If you’re craving a comforting dinner that bursts with color, flavor, and freshness, One-Pan Lemon Chicken and Veggie Orzo is your new weeknight hero. This cheerful skillet brings together juicy, golden chicken, vibrant veggies, and lemony orzo pasta, all harmonized in one pan. Not only is it crave-worthy and beautiful to serve, but it also checks every box: minimal prep, easy cleanup, and a zesty brightness that wakes up your taste buds. It’s the kind of meal you’ll want to make again and again, and I can’t wait for you to fall in love with this deliciously simple recipe!
Ingredients You’ll Need
This One-Pan Lemon Chicken and Veggie Orzo recipe comes together with a handful of pantry staples and fresh produce, each one playing an essential part in both flavor and texture. Think herby chicken, crisp-tender veggies, and that irresistible zing of lemon — every ingredient has a purpose here.
- Chicken breasts: Juicy, lean protein that soaks up all the bright flavors and browns beautifully in the skillet.
- Olive oil: Adds richness and helps everything achieve that golden, mouthwatering color.
- Dried oregano: Delivers a welcoming, herby note that pairs perfectly with citrus and veggies.
- Paprika: Gives just a hint of smoky warmth and enhances color.
- Salt & black pepper: Essential for seasoning and making all those fresh flavors pop.
- Cherry tomatoes: They burst as they cook, lending sweetness and a juicy brightness to the dish.
- Zucchini: Adds subtle sweetness and a tender bite — don’t skip it!
- Red bell pepper: Offers crunch and a sweet, slightly fruity note that keeps things lively.
- Onion: Lays down a savory base to build all the other flavors on top of.
- Orzo pasta: Tiny rice-shaped pasta that soaks up all the broth and citrusy goodness.
- Chicken broth: Infuses the orzo with deep, savory flavor as it cooks.
- Lemon zest & juice: These are the secret weapons for that uplifting, tangy kick.
- Garlic: A must for depth and an irresistible aroma.
- Fresh parsley: Sprinkled on top for a fresh, verdant finish.
- Optional feta: Brings a creamy, tangy accent if you want a Mediterranean twist.
How to Make One-Pan Lemon Chicken and Veggie Orzo
Step 1: Sear the Chicken
Start by heating your olive oil in a big skillet over medium heat. Toss your chicken pieces with oregano, paprika, salt, and pepper — they should be coated in a gorgeous, herby rub. Sear the chicken for about 4 to 5 minutes, letting it get lightly golden on each side. Once they’re looking irresistible (but not overcooked!), transfer the pieces to a plate. This step locks in their juiciness and gives your pan some flavorful bits to build the rest of the dish on.
Step 2: Sauté the Veggies
In the same skillet, tip in your chopped onion, diced zucchini, and red bell pepper. Sauté for 3 to 4 minutes, just until they start to soften — you want them vivid and crisp-tender, not mushy. Then stir in the minced garlic for about 30 seconds, until your kitchen smells heavenly and the garlic is fragrant.
Step 3: Toast the Orzo
Now, sprinkle in your orzo and give everything a little stir. Let the orzo toast in the hot skillet for 1 to 2 minutes. This step deepens its flavor and adds a subtle nuttiness, setting the stage for the One-Pan Lemon Chicken and Veggie Orzo to soak up all those beautiful pan juices to come.
Step 4: Simmer with Broth, Lemon, and Tomatoes
Pour in the chicken broth, add your halved cherry tomatoes, lemon zest, lemon juice, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the skillet. Let it all bubble away for about 10 to 12 minutes, giving a stir now and then, until the orzo is tender and most of the liquid is absorbed. This is when all the flavors start intertwining, and the citrusy aroma fills your kitchen!
Step 5: Finish and Serve
Return the golden chicken (and any juices!) to the skillet, stirring everything together. Let it heat through for a final 2 to 3 minutes so the flavors meld into a harmonious One-Pan Lemon Chicken and Veggie Orzo. Off the heat, finish with a lush sprinkle of fresh parsley and a scatter of creamy feta if you like. Serve it up warm, and enjoy every bite!
How to Serve One-Pan Lemon Chicken and Veggie Orzo
Garnishes
Give your One-Pan Lemon Chicken and Veggie Orzo a final flourish with a generous handful of fresh parsley to amplify the brightness and a sprinkle of crumbled feta for that creamy, tangy accent. If you’re feeling fancy, add a few thin lemon slices or extra black pepper for a little drama on the plate.
