This lemon chicken orzo is an excellent meal for those busy weeknights. It is creamy and packed with bright and citrusy flavors!
The combination of juicy seasoned chicken, tender orzo pasta, spinach, and fresh lemon is just amazing. It’s definitely one of my family’s favorites!
This 30-minute lemon chicken orzo recipe is not only easy to make, but also great for meal prep. You’ll love it!
I love being able to come home and have dinner on the table quickly. That’s why chicken pasta dishes are my go-to on hectic weeknights. Just like my Chicken Piccata Pasta or Chicken Tortellini Alfredo, this creamy and citrusy lemon chicken orzo comes together quickly and is so incredibly delicious.
I really love cooking with orzo! This small rice-shaped pasta does a really good job absorbing the chicken broth and heavy cream, making this dish extra tender and creamy. I also add fresh spinach and parmesan cheese to the orzo.
In this dish, the chicken is seasoned to perfection and pan-seared until juicy and tender. It’s finished with freshly squeezed lemon juice and lemon zest for that pop of citrus flavor.
Lemon and chicken always taste amazing together, just like in my Creamy Lemon Chicken and Greek Chicken and Potatoes. Give these a try!
Why I love making lemon chicken orzo for dinner:
- Simple and easy. This dish is ready in just 30 minutes, which is great when things get busy and all you want is dinner on the table quickly. It’s an easy and straightforward recipe.
- The creamy and citrusy flavors are amazing! Orzo does a wonderful job absorbing the heavy cream and fresh lemon juice to create the perfect consistency and flavor.
- Versatile: Make this dish your own. It is so easily adaptable to include vegetables, different seasonings.
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Ingredient Notes
Below, I included a few ingredient notes that I hope you find helpful to make this lemon chicken orzo. As always, the full ingredient list with quantities can be found in the recipe card below.
- Chicken breasts: I use two medium chicken breasts for this recipe. Pound to ½ inch thickness using a meat mallet. This ensures even cooking.
- Garlic powder, Italian seasoning, salt and pepper are all used to season the chicken breasts and the orzo.
- Olive oil for the pan
- Unsalted butter: For sautéing the onions and garlic. Adds flavor and richness.
- Onions and garlic: The aromatics for the flavor base. The garlic should be minced and the onion small-diced.
- Orzo pasta: I love cooking with orzo! It stays tender and does a great job absorbing liquids and the cream.
- Chicken broth: The cooking liquid for the pasta.
- Spinach: Added at the end to pack in more goodness to a well-balanced meal.
- Heavy cream: Creates that creamy consistency.
- Parmesan cheese: Freshly grated is best. Adds a touch of cheesy texture and savory flavors.
- Fresh lemon: Garnish plus juice. I find that half of a large lemon is enough, but feel free to adjust to taste.
- Lemon slices for garnish.
- Italian parsley: Also for garnish.
Step-by-Step Tutorial
This lemon chicken orzo is ready in just 30 minutes! Let me show you how I make it, along with some helpful tips.
Step 1 | Season and cook chicken
Season the chicken with olive oil, garlic powder, Italian seasoning, salt and pepper. In a large skillet over medium heat, cook the chicken on both sides until cooked through the center at 165 degrees F. This takes about 6 minutes per side. Let rest at least 10 minutes before slicing.
Step 2 | Sauté aromatics and cook orzo
In the skillet that was used for cooking the chicken, melt the butter. Sauté the diced onions until softened, then add the minced garlic and Italian seasoning and cook for another minute or until fragrant.
Then, add the orzo and stir for a few minutes until coated with the aromatics. Stir in the chicken broth and season with salt and pepper to taste. Bring to a low simmer over low heat. Cover with lid and cook for 12 minutes.
Step 3 | Add cream, lemon, and spinach
Uncover and stir in the heavy cream and spinach until creamy and softened.
Finally, add the lemon zest and fresh lemon juice to taste, along with the grated parmesan cheese. I usually use half of a large lemon, or one medium lemon. It’s a matter of personal preference.
Step 4 | Serve with chicken
Arrange the sliced chicken on top. Garnish with lemon slices and chopped Italian parsley. Now, all there’s left to do is enjoy!
Prep Ahead Tips
You can make this lemon chicken orzo from start to finish, and pack it into boxes for the week. It reheats really well in the microwave oven. Refrigerate in individual airtight containers for up to 3 days.
If you’d rather prep a few ingredients ahead, here’s what I’d recommend:
- Dice and mince the onions and garlic. This will keep in the fridge for 3 days.
- The chicken can be seasoned the night before. It will make it extra juicy and tastier when ready to cook.
