One Pot Lemon Chicken Orzo
Easy One Pot Lemon Chicken Orzo with juicy chicken, creamy orzo, and sneaked in vegetables ready in 35 minutes!
Servings: 6 servings
Calories: 714kcal
Ingredients
For the Chicken:
- 8 bone-in skin-on chicken thighs fat trimmed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon oil for frying
For the Orzo:
- 3 1/2 cups chicken broth low sodium
- 1/4 cup heavy cream
- 1 large lemon zest and juice of
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups orzo
- 16 ounces cauliflower rice fresh or frozen
- 2 tablespoons parsley finely chopped
Instructions
- On a large plate, place chicken thighs and sprinkle with Italian seasoning, salt and pepper. Using tongs, toss to coat.
- Preheat large Dutch oven or deep pan on medium-high heat and add oil. Pan fry 4 chicken thighs at a time on both sides until golden brown. Transfer on to a plate and drain fat from the pot.
- Return pot to the stove and add chicken broth, heavy cream, lemon zest and juice, salt, pepper, orzo and stir. Then submerge chicken thighs one by one tucking in between the pasta and covering with a liquid.
- Cover, bring to a boil and cook for 15 minutes, stirring gently once halfway through, scraping orzo from the bottom of the pan. Turn off heat. Add cauliflower rice, gently stir, cover and let stand for 5 minutes.
- Adjust any seasonings to taste, garnish with parsley and serve hot.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days. You might have to adjust consistency with more broth or milk when reheating.
- Freeze: Pasta doesn’t freeze well, so I don’t recommend to do so.
Nutrition
Calories: 714kcal | Carbohydrates: 46g | Protein: 43g | Fat: 40g | Saturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 200mg | Sodium: 608mg | Fiber: 4g | Sugar: 4g