There’s something so comforting about a creamy, flavorful pasta dish — but even better when it comes together in one pan. This lemon chicken orzo recipe has quickly become one of my go-to dinners. It’s fresh, light, and zesty from the lemon, but also hearty and filling with tender chicken and perfectly cooked orzo. The best part? It feels like something you’d order at a nice restaurant but is incredibly easy to make right at home.
The first time I made this, I was looking for something simple yet impressive for a family dinner. It was an instant hit, and now it’s on regular rotation in my kitchen. Whether you’re cooking for a family, a date night in, or meal-prepping for the week, this dish is a winner.
Why I Love This Lemon Chicken Orzo
- It’s all made in one pan for easy cleanup.
- Bright lemon flavor keeps it light and fresh.
- Tender chicken and creamy orzo make it comforting and filling.
- Ready in under 30 minutes — perfect for busy weeknights.
- Easy to customize with veggies or fresh herbs.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 10 minutes | Cook Time: 20 minutes)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 cup uncooked orzo
- 2 ½ cups chicken broth
- Juice and zest of 1 lemon
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach (optional)
- Fresh parsley for garnish
How I Make Lemon Chicken Orzo (Step-by-Step)
- Cook the Chicken
I heat olive oil in a large skillet over medium heat, season the chicken with salt, pepper, and Italian seasoning, and cook until golden brown and cooked through. Once done, I remove the chicken from the pan and set it aside. - Sauté the Aromatics
In the same pan, I add the diced onion and cook until soft and translucent, then stir in the minced garlic and cook for another minute. - Add the Orzo
I pour the uncooked orzo into the pan and stir it around for a minute or two to toast slightly and soak up all that flavor. - Add the Broth and Simmer
I pour in the chicken broth, bring it to a simmer, and cook the orzo until tender and most of the liquid is absorbed — about 8–10 minutes, stirring occasionally. - Finish with Lemon and Cream
Once the orzo is cooked, I lower the heat and stir in the lemon juice, lemon zest, heavy cream, and Parmesan cheese until it’s all combined and creamy. - Add the Chicken and Spinach
I add the cooked chicken back into the pan, along with the baby spinach, and stir until the spinach wilts and everything is heated through. - Garnish and Serve
I top the dish with fresh parsley and an extra squeeze of lemon juice before serving. It’s simple, fresh, and so satisfying.
My Tips for Perfect Lemon Chicken Orzo
- Don’t skip toasting the orzo — it adds an extra layer of flavor.
- Use freshly grated Parmesan for the best taste and melt.
- Adjust the lemon juice to your preference if you like it more or less tangy.
- Add extra broth if the orzo thickens too much after sitting.
Fun Variations I’ve Tried
- Adding sautéed mushrooms for an earthy flavor boost.
- Tossing in cherry tomatoes for color and sweetness.
- Using grilled chicken instead of sautéed for a smoky note.
- Swapping spinach for kale or arugula.
What I Serve with Lemon Chicken Orzo
- A simple green salad with vinaigrette.
- Garlic bread or crusty bread for soaking up the sauce.
- A light glass of white wine or sparkling water with lemon slices.
- Roasted vegetables on the side for an even more filling meal.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! It reheats well — just add a splash of chicken broth when reheating to loosen up the orzo.
Q: Can I use other types of pasta?
A: Orzo works best for this recipe, but small pasta shapes like ditalini or pearl couscous could also work.
Q: Can I make it dairy-free?
A: Yes — skip the cream and cheese and substitute with a splash of coconut milk or almond milk, though it won’t be quite as rich.
Q: How long will leftovers last?
A: Store in an airtight container in the fridge for up to 3 days.
Why This Lemon Chicken Orzo Deserves a Spot on Your Dinner Table
This dish is everything I want in a one-pan meal: quick, easy, flavorful, and comforting. The bright lemon, tender chicken, and creamy orzo come together for a dish that feels both indulgent and light at the same time. Whether you’re cooking for your family or making a special dinner for yourself, this recipe delivers every time.
I hope you give this one a try — and if you add your own touches, I’d love to hear how you make it your own!
My Favorite Lemon Chicken Orzo Recipe That’s Light, Comforting, and Full of Fresh Flavor
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless chicken breast, diced
- 1 cup uncooked orzo
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- 1 cup baby spinach (optional)
- 1 lemon, juiced and zested
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the uncooked orzo and cook for an additional 1-2 minutes, allowing it to toast slightly.
- Pour in the heavy cream and bring to a simmer. Reduce heat to low and let it cook for 10 minutes, stirring occasionally, until the orzo is tender.
- Add the grated Parmesan cheese, lemon juice, and lemon zest to the skillet. Stir until the cheese is melted and the sauce is creamy.
- If using, stir in the baby spinach until wilted. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
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