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–+ servings
Bright skillet of lemon chicken orzo with creamy spinach, chickpeas and golden chicken on top.

One-Pan Lemon Chicken Orzo with Chickpeas and Spinach

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta
This lemon chicken orzo is a simple one-pan dinner with tender chicken, creamy orzo, and bright lemon flavor, plus chickpeas and spinach for a more filling, balanced meal made with everyday ingredients.
USA - Metric

Ingredients

  • 1 pound chicken thighs boneless, skinless - or breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic more or less to taste - grated or minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 cup orzo uncooked
  • 1 can chickpeas 15 oz / 400 g drained and rinsed
  • 4 cups chicken broth warm - up to 5 cups if needed
  • ½ lemon zest and juice
  • 4 cups spinach
  • ¾ teaspoon salt or more to taste + black pepper
  • ¼ cup feta cheese crumbled - or more to taste

Instructions

  • Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound chicken thighs and season both sides right in the pan with salt, pepper, oregano, and smoked paprika.
    Cook for 4–5 minutes until golden on the first side, then flip and cook another 4–5 minutes until mostly cooked through. If the pieces are thick, give them an extra minute or two. Transfer the chicken to a plate.
    Step 1 Chicken thighs searing in olive oil until golden on both sides in a wide skillet.
  • Cook the orzo: Lower the heat slightly. Add 3 cloves garlic (grated) to the same pan and cook briefly until fragrant. Stir in 1 cup orzo and cook for about 30 seconds so it’s coated in the oil.
    Pour in 4 cups chicken broth and add 1 can chickpeas (rinsed). Stir well, scraping the bottom of the pan.
    Step 2 Orzo and garlic stirred in the pan with broth and chickpeas.
  • Simmer everything together: Nestle the chicken back into the pan. Simmer gently for 8–10 minutes, stirring now and then, until the orzo is tender and the chicken is fully cooked. Add a splash of broth if it looks dry.
    Step 3 Orzo simmering with broth chickpeas and chicken nestled back into the pan.
  • Finish and serve: Stir in 4 cups spinach until wilted. Remove from heat, add zest and juice from ½ lemon, and taste for seasoning. Let rest briefly, then top with ¼ cup feta cheese (crumbled) and serve.
    Step 4 One pan lemon chicken orzo with wilted spinach ready to serve topped with crumbled feta.

Notes

Substitutions
  • Chicken thighs or breasts → Boneless chicken thighs for juiciness or chicken breasts for a leaner option
  • Olive oil → Avocado oil or any mild cooking oil
  • Garlic → Garlic paste or a small pinch of garlic powder
  • Dried oregano → Italian seasoning or dried thyme
  • Smoked paprika → Sweet paprika or a pinch of chili flakes
  • Orzo → Small pasta shells or pearl couscous
  • Chickpeas → Cannellini beans or other white beans
  • Chicken broth → Vegetable broth
  • Lemon zest and juice → Lime zest and juice or a splash of white wine vinegar
  • Spinach → Kale, arugula, or Swiss chard
  • Feta cheese → Grated Parmesan or ricotta salata
 
Tips
  • Use a wide skillet: Helps the orzo cook evenly and stay creamy
  • Don’t rush the sear: Golden chicken = more flavor
  • Warm the broth: Keeps cooking smooth and even
  • Stir gently: Enough to prevent sticking, not so much it turns mushy
  • Add liquid as needed: A splash of broth fixes dryness fast
  • Add spinach last: Keeps it bright and tender
  • Finish off the heat: Lemon tastes fresher at the end
  • Cooking for mixed diets: Serve feta on the side
  • Watching sodium? Use low-sodium broth, choose unsalted chicken, and rinse both chickpeas and feta.
 
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