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creamy rice-shaped orzo with cooked skinless chicken thigh pieces, wilted spinach and small crumbled feta bits mixed through in a plain bowl, with no broth pool, lemon slices or garnish
Rachel Kim

One Pot Lemon Chicken Orzo

This is creamy orzo with chicken, not chicken soup with a little orzo drifting through it. Stirring releases enough pasta starch to make the broth cling, and feta adds a salty finish without a cup of cream. Use lemon zest as well as juice. The zest keeps its fragrance in the thick sauce while the juice supplies the sharper edge. Spinach goes in near the end so its leaves stay recognizable instead of breaking down through the entire cook.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken thighs cut into 3/4-inch pieces
  • 1 tbsp olive oil
  • 1 small shallot finely diced
  • 2 garlic cloves minced
  • 1 cup dry orzo about 7 oz
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup water reserved
  • 3 oz baby spinach
  • 1 tsp finely grated lemon zest
  • 3 tbsp fresh lemon juice
  • 3 oz feta crumbled
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Heat oil in a 5-quart Dutch oven over medium-high heat. Add chicken, salt and pepper and cook for 5 minutes, stirring occasionally.
  2. Add shallot and cook for 2 minutes, then stir in garlic and orzo for 1 minute.
  3. Pour in broth, scrape the bottom and bring to a simmer. Cook uncovered over medium-low heat for 10 to 12 minutes, stirring often and adding reserved water a little at a time if the orzo sticks before becoming tender.
  4. Fold in spinach and cook for 2 minutes until wilted. Check that chicken reaches 165°F and the orzo is tender in a thick, flowing sauce.
  5. Remove from the heat and stir in lemon zest, lemon juice and feta. Rest for 2 minutes, loosen with any unused measured water if needed and divide among 4 bowls.