Name: One‑Pot Lemon Chicken, Spinach & Asparagus Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Tbsp olive oil, plus 1 tsp extra; 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite‑sized pieces; Salt and freshly ground black pepper, to taste; ¼ cup onion, finely diced; 1 cup orzo pasta, uncooked; 2 cloves garlic, minced; 2 ¼ cups low‑sodium chicken broth; 1 cup asparagus, trimmed and cut into 1″ pieces; 3–5 oz baby spinach (about 2 cups packed); Zest and juice of 1 lemon; ½ cup Parmesan cheese, grated (plus more for garnish)

I recently made a bright and satisfying one‑pot dinner: tender lemon‑seasoned chicken cooked with orzo pasta, fresh asparagus, spinach, and Parmesan—all in under 35 minutes. It’s flavorful, easy, and minimal on dishes.

One‑Pot Lemon Chicken, Spinach & Asparagus Orzo

Why I’ll Love This Recipe

I love that this meal comes together entirely in one pot—less cleanup and maximum flavor. The lemony brightness and garlic meld beautifully with orzo, while the chicken remains juicy. Adding asparagus and spinach transforms it into a colorful, nutrient-rich dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather olive oil, bite‑sized seasoned chicken breast pieces, chopped onion, orzo pasta, garlic, low‑sodium chicken broth, asparagus cut into pieces, baby spinach, lemon zest and juice, and shredded Parmesan cheese.

Directions

I heat oil in a large skillet over medium‑high and season chicken pieces with salt and pepper. I sauté until golden and cooked through, then remove them and set aside.
I add the chopped onion and sauté briefly, then stir in orzo and minced garlic—letting the orzo toast for extra nutty flavor.
I pour in chicken broth, stir, bring to a gentle boil, cover, reduce heat, and simmer for about 5 minutes.
I stir in asparagus and cook another 5 minutes covered, then add spinach and cook until wilted. If any liquid remains, I leave it uncovered briefly to absorb.
I return the chicken to the skillet and stir in lemon zest, lemon juice, and Parmesan cheese until everything is well combined and creamy. I serve immediately while hot.

Servings and timing

I usually get about 5 servings.

Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: about 35 minutes, ideal for a quick weeknight dinner.

Variations

I’ve used rotisserie chicken to speed things up, stirring it in at the end.
I sometimes swap asparagus for green beans or zucchini, or use kale instead of spinach.
I finish with fresh herbs like basil or parsley, or swap Parmesan for pecorino or feta for tanginess.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days, or freeze portions for up to 4 months. To reheat, I gently warm in a skillet over medium-low heat—adding a splash of broth if it seems dry.

FAQs

What if I don’t have asparagus?

I substitute with green beans, zucchini, or omit vegetables entirely. The dish still tastes great with spinach alone.

Can I use rotisserie or pre-cooked chicken?

Yes—I simply stir in shredded cooked chicken toward the end and warm it through. It cuts down overall cook time.

Can I make it dairy-free?

Absolutely. Just omit the cheese or use a plant-based alternative. The lemon and broth keep it flavorful even without Parmesan.

How lemony is the flavor?

Bright but balanced—I get fresh lemon zest and juice stirred in at the end for brightness without overpowering. You can adjust to taste.

What type of orzo should I use?

I usually use regular white orzo. Red or tri‑color orzo works too—just watch the cooking time and liquid ratio.

Conclusion

I make this One‑Pot Lemon Chicken, Spinach & Asparagus Orzo often—it’s bright, creamy, and satisfying with minimal fuss. With the perfect blend of juicy chicken, tender asparagus, vibrant spinach, and tangy lemon, it feels like a restaurant dish made at home—all in under 35 minutes. Cleanup is a breeze and flavor is big. I can’t wait to make it again soon!