The weather is cooler, that means more comfort food and the waistline may increase a few inches…Lol! One Pot Paprika Lemon Chicken with Orzo is so delicious you probably won’t even give that waistline a thought.
One Pot Paprika Lemon Chicken with Orzo
I am hoping to create a whole list of one-pot dishes to make life easier this Winter. I really don’t have a lot of time to do all the stuff I want to so I have to find a way to make life easier.
That’s my plan, to cook everything in 30 minutes or less or alternatively it goes into the oven. That way I don’t have to slave over a stove. What do you think?
This One Pot Paprika Lemon Chicken with Orzo is a creamy, delicious dish with a hint of lemon. It’s absolute comfort in a bowl and I love anything with Pasta.
Although for me it’s everything in moderation these days. Wish I was still young and carefree!
It’s a quick and easy dish to prepare, made in 30 minutes. There’s not much fussing over this dish and that suits me just fine.
You do have to keep an eye on it to ensure the pasta doesn’t stick to the pot. But that’s about it.
I live at high altitude so my pasta does take a little longer to cook. The amount of liquid I use could also be more than what you would use at sea level.
Please keep this in mind when cooking. Would love to hear what the major differences are if you do try my recipes at a lower altitude so would appreciate your feedback.
Orzo is a rice like pasta. Most supermarkets stock it but you may not always find it by that name.
I found some at Woolworths. But you will find it by the name of Rosmarino Pasta. It looks like rice, only the grains are larger.
You can use some rotisserie chicken for this dish, if you really want to make life easy. But it really is not that difficult to fry the chicken. Only takes a few minutes
I also love loads of flavor in my dishes so it’s why I prefer frying my own chicken, then I can add whatever I like. Also remember if you are using chicken breasts, never over cook them.
If it is over cooked then you will have stringy chicken. The liquid may also seem like a lot at first but remember pasta absorbs a lot of it.
The amount of lemon juice can also be adjusted according to your taste. I added 3 tablespoons of lemon juice because it felt just right to me. You can also increase or reduce.
If you want even more lemon flavor you can add some lemon zest too. I simply love absolutely anything that’s lemony.
I am also trying to add veggies in other ways to get my kids to eat more so I added spinach to this dish. Feel free to leave it out if you wish.
Although the cream adds a lovely richness to the dish I only used half a cup of cream. Feel free to increase it to a cup if you want a more indulgent dish.
If you feeling like going all out add some cheese too…Lol! I’m going to tell you this time though it doesn’t need the cheese.
My recipe does call for smoked paprika. Trust me on this. There is definitely a difference between normal paprika and smoked paprika.
If you really can’t get your hands on smoked paprika then go ahead and use normal paprika. But smoked paprika definitely has a flavor that you won’t get with normal paprika.
The smoked paprika is made from peppers that have been smoked and the crushed. Paprika is simply ground chillies, nothing more.
More One Pot Recipes to try:
One Pot Paprika Lemon Chicken with Orzo
- 4 chicken breasts cut vertically in halves
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 1 cup orzo
- 1 tbsp butter
- 1 tbsp olive oil
- 2 large cloves garlic minced
- 1 tsp dried oregano
- 2&1/2 cup chicken broth
- 1/2 cup fresh cream
- 2-3 tbsp lemon juice
- 2 cups baby spinach
- In a large bowl mix the smoked paprika, garlic powder, oregano, salt and pepper
- Rub the spice blend into the chicken. Heat the oil in a large pan and fry the chicken until brown on both sides
- It should take about 1 and half to 2 minutes per side, depending on how thick the chicken breasts are. You can also cut the chicken breasts vertically to make them thinner
- Use 2 forks to shred the chicken, cover with foil and set aside
- Heat one tablespoon butter and one tablespoon olive oil in the same pan. Add the minced garlic and fry for a minute
- Add the oregano and orzo pasta and cook for a minute
- Mix in the 2 cups of chicken broth and allow it to simmer for 15-20 minutes or until the orzo is al dente. Be careful it doesn't turn mushy. Add more chicken broth only if required. I did use all 2 and half cups
- Add the lemon juice and cream
- Add the shredded chicken and heat through. Serve immediately
- You cannot use normal rice for this dish as it won't be the same. The cooking times and liquid will have to be adjusted
- You can adjust the lemon according to your taste
- Add more cream if you wish