One-Pot Lemon Chicken Orzo (Printer View)

A warming blend of chicken, zucchini, and orzo simmered with fresh lemon for vibrant flavor.

# Components:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), diced

→ Vegetables

02 - 1 medium zucchini, diced
03 - 1 medium carrot, peeled and diced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 stalks celery, diced
07 - Juice and zest of 1 large lemon
08 - 2 tablespoons fresh parsley, chopped

→ Grains and Broth

09 - 3/4 cup orzo pasta (about 4.2 oz)
10 - 6 cups low-sodium chicken broth

→ Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper to taste

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 4–5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and season with salt, pepper, oregano, and thyme. Cook, stirring frequently, until chicken turns opaque on all sides, approximately 3–4 minutes.
04 - Pour in chicken broth and bring to a gentle boil.
05 - Add orzo and zucchini. Reduce heat and simmer for 10–12 minutes, stirring occasionally, until orzo reaches al dente texture and chicken is fully cooked through.
06 - Stir in lemon juice, zest, and half the fresh parsley. Taste and adjust seasoning as needed.
07 - Ladle into bowls and garnish with remaining parsley and extra lemon slices if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in one pot while you're still standing there, no juggling pans or timing multiple components.
  • The lemon keeps everything bright and clean tasting, so it feels nourishing rather than heavy, perfect for any season.
  • Chicken that's actually tender because it simmers gently instead of getting tough from high heat.
02 -
  • Don't skip browning the vegetables first—that 4 to 5 minutes of sautéing creates a depth that boiling everything at once simply doesn't achieve.
  • Taste the broth before you serve it, because every brand of chicken broth is different and salty, and you might need less added salt than the recipe suggests.
03 -
  • The orzo continues to soften after you've turned off the heat, so pull it off the stove when it's still slightly firmer than you think it should be.
  • Make this soup a day ahead and refrigerate it—the flavors actually meld together overnight, and you can reheat it gently on the stove without losing the fresh taste.
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