One-Skillet Lemon-Basil Chicken Orzo with Veggies

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken breasts (about 3), patted dry
• 1 1/4 tsp kosher salt, divided
• 1 tsp ground black pepper, divided
• 1 tsp dried Italian seasoning
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups dry orzo pasta (about 8 oz)
• 3 cups low-sodium chicken broth
• 1 cup cherry or grape tomatoes, halved
• 2 cups loosely packed baby spinach
• Zest and juice of 1 large lemon
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Optional: 2 tbsp unsalted butter, pinch red pepper flakes

Do This

• 1. Season chicken with 3/4 tsp salt, 1/2 tsp pepper, and Italian seasoning.
• 2. Sear chicken in 1 tbsp olive oil over medium-high heat until golden and cooked through (about 5–6 minutes per side). Set aside.
• 3. In the same skillet, sauté onion in remaining 1 tbsp oil, then add garlic and orzo; cook 2–3 minutes to toast.
• 4. Add broth, remaining salt and pepper, lemon zest, and red pepper flakes (if using). Simmer, stirring often, until orzo is mostly tender, about 10–12 minutes, adding tomatoes during the last 5 minutes.
• 5. Stir in butter (if using), spinach, Parmesan, and lemon juice until spinach wilts and orzo is creamy. Adjust with a splash of broth or water if too thick.
• 6. Slice chicken and nestle on top of the orzo with any juices. Sprinkle with basil and serve warm, with extra lemon and Parmesan.

---

Why You’ll Love This Recipe

• All-in-one skillet: tender chicken, pasta, and veggies in a single pan for easy cleanup.
• Bright, fresh flavor from lemon, basil, and juicy tomatoes without feeling heavy.
• Creamy, broth-kissed orzo that eats like a cozy risotto but cooks in a fraction of the time.
• Weeknight-friendly yet special enough to serve to guests.

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves, 1 large lemon, 1 cup cherry or grape tomatoes, 2 cups baby spinach, 1 small bunch fresh basil
• Dairy: Parmesan cheese (for 1/2 cup grated), unsalted butter (optional, 2 tbsp)
• Pantry: Boneless, skinless chicken breasts (about 1 1/2 lb), orzo pasta, low-sodium chicken broth, olive oil, kosher salt, black pepper, dried Italian seasoning, red pepper flakes (optional)

Full Ingredients

For the Chicken

• 1 1/2 lb boneless, skinless chicken breasts (about 3 medium pieces)
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tsp dried Italian seasoning
• 1 tbsp olive oil

For the Orzo and Skillet Base

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 3 garlic cloves, minced
• 1 1/2 cups dry orzo pasta (about 8 oz)
• 3 cups low-sodium chicken broth
• 1 cup cherry or grape tomatoes, halved
• 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp ground black pepper (plus more to taste)
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• Zest of 1 large lemon (about 1 tbsp packed)
• Juice of 1 large lemon (about 3 tbsp), plus extra wedges for serving if desired
• 2 tbsp unsalted butter (optional, for extra richness)

To Finish and Serve

• 2 cups loosely packed baby spinach
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh basil, plus extra small leaves for garnish

Step-by-Step Instructions

Step 1: Prep the chicken and ingredients

Pat the chicken breasts very dry with paper towels. This helps them sear nicely instead of steaming. In a small bowl, mix together 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian seasoning. Sprinkle this mixture evenly over both sides of the chicken, pressing it in gently so it adheres.

Finely chop the onion, mince the garlic, halve the tomatoes, zest the lemon (before cutting it), and juice it. Grate the Parmesan and chop the basil. Having everything prepped will make the cooking process smooth, since this is a relatively fast, one-pan dish.

Step 2: Sear the chicken until golden

Heat 1 tablespoon olive oil in a large, deep skillet (12-inch is ideal) over medium-high heat. When the oil is shimmering and a drop of water sizzles on contact, carefully add the seasoned chicken in a single layer.

Sear without moving the chicken for 5–6 minutes on the first side, until it develops a deep golden crust. Flip and cook another 5–6 minutes, or until the internal temperature reaches 165°F at the thickest part. If the outside is browning too quickly, reduce the heat slightly.

Transfer the cooked chicken to a plate, tent loosely with foil, and let it rest while you prepare the orzo. Do not wipe out the skillet; you want all those browned bits for flavor.

