This one-pan lemon chicken with orzo is a creamy veggie-packed dish that’s light and fresh. It’s paleo, gluten-free, dairy-free, and AIP-friendly.

Lemon chicken with orzo cooked in pan with lemon slices on top

One Pan Lemon Chicken with Orzo

If you love one-pan meals, this is the recipe for you. There’s nothing like a one-pan meal that includes veggies, protein, and a yummy starch all in one meal!

This one-pan lemon chicken with orzo is made with cassava orzo, fresh lemon, zucchini, artichoke, peas, and chicken. It’s the perfect light and fresh one-pan meal for warmer days.

Ingredients Needed for Lemon Chicken with Orzo

  • Chicken cutlets.
  • Zucchini.
  • Jarred artichoke hearts.
  • Frozen peas. Omit these for AIP.
  • Gluten-free Cassava Orzo. Jovial is definitely my favorite option for this, you can get it here.
  • Chicken broth. 
  • White wine vinegar.
  • Coconut milk. Native Forest is my favorite brand.
  • Lemon juice and slices.
  • Fresh parsley. This is what you will garnish the dish with along with the lemon slices.
  • Garlic powder, salt, and pepper.

How to make One Pan Lemon Chicken with Orzo

  • Prep the chicken. Pat the chicken dry and season with half of the salt, and pepper. Dredge on both sides with arrowroot starch.
  • Cook the chicken. Cook the chicken and sear for 3-4 minutes on each side until lightly crisp and cooked through to 165 F. Set aside.
  • Saute the veggies. Add the zucchini to the pan and saute until the zucchini begins to soften. Add the artichoke hearts and sear on each side until lightly crisp.
  • Cook the orzo pasta. Pour the orzo in the pan and saute for 2 minutes before adding the broth, vinegar, lemon juice, garlic powder, the remainder of the salt and pepper and frozen peas. Simmer on low for 10 minutes to allow the orzo to cook through.
  • Thicken and add the chicken back. Once the orzo is tender, add the coconut milk and stir well. Add the chicken back to the pan and cover for 5 minutes to allow the chicken to reheat.
  • Serve topped with chopped parsley and lemon slices to serve.

Lemon chicken with orzo cooked in a pan

Can you use other kinds of pasta?

I recommend sticking to the orzo as other types of pasta may require more or less liquid based on the volume of the pasta.

Where do you buy cassava orzo?

You can buy it online, but I also have bought it at Whole Foods, Natural Grocers, and Sprouts.

Can you make this recipe without the artichokes and the peas?

You can! Just add more zucchini or another vegetable of your choice like broccoli.

What do you serve this recipe with?

It’s a complete meal on its own, but pair it with a side salad if you desire!

Lemon chicken with orzo served on a plate

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One Pan Lemon Chicken with Orzo (Gluten free, Paleo, AIP)


  • Author: Michelle
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 lb chicken cutlets
  • 1 tsp salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 1 zucchini, chopped
  • 1 cup jarred artichoke hearts
  • 1 cup gluten-free cassava orzo
  • 3 cup chicken broth
  • 2 tsp white wine vinegar
  • Juice of one large lemon
  • 2 tsp garlic powder
  • 1/2 cup frozen peas (omit for AIP)
  • 1/3 cup coconut milk
  • 1 tbsp parsley, chopped
  • Lemon slices to serve

Instructions

  1. Pat the chicken dry and season with half of the salt, and pepper. Dredge on both sides with arrowroot starch.
  2. Using a large pan, heat the oil on medium-high heat. Add the chicken and sear for 3-4 minutes on each side until lightly crisp and cooked through to 165 F. Set aside.
  3. Add the zucchini to the pan (adding more oil if needed) and saute for 2-3 minutes or until the zucchini begins to soften. Add the artichoke hearts and sear on each side for 2-3 minutes or until lightly crisp.
  4. Pour the orzo in the pan and saute for 2 minutes before adding the broth, vinegar, lemon juice, garlic powder, the remainder of the salt and pepper and frozen peas. Stir well. Bring to a boil and reduce to a low simmer. Simmer on low for 10 minutes, stirring often to allow the orzo to cook through.
  5. Once the orzo is tender, add the coconut milk and stir well. Add the chicken back to the pan and cover for 5 minutes to allow the chicken to reheat.
  6. Serve topped with chopped parsley and lemon slices to serve.

Notes

All nutrition facts are estimated and will vary.

  • Category: Main Dishes
  • Method: One-Pan

Nutrition

  • Serving Size: 1 serving
  • Calories: 358
  • Fat: 15.3g
  • Carbohydrates: 27.2g
  • Fiber: 4.3g
  • Protein: 30.8g