One-Pan Lemon Chicken Orzo with Asparagus and Mushrooms

This One-Pan Lemon Chicken Orzo with Asparagus and Mushrooms is perfect for busy weeknights! It’s a hearty yet light dish that combines tender chicken, vibrant vegetables, and a zesty lemony finish. Plus, everything cooks in a single pan, making cleanup a breeze.

Nut Free, Soy Free, Egg Free

You’ll Love This One-Pan Lemon Chicken Orzo with Asparagus and Mushrooms Recipe for its…

• One-pan convenience: Less cleanup, more flavor!
• Perfect balance of flavors: Savory, herby, and citrusy all in one bite.
• Quick and easy: Ready in under 40 minutes.
• Nutritious and satisfying: A great mix of protein, carbs, and veggies.
• Versatile: Swap in different veggies or proteins to suit your taste.

Ingredients Used to Make One-Pan Chicken Orzo with Asparagus

This ingredient list may look longer than normal, but it’s SO worth it for a super flavorful dish that comes together in one pan! Here’s what you’ll need to create this flavorful dish:

1. Chicken breasts provide lean protein for this recipe. I used thinly sliced chicken breasts for quicker cooking time. If you don’t want to use chicken, you could swap in chickpeas!
2. Olive oil is the oil of choice used in most of my recipes because it adds a subtle flavor and is heart-healthy.
3. Dried oregano & basil add a depth of herby goodness, straight from your spice drawer!
4. Salt & black pepper are essential seasonings to balance flavors.
5. Flour helps the chicken get a slight crisp when cooked and makes it taste so much better. You could omit, but I think it’s worth it! If gluten-free, use cornstarch.
6. Shallots are a cousin of the onion and add a subtle sweetness and depth to the dish. You could swap in yellow or red onions for a similar flavor profile.
7. Button mushrooms are such an underrated vegetable with earthy flavor. They’re tender and hearty, yet light enough for a spring dish to balance the orzo and asparagus.
8. Asparagus are the quintessential spring vegetable in my mind. They’re fresh, slightly crisp, and pair beautifully with the hint of lemon added at the end. I used pencil asparagus, the very thin asparagus, but you could use regular asparagus too (just add them when you add the mushrooms for longer cooking time!).
9. Orzo is a small pasta that absorbs all the flavors beautifully. You could swap in couscous too.
10. Vegetable broth or water: Used to cook the orzo to perfection. The broth adds more flavor, but in full transparency, I didn’t have any in my pantry so I used water the first time I made this dish and it was still extremely flavorful.
11. Butter is optional, but adds a rich, silky finish. It takes this from a regular home-cooked meal to a home-cooked meal with a bit more oomph!
12. Lemon juice is a bright finisher for that perfect spring zest!
13. Parmesan cheese adds a savory, umami kick. Of course, you can omit it, but don’t.
14. Parsley garnishes the dish and brings everything together for a bright bite.

Kitchen Tools Used to Make One-Pan Chicken Orzo with Asparagus

To make this dish, you’ll need the following kitchen tools:

• Large skillet or sauté pan (I tested out my new Caraway set!)
• Small mixing bowl
• Measuring spoons and cups
• Knife and cutting board
• Spatula or wooden spoon

How to Make the Recipe

1. Marinate the chicken: In a small bowl, toss the chicken with 1/2 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Sprinkle the flour or cornstarch over the chicken and toss again.
2. Cook the chicken: Heat a large skillet over medium heat and add ½ tablespoon olive oil. Cook the chicken until fully cooked (internal temp 165°F), then transfer to a bowl and set aside.
3. Sauté the vegetables: Add 1 teaspoon olive oil to the skillet and sauté the shallots and mushrooms until softened. Then add the asparagus, seasoning with the remaining oregano, salt, and pepper.
4. Toast the orzo: Add the dry orzo to the skillet and toast for a couple of minutes, stirring occasionally.
5. Cook the orzo: Pour in the vegetable broth or water, cover, and let cook for about 7 minutes until the liquid is absorbed.
6. Finish the dish: Stir in butter (if using) until melted, then return the cooked chicken to the pan. Squeeze in fresh lemon juice, sprinkle with parmesan cheese and parsley, and serve immediately. Enjoy!

Tips to Make the Best One-Pan Meal

• Use thinly sliced chicken to ensure even cooking and faster prep. This is my go-to tip when cooking chicken!
• Toast the orzo before adding liquid for a nuttier, deeper flavor.
• Adjust the lemon juice based on your preference for tanginess. You can even add lemon zest too, but I thought it would be too much for my kids!
• Use fresh parmesan for the best melt and flavor, not grated!
• Don’t overcook the asparagus—keep it slightly crisp for the best texture.

More One-Pan Recipes You’ll Love:

If you love this dish, try these similar recipes:

• One-Pan Tomato Chicken & Cous Cous
• One-Pan Spiced Chicken Thighs and Butternut Squash
• Sheet Pan Chicken Sausage & Gnocchi

FAQs About This Recipe

1. Can I use a different protein?

Absolutely! Shrimp, turkey, or tofu can work well as substitutes for chicken.

2. What can I use instead of orzo?

You can use couscous, quinoa, or even rice for a different texture. Quinoa or rice are naturally gluten-free.

3. Can I make this dish dairy-free?

Yes! Skip the parmesan and butter or use dairy-free alternatives.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of broth.

Enjoy making this easy and delicious One-Pan Lemon Chicken Orzo with Asparagus and Mushrooms!

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