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Easy Mediterranean One Pot Lemon Chicken Orzo

A bright, comforting, Mediterranean-inspired one-pot dish featuring golden chicken thighs, tender orzo, zesty lemon, and cauliflower rice — all cooked together for effortless flavor-packed perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon oil
  • 3 1/2 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 large lemon zest and juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups orzo pasta
  • 16 ounces cauliflower rice
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Season chicken thighs with Italian seasoning, salt, and pepper.
  2. Heat oil in a Dutch oven and sear chicken 4-5 minutes per side until golden.
  3. Drain excess fat, leaving 1 tablespoon in the pot, then add broth, cream, lemon zest and juice, salt, pepper, and orzo.
  4. Nestle chicken thighs into the mixture, ensuring they are covered with liquid.
  5. Cover, bring to a boil, reduce heat, and cook for 15 minutes, stirring once halfway.
  6. Turn off heat, add cauliflower rice, cover, and rest 5 minutes. Garnish with parsley and serve.

Notes

Stir gently to prevent mushy orzo, avoid overcrowding the pan when searing, and let the final rest period fully steam the cauliflower rice for best texture.