This Lemon Chicken Orzo is an easy, creamy one-pan dinner that comes together in just 30 minutes in just a few simple steps, making it perfect for busy weeknights.
The key is using freshly squeezed lemon juice plus the zest! The combination of golden seared chicken, tender orzo, spinach, lemon, and parmesan cheese is amazing. It’s one of my family’s favorite dinners!
Quick Look at the Recipe
- Prep Time: 10 mins, Cook Time: 20 minutes, Total Time: 30 minutes
- Method: Stovetop
- Main Ingredients: Chicken breast, orzo, fresh lemon, heavy cream
- Flavor Profile: Creamy, lemony, savory
- Ideal for: Weeknight dinner, one pan meals
Ingredient Notes
- Chicken: I use boneless chicken breasts. For even cooking, use a meat mallet to pound to about ½ inch thick.
- Orzo pasta: This is one of my favorite ingredients. It stays tender and does a great job absorbing all that delicious sauce.
- Fresh lemon: Always use fresh lemon here, not bottled. I find that half of a large lemon is enough, but feel free to adjust to taste. And don’t forget to zest it!
- Yellow onions and garlic: The garlic should be minced and the onion small-diced.
- Garlic powder, Italian seasoning, salt and pepper are the seasonings we’re using here.
- Olive oil and unsalted butter: I use oil for searing the chicken, and butter to cook the onions and garlic. It adds flavor and richness.
- Chicken broth: Using broth instead of water to cook the orzo really makes a difference in the overall flavors.
- Heavy cream: Added towards the end, it absorbs into the orzo along with all the other flavors.
- Baby spinach: Added at the end to pack in more goodness to a well-balanced meal.
- Parmesan cheese: Freshly grated is best so it melts right into the creamy lemon sauce. Adds a touch of cheesy and savory flavor.
- Lemon slices and Italian parsley for garnish
As always, ingredient quantities can be found in the recipe card down below.
Can I use rice instead of orzo?
I get this question a lot! I’ve retested this recipe using rice instead, and yes, it works! Here’s how: Use 1 cup of long-grain rice, such as jasmine rice, and 2½ cups of broth. After adding the rice to the sautéed aromatics, cover and cook for 18-20 minutes. Then proceed as directed. We’re using a little more liquid than the standard rice-to-liquid ratio on purpose, so there’s more for the heavy cream to create that creamy texture.
How To Make Lemon Chicken Orzo
- Sear chicken. Season chicken breasts with olive oil, garlic powder, Italian seasoning, salt and pepper. In a large skillet over medium heat, cook for about 5-6 minutes per side or until fully cooked. Remove from the pan.
- Sauté aromatics. In the same pan (do not wipe it clean), melt butter and sauté the diced onions until softened. Stir in minced garlic and Italian seasoning for another 1 minute until fragrant.
- Add the orzo and stir for a few minutes until coated with the aromatics. In this step, we are slightly toasting the orzo to improve the texture and bring out some of its nutty flavors.
- Cook the orzo. Stir in the chicken broth and season to taste. Bring to a simmer over low heat. Cover with lid and cook for 10-12 minutes.
- Add cream, lemon, and spinach. Once it’s done and tender, stir in the heavy cream and spinach until creamy and softened. Finally, add the lemon zest and fresh lemon juice to taste. I usually use half of a large lemon, or one medium lemon.
- Finish with cheese. Off the heat, add freshly grated parmesan cheese, and stir it in until incorporated. Tip: Don’t use pre-shredded cheese, it will make the sauce gritty.
- Serve. Slice the chicken and arrange it on top of the orzo. Garnish with lemon slices and chopped Italian parsley. Now, all there’s left to do is enjoy this delicious lemon chicken orzo dinner!
Tips for Success
- Use heavy cream. Avoid milk or half-and-half, as they won’t create the same rich, creamy consistency. Heavy cream holds up better when combined with lemon juice (cream is stable), while with milk and half-and-half, the sauce is more likely to curdle.
- Do not overcook the orzo, otherwise it will turn mushy.
- I’d recommend using freshly grated parmesan cheese. Pre-grated cheese contains starches that can make it gritty.
- Adjust the amount of lemon. Start adding it little by little until it’s just right based on preference. I like my lemon chicken orzo extra lemony so I always add more. I often use about ½ of a large lemon.
Love orzo dinners? Try my Broccoli Cheddar Orzo, Herb Spatchcock Chicken with Orzo, and Lemon Chicken Orzo Soup.
Make Ahead Tips
You can make ahead 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 the ingredients ahead, here’s what I’d recommend:
- Prep the onions and garlic. This will keep in the fridge for 3 days.
- Season the chicken the night before. In fact, this way, it will be extra tender, juicy, and delicious.
- Cook the chicken ahead: Alternatively, you can cook the chicken 1-2 days ahead and store in the fridge. Then all you need to cook is the orzo as directed.
Recipe FAQs
Can I use rice instead of orzo?
Yes! Use 1 cup of long-grain rice and 2½ cups of broth. Add the rice to the sautéed aromatics, cover, and cook for 18-20 minutes before adding the cream, spinach, lemon, and cheese.
Can I use chicken thighs instead?
Yes! I’d recommend using boneless thighs. Cook time may vary depending on the thickness.
Can I use rotisserie chicken?
Yes, absolutely. It’s a great shortcut. Slice or shred the chicken.
Serving Suggestions
This lemon chicken orzo is already a full meal on its own, but I love to pair it with a side of greens, veggies, or even bread. Here are my favorites:
- Bread: Love it with this easy Italian Cheese Bread. If you have more time, my Rosemary Focaccia goes really well with this dish too.
- Salads: This Lemon Arugula Salad is a simple light and refreshing salad that pairs really well with this chicken orzo recipe.
- Roasted veggies: Try it with my Roasted Parmesan Asparagus, Roasted Lemon Broccoli, or Balsamic Brussels Sprouts.
More Weeknight Chicken Dinners
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Lemon Chicken Orzo
This delicious creamy lemon chicken orzo is the perfect weeknight meal! It's packed with bright and citrusy flavors, and it's creamy and cheesy.
Servings 4 people
Calories 528kcal
Ingredients
- 2 medium chicken breasts - pounded to ½-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, do not use milk or half-and-half
- ½ cup freshly grated parmesan cheese
- 1 medium lemon - zested and juiced, plus more to taste
- Lemon slices - for garnish
- Chopped Italian parsley - for garnish
Instructions
- Season chicken 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.
- Cook chicken: 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.
- Sauté aromatics: 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.
- Add and cook orzo: Add the orzo and stir to coat for about 2 minutes to lightly toast it, 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 10-12 minutes.
- Finish: Once the orzo is tender, uncover and stir in the spinach and heavy cream until combined. Finish with lemon zest and freshly squeezed lemon juice (to taste). Off the heat, stir in the parmesan cheese until incorporated.
- Serve with the sliced chicken on top, and garnish with lemon slices and Italian parsley.
Video
Notes
- Use heavy cream. Avoid milk or half-and-half. Heavy cream holds up better when combined with lemon juice, while with milk and half-and-half, the sauce is more likely to curdle.
- 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.
- Can I make it with rice? Yes! Use 1 cup of long-grain rice and 2½ cups of broth. Add the rice to the sautéed aromatics, cover, and cook for 18-20 minutes before proceeding with the rest of the recipe.
- Chicken breasts: Chicken thighs or rotisserie chicken.
- Baby spinach: Kale.
- Veggie add-ins: Peas, asparagus, broccoli, cherry tomatoes.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 528kcal | Carbohydrates: 39g | Protein: 24g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 750mg | Potassium: 576mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2389IU | Vitamin C: 22mg | Calcium: 207mg | Iron: 2mg
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2pugsmomma says
This pasta was delicious.
Since I’m lazy I never pound chicken breasts thin, i just browned mine and then baked them to 160 degrees. Sliced once cool.
Following others advice i cooked the pasta with the lid off, added my lemon juice during cooking. The flavor is amazing, and the recipe is definitely a keeper.
Tammy says
This was the most delicious meal! I loved the sauce and orzo and chicken. Thank you so much. I will make it many more times
Connie says
I had everything on hand when I came across this recipe while searching for a chicken recipe. I used basil infused olive to brush on the chicken breasts before seasoning. I didn’t have unsalted butter so salted butter it was. As Deanne mentioned in her comments, it looked too brothy so I took the lid of the pan earlier than mentioned to reduce it. I had a juicy lemon but I used it all and, along with the zest, the lemon was perfect. Somehow I read the garlic wrong and only used one. Next time, and there will be a next time, four cloves it will be. The only suggestion from my husband is to next time use more spinach. I’m so happy I found this recipe. Thank you!
Akaycia says
This was so stinkin good!! I’d had the meal on my mind for a few days, but wanted to make sure I wasn’t missing any ingredients, so I looked up a recipe. Really glad I found this one. I followed most of it, with a few additions of my own, but it came phenomenally! I mean it was giving restaurant quality lol. Chef’s kiss.
Steph says
Our family loved this recipe! We tried it the traditional way and then dairy free so our son could eat it too. It was absolutely delicious both ways and our guest had no idea it was dairy free! This is going to be a favorite for cozy winter meals.
Robyn says
I thought this was amazing. My boyfriend didn’t care for it, so I’ll make it for myself next time he’s out of town!
Marianne says
So delicious. Does it freeze well?
Tania says
You can give it a try, but in my experience the texture changes quite quite a bit because it’s got dairy, so I always avoid freezing this one.
Sharon Saporito says
I made this recipe today for dinner and it was delicious. I don’t usually follow a recipe to the letter, but this time I did. My husband and I enjoyed it very much. He said it’s definitely a make again dinner. Thank you for sharing.
Osm says
My family loved this dish. I made it exactly the way the recipe read just added a bit more cream. Perfect meal, I served a tomato cucumber salad with it.
Deanne says
I followed the recipe exaclty but the orzo was very watery after the 12 mins, it did however thicken up after adding a little less cream than what the recipe called for otherwise was very delicious. I used boneless thighs. Will definatelyt make again.
Tammy Holmgren says
Absolutely loved this recipe! The sauce was amazing and the chicken and orzo were as well. Thank you Tania!
Maria S. says
My husband and toddler love this meal! We’ve added it to our favorites list. our only suggestion is doubling the recipe for 3 people
Kristen says
Really yummy recipe but there’s no advantage for it to be a “one pan” meal other than dirtying fewer dishes. Would be faster and fresher to start the orzo and chicken at the same time in separate pans. Will be making it again regardless!
Tanya says
I made this for supper tonight and it was absolutely delicious! Very flavourful, the garlic and lemon flavours are spot on!! I followed the recipe exactly as listed and I wouldn’t change a thing. Thank you for this
Madison says
This is me and my husbands new favorite meal!! Super easy and delicious!
Tania says
Thank you, Madison!
Brynn says
This was a hit! Easy for a weeknight and most ingredients we already had on hand. We had a large lemon so we only used about half of the juice, I think any more would have been too overpowering. This will also be my new go-to “blank canvas” grilled chicken. Came out perfectly!
Tania says
Thank you so much, Brynn!