- Alternatively, you can cook the chicken up to 2 days ahead and keep it refrigerated.
Pairing and Serving Ideas
This lemon chicken orzo can be perfectly paired with bread, a salad or even a side of veggies. Here are my favorites that I like to enjoy with this pasta dish.
- Rosemary Focaccia is the perfect savory bread that goes well with this comforting dish.
- My Lemon Arugula Salad is a light and refreshing salad that pairs really well with the citrusy and creamy orzo.
- Roasted Parmesan Asparagus is a wonderful veggie side dish for this lemon chicken orzo.
More Weeknight Chicken Pasta Dinners
Pasta chicken dinners are some of the easiest weeknight meals to make. Plus, it’s pure comfort food, which is ideal for this time of the year.
Here are a few others you might want to try:
- Chicken Pesto Pasta: The fresh basil pesto sauce makes this chicken pasta dinner pop with flavor.
- Creamy Tomato Pasta: The freshly cooked cherry tomatoes elevate this simple pasta dish.
- Chicken Bruschetta Pasta: Simple, light and flavorful for those busy weeknights.
- Chicken Broccoli Alfredo or Chicken Broccoli Ziti: The ultimate comfort food!
Recipe FAQs
Not for this recipe. Rice has specific water ratios as well as cook times. If you’re looking for a similar recipe with rice, try my Creamy Chicken and Rice.
Yes! Cook time may vary depending on the thickness.
Yes, absolutely. It’s a great shortcut. Slice or shred the chicken.
Half-and-half or milk may be too thin, so it won’t get creamy enough. Heavy cream provides the perfect consistency for the sauce. Plus, lemon juice and milk may curdle. It doesn’t curdle with cream.
Tips for Success
- Pound chicken to ½ inch thickness so it will cook evenly. This can be done using a meat mallet (use plastic wrap on top).
- Let chicken rest for 10 minutes before slicing. This gives the chicken time to redistribute the juice and keep it juice.
- Do not overcook the orzo, otherwise it will turn mushy. 10 to 12 minutes are enough.
- I’d recommend using freshly grated parmesan cheese to ensure the orzo is extra cheesy and creamy. Pre-grated cheese contains starches that can mek it gritty.
- Remember to zest the lemon before squeezing (I always forget!). Then add the freshly squeezed lemon juice to taste. I often use about ½ of a large lemon.
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Lemon Chicken Orzo
Ingredients
- 2 medium chicken breasts - pounded to 1/2 inch thick evenly
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning - divided
- Salt and pepper
- Olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion - small-diced
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups baby spinach - packed
- ¾ cup heavy cream - plus more to taste
- ½ cup freshly grated parmesan cheese
- 1 medium lemon, plus more to taste - zested and juiced
- Lemon slices for garnish
- Chopped Italian parsley for garnish
Instructions
- Season the chicken breasts with a few drizzles of olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Kosher salt (about ½ teaspoon per breast), and ground black pepper.
- In a large skillet, heat a few generous drizzles of olive oil over medium heat. Cook the chicken, about 6 minutes per side, or until fully cooked through in the center. Remove from the skillet and let it rest for 10 minutes. Then, slice.
- In the same skillet, melt the unsalted butter. Then, sauté onions until softened. Next, add the minced garlic and the remaining 1 teaspoon of Italian seasoning, and sauté for another 1 minute until fragrant.
- Stir in the orzo pasta for about 2 minutes, followed by the chicken broth. Season with salt and pepper to taste. Bring to a low boil, then reduce to a simmer. Cover and cook for 12 minutes.
- Once the orzo is tender, uncover and stir in the spinach, heavy cream, and parmesan cheese.
- Finish with lemon zest and freshly squeezed lemon juice (to taste).
- Serve with the sliced chicken on top, and garnish with lemon slices and Italian parsley.
Notes
- Do not overcook the orzo pasta. It only needs about 10 to 12 minutes, or it can get too soft and mushy.
- Remember to zest lemon before squeezing. I know I always forget!
- Freshly grated parmesan cheese is preferred for best texture. Pre-packaged cheese often contains starches that make it gritty.
- Storage: Place in an airtight container and refrigerate for up to 3 days.
- Meal prep option: This dish reheats very well. Divide up into containers and keep refrigerated for 3 to 4 days. Reheat in the microwave oven.
- Reheating: Place in a stovetop saucepan or microwave oven. If pasta is sticking together, splash some heavy cream to loosen up.
- Chicken breasts: Chicken thighs or rotisserie chicken.
- Baby spinach: Kale.
- Veggie add-ins: Peas, asparagus, broccoli, cherry tomatoes.
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