Lemon Chicken Orzo

This one-pot lemon chicken orzo with broccoli rabe is exactly my kind of weeknight dinner: everything cooks in one pot, there’s plenty of flavor, and you’re not left staring at a sink full of dishes when you’re done. The orzo cooks right alongside the chicken, soaking up all that flavor while it gets creamy without needing a heavy sauce. Broccoli rabe brings a little bitterness to balance everything out, and fresh lemon wakes up the whole dish at the end. It’s cozy enough for a cold night but bright enough that it doesn’t feel heavy, which makes it one of those dinners that works pretty much year-round. Put the whole pot in the middle of the table, hit it with some extra lemon and grated cheese, and dinner is done. Simple, comforting, and way better than another boring chicken dinner.

Chicken

One Pot Lemon Chicken with Orzo

Leave a review

Print Rate

Juicy chicken, creamy orzo, broccoli rabe and fresh lemon come together in one pot for an easy dinner that’s cozy, bright and packed with flavor.

Prep 30 minutes mins

Cook 30 minutes mins

Total 1 hour hr

Makes 4

Save This Recipe!

Please enable JavaScript in your browser to complete this form.

Your Email

Your Email *

Save

Ingredients  

1x2xCustom

• ▢ 4-6 Bone-in skin on chicken thighs
• ▢ Juice and zest of 1 lemon
• ▢ 1 tbsp Dijon mustard
• ▢ 3 garlic cloves grated
• ▢ 1/4 tsp red pepper flakes
• ▢ Handful of fresh basil torn
• ▢ Salt & Pepper
• ▢ EVOO
• ▢ 1 shallot diced
• ▢ 3 garlic cloves minced
• ▢ 1 cup orzo
• ▢ 1/3 cup white wine
• ▢ 1 bunch broccoli rabe finely chopped
• ▢ 2 – 2.25 cups chicken broth
• ▢ 1 lemon juiced
• ▢ Salt & Pepper
• ▢ Freshly grated parm
• ▢ Basil to finish

Instructions 

Cook Mode

• Add all the chicken marinade ingredients to a bowl and whisk until combined. Then add the chicken and toss until fully coated. Marinate for 30 minutes.
• Heat a large skillet over medium heat and drizzle with oil. Add the chicken, skin side down, and cook for 5-6 minutes, then flip, and cook for another 3 minutes then remove.
• Drizzle a little more oil and add the shallots and garlic. Cook until fragrant and translucent, and then add the orzo. Cook until the orzo is slightly toasted and deglaze with white wine.
• Add the chopped broccoli rabe and season with salt and pepper. Then add the chicken stock and mix until combined. Bring to a boil, and add the chicken back to the skillet (leaving the skin exposed).
• Cover and cook for 20 minutes. Once done, remove from the heat and finish with lemon juice, torn basil, and freshly grated parm.