/2 cup water (if needed)
• 1 lemon (zested and juiced)
• 1 teaspoon dried oregano (or fresh thyme)
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large, deep skillet over medium heat. Season chicken generously with salt and pepper.
2. Sear the chicken for about 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
3. In the same pan, add a bit more olive oil if needed, then sauté garlic until fragrant—about 30 seconds. Don’t let it burn!
4. Stir in the orzo and cook for 1–2 minutes to toast it slightly. This adds a nutty flavor.
5. Pour in the chicken broth, lemon juice, zest, and oregano. Stir well and bring to a gentle simmer.
6. Reduce heat to low, cover, and let it cook for about 10–12 minutes, stirring occasionally until orzo is tender and most of the liquid has been absorbed.
7. Return the chicken to the pan, nestling it into the orzo. Add butter and let it melt in, giving the dish a glossy, comforting texture.
8. Sprinkle Parmesan cheese and parsley on top before serving. Taste and adjust with a little more lemon juice or salt, if needed.

Practical Tips to Make It Even Better

• Use chicken thighs if you prefer juicier meat—they stay tender even when reheated.
• Don’t rush the lemon zest! It’s what gives that bright, citrusy aroma that makes the dish irresistible.
• For meal prep: Store in airtight containers for up to 3 days. Add a splash of water before reheating to keep the orzo creamy.
• Add greens: A handful of baby spinach or kale stirred in at the end adds color, nutrients, and balance to the richness.

Frequently Asked Questions

1. Can I use rice instead of orzo? Yes! Just adjust the cooking time and liquid—rice takes longer and may need extra broth.
2. How do I prevent the orzo from sticking? Stir occasionally as it cooks, and don’t forget that touch of butter at the end—it keeps everything silky smooth.
3. What can I serve with it? It’s a complete meal on its own, but a simple green salad or roasted veggies pair beautifully.
4. Can I freeze this dish? You can! Cool it completely first, then freeze in airtight containers. Reheat gently with a splash of broth or water.

Join Me in the Kitchen

If this One-Pan Lemon Garlic Chicken with Orzo brought some sunshine to your table, I’d love to hear about it! Share your creation or your own twist on this recipe with me on Pinterest—it’s always so inspiring to see your homemade meals come to life. Let’s keep cooking, sharing, and bringing a little more comfort (and lemony brightness!) into our evenings.