Step 3: Build the flavor base with onion and garlic

Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the chopped onion and cook, stirring often, until softened and translucent, about 3–4 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan as the onion releases moisture.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic brown too much, or it can turn bitter.

Step 4: Toast the orzo

Add the dry orzo to the skillet along with the red pepper flakes, if using. Stir well to coat the orzo in the aromatic oil and distribute the onion and garlic.

Cook, stirring frequently, for 2–3 minutes, until many of the orzo grains look slightly golden and smell toasty. Toasting the orzo deepens its flavor and helps it hold its texture as it simmers in broth.

Step 5: Simmer the orzo in broth

Pour in the chicken broth, then add 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the lemon zest. Stir well, making sure nothing is stuck to the bottom of the pan. Bring the mixture up to a gentle boil over medium-high heat.

Once boiling, reduce the heat to medium-low so it maintains a brisk simmer. Cook uncovered for about 10–12 minutes, stirring every minute or so to prevent sticking. After about 6–7 minutes of cooking, stir in the halved cherry tomatoes. Continue simmering until the orzo is just tender and the liquid has mostly been absorbed but the mixture is still a bit saucy, like a loose risotto. If it looks dry before the orzo is done, add a splash of hot water or additional broth as needed.

Step 6: Add spinach, lemon, and Parmesan

When the orzo is al dente and creamy, reduce the heat to low. Stir in the optional 2 tablespoons butter until melted, if using. Add the baby spinach, Parmesan cheese, and lemon juice.

Stir gently until the spinach is just wilted and the cheese has melted into the broth, creating a glossy, light sauce that coats the orzo. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed. If the mixture seems too thick, add a small splash of broth or water and stir again; it should be creamy and spoonable, not stiff.

Step 7: Slice the chicken and finish with basil

Slice the rested chicken breasts across the grain into 1/2-inch-thick pieces. Add any accumulated juices from the plate back into the orzo and stir them in for extra flavor.

Nestle the sliced chicken on top of the lemony orzo, tucking the pieces in slightly so they warm through. Scatter the chopped fresh basil over the top, along with a bit more Parmesan if you like. Serve right from the skillet, garnished with extra basil leaves and lemon wedges on the side for squeezing over individual portions.

Pro Tips

• Do not overcook the orzo. Pull it from the heat when it is just tender with a tiny bite in the center. It will continue to absorb liquid as it sits.
• Stir often while simmering. Orzo can stick to the bottom of the pan if left unattended. Frequent stirring gives you that creamy, risotto-like texture.
• Adjust the creaminess at the end. If the skillet looks dry, add a few tablespoons of hot water or broth. If too loose, let it sit off the heat for 2–3 minutes; it will thicken.
• Use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents and will not melt as smoothly into the sauce.
• Let the chicken rest. The 5–10 minutes of resting while you cook the orzo keeps it juicy and ensures clean slices.

Variations

• Creamier version: Stir in 1/4 cup heavy cream or half-and-half along with the Parmesan for a richer, more indulgent sauce.
• Veggie-forward: Add 1 cup sliced zucchini or asparagus pieces when you add the tomatoes, or toss in frozen peas during the last 2–3 minutes of simmering.
• Swap the protein: Use boneless, skinless chicken thighs instead of breasts, or top the finished orzo with seared shrimp (cook shrimp separately and add at the very end).

Storage & Make-Ahead

Store leftover lemon-basil chicken orzo in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid as it sits, so it will thicken considerably.

To reheat, add a splash of water or chicken broth and warm gently on the stovetop over low heat, stirring often, until heated through. You can also reheat individual portions in the microwave in 45–60 second bursts, stirring in between and adding a bit of liquid as needed to loosen the sauce.

This dish is best cooked fresh, but you can prep components ahead: chop the onion and garlic, zest and juice the lemon, grate the Parmesan, and chop the basil up to 1 day in advance. Store each separately in the refrigerator.

Nutrition (per serving)

Approximate values for 1 of 4 servings: 550 calories; 42 g protein; 52 g carbohydrates; 18 g fat; 7 g saturated fat; 3 g fiber; 6 g sugar; 900 mg sodium. Actual values will vary based on brands used and any optional ingredients added.