One-Pot Chicken and Spinach Orzo with Lemon

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Tender chicken thighs and fresh spinach simmered with orzo pasta in a bright lemon-infused broth make for a comforting, easy weeknight meal. This Mediterranean-inspired one-pot recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup orzo pasta
• 3 cups low-sodium chicken broth
• 4 cups fresh baby spinach
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large deep skillet over medium-high heat. Season 1 lb boneless skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then add to the skillet. Cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 diced medium yellow onion and sauté for 3 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 cup orzo pasta and toast for 1 minute. Pour in 3 cups low-sodium chicken broth, bring to a boil, then reduce heat to simmer. Cover and cook for 8-10 minutes until orzo is tender.
4. Step 4: Chop the cooked chicken thighs into bite-sized pieces and return to the skillet along with 4 cups fresh baby spinach. Stir in 1 tsp lemon zest and 2 tbsp lemon juice. Cook for 2 more minutes until spinach wilts and everything is heated through. Adjust seasoning with salt and pepper to taste.