Side Dishes
Although this is a completely satisfying meal on its own, it plays nicely with a simple leafy green salad tossed in a lemon vinaigrette or some warm, crusty bread to soak up every last drop of flavor. If you want to double up on veggies, try some quick-steamed green beans or roasted asparagus alongside.
Creative Ways to Present
Go beyond the skillet and scoop your One-Pan Lemon Chicken and Veggie Orzo into colorful bowls for an easy weeknight dinner, or serve it family-style on a pretty platter with extra lemon wedges. For a Mediterranean-inspired spread, anchor a buffet of mezze (think olives, hummus, and pita) around this main dish — it looks especially appetizing with plenty of green parsley and juicy tomatoes on top!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the One-Pan Lemon Chicken and Veggie Orzo cool to room temperature before transferring it to an airtight container. It keeps beautifully in the refrigerator for up to 3 days, making tomorrow’s lunch or dinner a breeze.
Freezing
You can freeze this dish for another day. Simply portion the cooled orzo and chicken into freezer-safe containers. For best quality, enjoy it within 1 to 2 months. Keep in mind the texture of veggies and pasta may soften after freezing, but the flavors hold up nicely!
Reheating
When you’re ready to bring those leftovers back to life, reheat the One-Pan Lemon Chicken and Veggie Orzo gently on the stove over low heat, adding a splash of chicken broth or water to loosen things up. The microwave works well too — cover your plate to retain the moisture, and heat in short bursts while stirring in between for even warmth.
FAQs
Can I substitute the chicken with another protein?
Absolutely! This dish works beautifully with boneless thighs, turkey cutlets, or even shrimp (just add the shrimp near the end so they don’t overcook). For a vegetarian version, try tossing in chickpeas or white beans for satisfying plant-based protein.
What can I use instead of orzo?
If orzo isn’t in your pantry, you can substitute with another small pasta shape like ditalini, small shells, or even pearl couscous. Just keep an eye on cooking time and liquid amounts, as substitutions may need slight adjustments.
Can I make One-Pan Lemon Chicken and Veggie Orzo ahead of time?
Yes, you can prep the veggies and chicken ahead, storing them separately in the fridge. The full dish also reheats well, so making it in advance works great for meal prep or entertaining — just add a splash of broth when reheating to refresh the flavors.
How do I prevent the orzo from sticking and burning?
Keep the heat gentle and stir occasionally as it simmers, making sure there’s enough liquid in the pan. If it looks dry before the orzo is fully tender, just add an extra splash of broth or water until it reaches that perfect creamy consistency.
Is One-Pan Lemon Chicken and Veggie Orzo gluten free?
Traditional orzo is wheat-based, so it’s not gluten free. You can easily swap in a gluten-free orzo or small pasta to make this dish accessible for everyone at your table.
Final Thoughts
This One-Pan Lemon Chicken and Veggie Orzo is proof that the most satisfying meals can also be the simplest. With a bright lemony kick, loads of wholesome veggies, and barely any cleanup, it’s a dish you’ll want to return to again and again. Give it a try soon — I promise it’ll earn a place in your regular dinner rotation!
Print
One-Pan Lemon Chicken and Veggie Orzo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delightful recipe for One-Pan Lemon Chicken and Veggie Orzo is a flavorful and satisfying dish that brings together juicy chicken, vibrant veggies, and tangy lemon orzo in one pan for easy cooking and cleanup.
Ingredients
For the chicken and veggies:
- 2 large chicken breasts, sliced or cubed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 small onion, finely chopped
For the orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For garnish:
- 2 tablespoons fresh parsley, chopped
- Optional: crumbled feta
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with oregano, paprika, salt, and pepper. Sear chicken 4–5 minutes until lightly golden. Remove and set aside.
- In the same skillet, sauté onion, zucchini, and red bell pepper for 3–4 minutes until slightly softened. Add garlic and cook 30 seconds until fragrant.
- Stir in orzo and toast lightly for 1–2 minutes.
- Add chicken broth, cherry tomatoes, lemon zest, lemon juice, salt, and pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Return the chicken to the skillet and stir to combine. Heat through for 2–3 minutes.
- Remove from heat and garnish with chopped parsley and optional feta. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sauté, Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg
