Lemon Chicken Orzo – The Almond Eater

I can’t get enough of the comfort and simplicity of cooked orzo. It’s as satisfying as pasta and as soul-warming as risotto! It’s why I pretty much always make chicken sausage orzo and chicken orzo soup recipes weekly.

Adding to our list of comforting staple family dinners is this fast and flavorful Lemon Chicken Orzo recipe. It’s an easy one-pan meal that starts with juicy pan-seared chicken breasts, followed by creamy orzo infused with fresh lemon. From the perfectly cooked chicken to the zesty citrus flavors to the risotto-like textures, I can’t get enough of this fuss-free recipe!

Ingredients

Chicken – Make sure to lightly pound the boneless, skinless chicken breasts to an even thickness beforehand to help them sear evenly. Chicken thighs should work as a substitute if you prefer darker, juicier meat, but they’ll take slightly longer to cook.

Orzo – This tiny pasta looks and cooks just like rice. Use regular orzo or gluten-free orzo if needed.

Broth – Since this is a chicken pasta skillet, a good-quality store-bought chicken broth or homemade chicken bone broth makes the most sense. Vegetable broth also works if that’s what you have on hand.

Lemons – This is a creamy lemon orzo pasta after all, so fresh whole lemons are non-negotiable. The juice + zest combo adds an incredible concentrated flavor that bottled lemon juice alone can’t match.

How to make lemon chicken orzo

Step 1: Season the chicken. Mix the seasonings in a small bowl, then sprinkle the spice blend evenly over the chicken.

Step 2: Sear. Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken and sear undisturbed on both sides until cooked through. Set the chicken aside.

Step 3: Build the flavors. Deglaze the now-empty skillet with a splash of chicken broth and use a wooden spoon to scrape up any stuck browned bits. Sauté the onion and garlic in the pan until they soften.

Step 4: Cook the orzo. Stir the orzo, 2 cups of chicken broth, heavy cream, lemon juice, and lemon zest from 1 lemon into the skillet. Heat to a boil, then reduce the heat, cover, and simmer until the orzo is tender. 

Step 5: Add the spinach. Add the fresh spinach, the remaining broth, and the juice from the second lemon. Cook until the spinach is wilted.

Step 6: Finish and serve. Nestle the chicken back into the skillet, then generously sprinkle parmesan over the top. Taste and adjust the flavors with more lemon juice, salt, or pepper as needed. Serve and enjoy!

Tips

• I highly recommend topping the orzo with a sprinkle of chopped parsley, dill, or basil at the end. That extra brightness really makes the dish feel garden-fresh and fancy!
• Want tender chicken with a golden crust? Don’t add it to the pan until the oil is hot! Then, once it’s in the pan, resist the urge to flip it so it has time to develop a crust. For more guidance on perfect pan-seared chicken, head to my pan-seared chicken breasts recipe.
• For a looser, saucier consistency, stir in a little extra chicken broth before serving. For a thicker, orzo risotto-style finish, let the skillet sit uncovered for a couple of minutes or until the sauce reduces slightly.

Variations

This creamy lemon orzo with chicken is on our weekly dinner menu not only because it’s delicious but also because it’s incredibly flexible. These are all of the changes you can make to the recipe without sacrificing any flavor:

• Instead of chicken – Sear shrimp, scallops, or a thick, flaky white fish like cod or halibut.
• Orzo substitutes – If you don’t have orzo on hand, try another small pasta shape, like ditalini, pastina, or small shells. You can also use risotto rice (arborio), but you’ll need to add more broth and extend the simmering time until it’s tender.
• Add veggies – Sauté chopped sun-dried tomatoes or sliced leeks with the onion and garlic. You can also stir in artichoke hearts, green peas, or roasted mushrooms during the last few minutes of cooking.
• Dairy-free option – Replace the heavy cream with full-fat coconut milk or cashew cream, then top the dish with a dairy-free parmesan or nutritional yeast.

Serving suggestions

Lemon orzo with chicken makes for a filling dinner all on its own. If you happen to be serving a crowd or you’re putting a well-rounded meal together, I recommend pairing it with light, garden-fresh sides. You can’t go wrong with a vibrant zucchini salad, these honey roasted tomatoes, or a spring pea salad.

Did you end up with leftover sauce on your plate? Don’t let it go to waste! Have some warm, crusty bread or garlic bread on the side to soak it up.

Storage

Refrigerator: Store the leftover lemon chicken orzo in an airtight container in the fridge for 3 to 4 days. 

Reheating: Warm the leftover chicken and orzo in a skillet over low heat until it’s heated through. Add a splash of chicken broth or water to loosen the sauce and keep the orzo creamy, if needed.