Brighten up winter evenings with our One Pan Lemon Chicken Orzo – a vibrant, comforting dish that’s full of fresh Mediterranean flavour. Made with Napolina Orzo, Olive Oil, and a zesty hit of lemon, this easy recipe combines tender chicken, fragrant herbs, and creamy parmigiano reggiano for a meal that feels light yet satisfying. Ready in just 30 minutes, it’s the perfect way to bring colour and warmth to your table with authentic Italian quality.
One Pan Lemon Chicken Orzo
Cooking Time
10 mins prep / 30 mins cook
Servings
2
Method:
- Heat Napolina Olive Oil in a large pan over medium heat. Add the chicken breast pieces, season with salt, pepper, and half the oregano, then cook until browned on all sides. Remove from the pan and set aside.
- Add the chopped onion, garlic, and remaining oregano to the pan. Cook until fragrant, then stir in the Napolina Orzo and toast lightly for a couple of minutes. Gradually pour in the chicken stock, allowing the orzo to absorb the liquid before each addition.
- Return the chicken to the pan, then add the spinach and cover until wilted. Stir through the lemon juice, zest, fresh parsley, crème fraîche, and grated Parmigiano Reggiano. Season to taste and mix well.
- Spoon into two bowls, top with extra parsley and Parmigiano Reggiano, and drizzle with Napolina Roasted Garlic & Herbs Olive Oil for the perfect finishing touch. Enjoy!
Ingredients
- 1 tbsp Napolina Olive Oil
- 2 medium sized chicken breasts, cut into chunks
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp dried oregano
- 150g Napolina Orzo
- 500ml chicken stock
- 1 lemon, juiced and zested
- 30g Parmigiano Reggiano
- 1 tbsp creme fraiche
- Handful fresh parsley, chopped, plus more for serving
- Salt and pepper to taste
- Napolina Roasted Garlic and Herbs Olive Oil to serve
Video Instructions:
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