Recipe

Bright Simmer Pot Recipe

A creamy, lemony one-pot dinner with tender chicken, cozy pasta, and a bright finish. Weeknight-easy, company-good.

By Matt Campbell

•

4.8

A Dutch oven filled with creamy lemon chicken and orzo, topped with fresh parsley and lemon zest on a wooden counter

If your weeknight meals have been feeling a little beige lately, this is your reset button. This Bright Simmer Pot is creamy and cozy, but it still tastes like you opened a window and let some sunshine into the kitchen. Think: tender chicken, a silky lemon-Parmesan sauce, and pasta that cooks right in the pot so it soaks up all the good stuff.

It is also the kind of recipe that forgives you for being human. Forgot to thaw? Use rotisserie. Out of spinach? Toss in peas. Want it richer? Add a splash more cream. You are in charge here, but I will keep the steps clear so dinner actually happens.

A wooden spoon stirring creamy lemon sauce with orzo and chicken in a light-colored Dutch oven

Why It Works

Bright, not heavy: Lemon zest and a small hit of vinegar cut through the cream so it tastes lively, not sleepy.
One pot, real flavor: Searing the chicken first builds fond, then the pasta cooks in that same pot for a sauce that tastes slow-simmered.
Weeknight flexible: Works with chicken thighs or breast, any small pasta, and whatever greens you have.
Creamy without stress: Parmesan goes in off the heat, and the lemon goes in after, so it stays smooth and silky.

Pairs Well With

Garlic bread with a crisp crust
Simple arugula salad with lemon vinaigrette
Roasted broccoli or broccolini
Sparkling water with citrus or a chilled white wine

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Reheat: Warm gently on the stove or in the microwave. Add a splash of broth, water, or milk as you reheat since the pasta will keep absorbing sauce.

Freeze: You can freeze it, but creamy pasta sauces can separate a bit when thawed. If you plan to freeze, I recommend freezing in portions and using it best within 2 months for quality. Reheat low and slow with extra liquid, whisking to bring it back together.

Common Questions

Can I make this without cream?

Yes. Swap the heavy cream for half-and-half or evaporated milk. For a dairy-light version, use more broth and finish with a little extra Parmesan. It will be less lush, still very good.

What pasta works best in a simmer pot?

Small shapes that cook in about 8 to 12 minutes are ideal: orzo, ditalini, small shells, elbows, or farfalle. Cook time can vary by brand and pot, so aim for al dente and add a splash of broth if the pot looks tight before the pasta is tender.

Why did my sauce get grainy?

Usually the heat was too high, or the cheese was added too fast (and sometimes pre-grated cheese can be stubborn). Take the pot off the heat, stir in Parmesan slowly and steady, and add a splash of warm broth to smooth it out. Also, add cheese first, then finish with lemon juice or vinegar so the acid does not surprise the dairy.

Can I use rotisserie chicken?

Absolutely. Skip the sear step. Start by sautéing the aromatics, then add shredded rotisserie chicken near the end just long enough to warm through.

How do I make it extra bright?

Add more lemon zest at the end and a tiny splash of white wine vinegar or champagne vinegar. Brightness is basically seasoning with confidence.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (5 to 7 quarts)
Wooden spoon or silicone spatula
Microplane or fine grater (for lemon zest)
Measuring cups and spoons
Chef’s knife and cutting board

I started making versions of this on nights when I wanted comfort food but could not handle another rich, sleepy cream sauce. I wanted something that tasted like it had a plan. So I stole the “one pot pasta” convenience, then gave it a bright personality with lemon zest, a whisper of garlic, and just enough Parmesan to make the sauce cling like it means it. It is the meal I make when I want the kitchen to feel fun again, even if the day was not.

Bright Simmer Pot Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 to 6

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup dry white wine (optional) or extra chicken broth
4 cups low-sodium chicken broth, plus more as needed
1 cup heavy cream
12 ounces orzo (or small pasta)
2 cups baby spinach (or chopped kale)
1 lemon, zested and juiced (about 2 to 3 tablespoons juice)
3/4 cup finely grated Parmesan (best grated from a wedge), plus more for serving
1 tablespoon butter (optional, for extra gloss)
1 teaspoon white wine vinegar (optional, for extra brightness)
2 tablespoons chopped parsley or basil, for serving
Pinch crushed red pepper flakes (optional)

Ingredients for a creamy lemon chicken orzo simmer pot arranged on a kitchen counter

Instructions

Season the chicken. Pat chicken dry. Toss with salt, pepper, and Italian seasoning.
Sear for flavor. Heat olive oil in a Dutch oven over medium-high heat. Add chicken in an even layer and cook 3 to 4 minutes per side until browned. It does not need to be cooked through. Transfer to a plate.
Sauté the aromatics. Reduce heat to medium. Add onion and cook 3 to 4 minutes, scraping up browned bits. Add garlic and cook 30 seconds.
Bloom the tomato paste. Stir in tomato paste and cook 1 minute until it turns a shade darker. This adds depth without making it “tomatoey.”
Deglaze. Pour in wine (or a splash of broth) and scrape the bottom of the pot until the fond dissolves into the liquid.
Simmer the pasta. Add broth and cream and bring to a gentle boil, then immediately reduce to a low simmer. Stir in orzo. Cook, stirring often so nothing sticks or scorches, until the pasta is al dente and the sauce looks creamy, about 8 to 10 minutes depending on your pasta and pot. If it starts looking too thick before the pasta is tender, add a splash more broth.
Finish the chicken. Stir the chicken (and any juices) back into the pot and simmer until cooked through, 2 to 4 minutes. If you like numbers, you are looking for 165°F in the thickest pieces.
Add greens. Stir in spinach until wilted, about 1 minute. If using kale, add it a little earlier and simmer 3 to 5 minutes until tender.
Brighten and make it dreamy. Turn off the heat. Stir in Parmesan until smooth (go slowly, and add a splash of warm broth if needed to help it melt). Then stir in lemon zest and lemon juice. Add butter if using. Taste and adjust salt, pepper, and red pepper flakes. For extra pop, add a small splash of vinegar at the end.
Serve. Spoon into bowls and top with herbs and more Parmesan. Let it sit 2 minutes before serving so the sauce thickens into that creamy, clingy sweet spot.

Nutrition information is estimated.

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