Lemon Chicken Orzo is a creamy, cozy one-pot dinner that still feels fresh and light enough for a weeknight. It has a bright lemon flavor, tender chicken, and a smooth parmesan finish that makes the whole dish feel simple but satisfying.
A Quick Look at the Recipe
✅ Recipe Name: Lemon Chicken Orzo
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~520 per serving estimated
🥣 Main Ingredients: Chicken breast, orzo, chicken broth, lemon, spinach, parmesan cheese
📖 Dietary Info: Gluten-free option; nut-free
👌 Difficulty: Easy: one pot, simple prep, quick cook time
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The best part is that everything cooks together, so the orzo turns creamy without needing a separate sauce or extra thickener. It's the kind of easy chicken dinner that feels a little more special than the usual weeknight rotation without making the process complicated.
This is a great recipe for busy nights when you want something comforting but not too heavy. If you love easy chicken dinners, try this with our Chicken Feta Burgers, Southwest Chicken Salad, or Caprese Chicken Skillet next.
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Why You'll Love this Lemon Chicken Orzo:
Creamy Without Being Too Heavy: The orzo cooks into a smooth, cozy texture while the lemon keeps everything fresh.
Easy One-Pot Dinner: The chicken, orzo, and sauce all cook together, which keeps prep and cleanup simple.
Great for Weeknights: It comes together quickly with simple ingredients and does not need a separate side to feel complete.
Simple Gluten-Free Option: Use gluten-free orzo if needed and adjust the cook time based on the package directions.
Key Ingredients:
- chicken breast. This adds lean protein and makes the orzo filling enough for dinner. Cut it into bite-sized pieces so it cooks quickly and evenly.
- orzo. This cooks right in the pan and helps create the creamy texture. Use gluten-free orzo if needed, but watch the cook time since it can soften faster.
- chicken broth. The orzo absorbs the broth as it cooks, which gives the dish more flavor than cooking it in plain water.
- lemon juice and zest. Fresh lemon gives the recipe its bright flavor. The zest adds extra lemon flavor without making the dish too tart.
- heavy cream. This makes the orzo smooth and creamy without needing a separate sauce.
- parmesan cheese. Adds a salty, savory finish and helps bring the sauce together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use gluten-free orzo and double check that your chicken broth is gluten-free. Gluten-free orzo can cook a little faster, so watch it closely.
- Use chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breast for a richer flavor.
- Add more vegetables: Mushrooms, zucchini, peas, or asparagus can be added if you want extra vegetables in the dish.
- Make it lighter: Use half-and-half instead of heavy cream for a lighter sauce, but the orzo will be a little less creamy.
- Add extra lemon flavor: Stir in a little more lemon zest at the end if you want a stronger lemon flavor without making it too tart.
How to Make Lemon Chicken Orzo:
- Step 1: Heat the olive oil in a large skillet or Dutch oven over medium heat. Season the chicken breast with Italian seasoning, salt, and pepper, then add it to the skillet. Cook for 5-6 minutes per side, or until cooked through.
- Step 2: Add the minced garlic to the same pan and cook for 1 minute, stirring often. Stir in the orzo and chicken broth. Bring to a gentle boil, then reduce the heat to a simmer.
- Step 3: Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. While the orzo cooks, slice the chicken. Stir in the heavy cream, lemon juice, lemon zest, spinach, and parmesan cheese.
- Step 4: Add the sliced chicken back to the pan and cook for 2-3 minutes, until the spinach is wilted, the sauce is creamy, and the chicken is warmed through. Taste and adjust the salt, pepper, or lemon juice if needed before serving.
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Recipe Notes & Tips:
- Brown the chicken first: Cooking the chicken whole before slicing helps keep it juicy and gives the dish better flavor from the browned bits left in the pan.
- Stir the orzo while it cooks: Orzo can stick to the bottom of the pan, so stir it occasionally as it simmers.
- Watch the liquid: If the orzo absorbs the broth too quickly before it is tender, add an extra splash of chicken broth and keep cooking until softened.
- Add the lemon at the end: Stirring in the lemon juice and zest near the end keeps the flavor fresh and prevents it from cooking down too much.
- Use gluten-free orzo carefully: Gluten-free orzo can soften faster than regular orzo, so check it early and cook just until tender.
How to Store:
Refrigerator: Store Lemon Chicken Orzo in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave with a splash of chicken broth or cream to loosen the sauce.
Freezer: This recipe is best fresh because orzo and cream-based sauces can change texture after freezing. If needed, freeze for up to 2 months, then thaw in the refrigerator and reheat gently.
Lemon Chicken Orzo FAQs:
Yes, use a gluten-free orzo alternative and make sure your chicken broth is gluten-free. Gluten-free orzo can cook faster or absorb liquid differently, so check it early and add a splash of broth if needed.
Cook the orzo just until tender and stir it occasionally so it does not stick to the pan. It will continue to absorb liquid as it sits, so avoid overcooking it and add extra broth when reheating if it thickens too much.
Half-and-half can be used for a lighter option, but the sauce will be less rich. You can also use an unsweetened dairy-free cream alternative, though the flavor and texture may change slightly.
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Lemon Chicken Orzo
Ingredients
- 1 pound chicken breast
- 1 tablespoon olive oil
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 garlic cloves, minced
- 1 cup orzo
- 2 cups chicken broth
- ½ cup heavy cream
- 1 lemon, juiced & zested
- 2 cups fresh spinach
- ½ cup parmesan cheese, grated
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Season the chicken breast with Italian seasoning, salt, and pepper, then add it to the skillet. Cook for 5-6 minutes per side, or until browned and cooked through.
- Remove the chicken from the pan and set it aside to rest.
- Add the minced garlic to the same pan and cook for 1 minute, stirring often.
- Stir in the orzo and chicken broth. Bring to a gentle boil, then reduce the heat to a simmer.
- Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- While the orzo cooks, slice the chicken.
- Stir in the heavy cream, lemon juice, lemon zest, spinach, and parmesan cheese.
- Add the sliced chicken back to the pan and cook for 2-3 minutes, until the spinach is wilted, the sauce is creamy, and the chicken is warmed through. Taste and adjust the salt, pepper, or lemon juice if needed before serving.
Nutrition
Notes
- Brown the chicken first: Cooking the chicken whole before slicing helps keep it juicy and gives the dish better flavor from the browned bits left in the pan.
- Stir the orzo while it cooks: Orzo can stick to the bottom of the pan, so stir it occasionally as it simmers.
- Watch the liquid: If the orzo absorbs the broth too quickly before it is tender, add an extra splash of chicken broth and keep cooking until softened.
- Add the lemon at the end: Stirring in the lemon juice and zest near the end keeps the flavor fresh and prevents it from cooking down too much.
- Use gluten-free orzo carefully: Gluten-free orzo can soften faster than regular orzo, so check it early and cook just until tender.
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