One Pot Lemon Chicken and Orzo Recipe

Why You’ll Love This Recipe

This dish is all about big flavor with minimal effort. The chicken thighs are seared until golden, adding richness and depth, while the orzo absorbs all the savory juices and lemon pepper seasoning. Feta crumbles add a creamy, tangy finish, and parsley brightens everything up. It’s a complete meal cooked in one pan, making cleanup a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs (bone-in, skin-on recommended)

• Lemon pepper seasoning

• Cooking oil

• Garlic

• Chicken broth

• Fresh parsley

• Orzo pasta

• Feta cheese, crumbled

Directions

1. Pat chicken thighs dry and season both sides generously with lemon pepper seasoning.

2. Heat oil in a large deep skillet over medium heat. Place chicken skin-side down and cook undisturbed for 6–8 minutes until browned. Flip and brown the other side, then remove to a plate.

3. Lower heat, add garlic to the skillet, and sauté for 1 minute in the rendered fat.

4. Pour in chicken broth, stirring to loosen any browned bits. Add orzo and half of the chopped parsley, stirring to combine.

5. Return chicken to the skillet, skin-side up. Cover with a lid, bring to a boil, then reduce heat to low. Simmer for 15 minutes until most broth is absorbed and orzo is tender.

6. Fluff orzo with a fork around the chicken, then top with remaining parsley and crumbled feta before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Use boneless, skinless chicken thighs or chicken breasts for a leaner option.

• Add vegetables such as spinach, zucchini, or bell peppers for extra nutrition.

• Swap feta for goat cheese or parmesan for a different flavor profile.

• Stir in a splash of cream or a squeeze of lemon juice at the end for richness or brightness.

• Replace parsley with dill or basil for a fresh twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to keep the orzo from drying out. Freezing is not recommended, as the orzo may lose its texture.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless thighs or breasts can be used, but adjust the cooking time since they cook faster.

What if I don’t have lemon pepper seasoning?

You can make your own by mixing black pepper, lemon zest, garlic powder, and a pinch of salt.

Does the chicken need to be seared first?

Yes, searing adds flavor and helps render fat that enriches the dish.

Can I use rice instead of orzo?

Yes, but cooking time and liquid ratios may vary depending on the type of rice.

Can I make this recipe dairy-free?

Yes, simply omit the feta or use a dairy-free alternative.

How do I know when the chicken is cooked?

The internal temperature should reach 165°F (74°C).

Can I add extra spices?

Absolutely—paprika, oregano, or thyme pair nicely with lemon pepper.

Can I make this in advance?

Yes, but it’s best enjoyed fresh since orzo continues to absorb liquid. Reheat with added broth.

Can I double this recipe?

Yes, just use a larger skillet or Dutch oven to fit everything comfortably.

What can I serve alongside this dish?

It pairs well with a crisp green salad, roasted vegetables, or garlic bread.

Conclusion

One pot lemon pepper chicken with orzo is a flavorful, satisfying dish that’s both simple to make and elegant enough for company. With juicy chicken, seasoned orzo, and a tangy feta finish, it’s the perfect weeknight dinner that feels like a special occasion meal—made all in one pan.

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