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(One-Pot) Tuscan Lemon Chicken & Orzo

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8


  • 16 oz. Orzo
  • 1 lb. Chicken Breasts,
  • 4 Lemons
  • 1 tbsp. Dijon Mustard
  • 2 tbsp. Olive Oil
  • 1 (medium) Red Onion, chopped or sliced
  • 3 cups Chicken Broth
  • 1 tsp. Cumin
  • 1 tsp. Sea Salt
  • 1 tsp. Black Pepper
  • 1/2 cup Freshly Chopped Parsley, plus more for garnishing


  • Preheat oven to 400F.
  • Place the chicken breasts in a large ziploc bag. Add in the dijon mustard, 1 tsp. cumin, 1 tablespoon olive oil, 1/2 tsp. salt, 1/2 tsp. black pepper, and zest & juice of 1 lemon. Use your fingers to rub the seasonings into the chicken.
  • In a cast-iron skillet (or oven-safe stovetop pan) over medium high heat, add 1 tablespoon olive oil. Add the sliced red onion and cook for 1 minute. Push the onions to the edges of the skillet.
  • Add the chicken breasts into the pan to sear each side for about 3-4 minutes.
  • Turn off the stovetop or remove from heat. Add in the chicken broth and juice of the remaining 3 lemons. Stir in the chopped parsley. Evenly add in the orzo, then stir or press down so the chicken broth covers it. Sprinkle the remaining 1/2 tsp. salt and 1/2 tsp. black pepper on top.
  • Tightly cover with aluminum foil. Bake for 20-25 minutes, until the orzo is tender.
  • Serve warm.