One pot and 30 minutes is all it takes to make this delicious Lemon Chicken Orzo dinner. Dinner is one the table fast with this recipe.
Welcome to this month’s Food Fight! Fantastical Food Fight is a group of bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional recipe from a cookbook, a blog, or the blogger’s own creation. Previously, I made this easy Shrimp Alfredo Pizza, these yummy Strawberry Shortcake Scones and these Homemade Carrot Cupcakes and this month the theme couldn’t be more perfect!
30 minutes meals!
Let me just say, this one pot chicken dinner hit the spot with flavor, time to cook, and cleanup! Read on for the recipe and then check out the other blogger’s creations at the end of this post.
Tips to Make This One Pot Lemon Chicken Orzo:
I used coconut oil in this recipe to cook the chicken in the skillet, but you can use olive oil as well. I use chicken breasts, but you can use boneless and skinless thighs, also.
Toasting the orzo will bring out the nuttiness in the pasta – it’s an optional step but one I don’t skip.
Using unsalted chicken stock is a standard in my cooking. Any way to cut back on sodium is a good thing. So, that being said, salt to your tastes.
I tear the spinach a little before adding to the skillet. No particular reason, it’s just something I do.
If you don’t have the grape tomatoes, roughly dice fresh tomatoes to use in the dish.
One Pot Lemon Chicken Orzo - 30 Minutes
- 2 tsp coconut oil
- 1 lb boneless skinless chicken breasts cut into bite-size pieces (or you can use thighs)
- 1 ¼ cups orzo, uncooked
- 2 cups unsalted chicken stock
- 3 tbsp fresh lemon juice
- 2 cups spinach, torn
- 1 cup grape tomatoes, cut in halves
- In a large skillet, melt and heat coconut oil over medium heat.
- Season chicken with salt and pepper, to taste. Add to heated skillet and brown on each side. It will take about 3-4 per side. Be sure the chicken is cooked through before removing to a plate. When chicken is done, remove to a plate and keep warm (cover with aluminum foil).
- In the same skillet, add the orzo and toast till lightly browned. You shouldn't need to add more coconut oil, but if you do, add about 1/2 teaspoon.
- Once, the orzo is browned, add the chicken stock and bring to a boil over medium high heat. Then lower heat to a simmer, and cover. Let simmer for 8 - 10 minutes or orzo is almost done.
- At this point, add the chicken, lemon juice, spinach, and grape tomatoes, heat until the spinach is a bit wilted.
- Serve immediately.
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