Name: Lemon Chicken Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 lb boneless (skinless chicken breasts or thighs, diced); Salt and pepper to taste; 1/2 cup diced onion; 2 cloves garlic (minced); 1 cup orzo pasta; 2 1/2 cups chicken broth; 1/4 cup fresh lemon juice (about 1-2 lemons); 1 tbsp lemon zest; 1/4 cup grated Parmesan cheese (optional); 2 tbsp chopped fresh parsley; 1 tbsp butter (optional, for richness)

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Brighten your dinner table with Lemon Chicken Orzo, a Zesty One-Pan Meal that’s both comforting and elegant! This easy dish combines tender chicken, delicate orzo pasta, and vibrant lemon in a creamy, savory broth, perfect for busy weeknights or impressing guests. With minimal cleanup and maximum flavor, it’s a Mediterranean-inspired favorite you’ll make on repeat.

Why You’ll Love Lemon Chicken Orzo

Lemon Chicken Orzo shines as a Zesty One-Pan Meal:

Quick Prep: Ready in just 35 minutes.
One-Pan Wonder: Less mess, more flavor.
Balanced Flavors: Lemon zest adds brightness, while herbs keep it savory.
Versatile: Family-friendly or guest-worthy.
I make this Zesty One-Pan Meal for cozy dinners, and it’s always a crowd-pleaser!

Ingredients for Lemon Chicken Orzo

Here’s what you’ll need for Lemon Chicken Orzo (serves 4):

1 lb boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 small yellow onion, diced
3 cloves garlic, minced
1 cup orzo pasta (dry)
2 ½ cups chicken broth
Zest of 1 lemon
¼ cup fresh lemon juice
2 cups baby spinach (optional)
2 tbsp fresh parsley or dill, chopped (for garnish)
¼ cup grated Parmesan (optional)

Ingredient Tips:

Chicken: Thighs add richness; breasts keep it lean.
Orzo: Rice-shaped pasta; small pastas like ditalini as a substitute.
Lemon: Fresh juice and zest for bright flavor; avoid bottled.
Broth: Low-sodium to control saltiness.
Greens: Spinach wilts easily; kale or arugula for heartier texture.

Directions for Lemon Chicken Orzo

Let’s create this delicious Lemon Chicken Orzo!

Season and Sear Chicken

I season 1 lb chicken with 1 tsp salt and ½ tsp black pepper. In a large skillet or Dutch oven, I heat 2 tbsp olive oil over medium heat and sear the chicken for 4–5 minutes per side until golden and cooked through (165°F). I remove it and set aside.

Sauté Aromatics

In the same pan, I sauté 1 diced onion until soft, about 3 minutes. I add 3 minced garlic cloves and cook for 1 minute until fragrant.

Cook Orzo

I stir in 1 cup orzo, toasting for 1 minute. I pour in 2 ½ cups chicken broth, bring to a simmer, and scrape up any browned bits.

Simmer Chicken and Orzo

I return the chicken to the pan, nestling it into the orzo. I cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most broth is absorbed.

Add Lemon and Greens

I stir in ¼ cup lemon juice, zest of 1 lemon, and 2 cups spinach (if using), cooking for 2 minutes until spinach wilts.

Garnish and Serve

I remove from heat, sprinkle with 2 tbsp parsley or dill and ¼ cup Parmesan (if using), and serve warm.

Nutrition

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes
Servings: 4
Calories: ~450 kcal per serving
Macros per Serving: 40g carbs, 35g protein, 15g fat, 3g fiber

Variations for Lemon Chicken Orzo

Try these twists on Lemon Chicken Orzo:

Creamy Version: Add ¼ cup heavy cream for a richer Zesty One-Pan Meal.
Soup Style: Use 4 cups broth for a Zesty One-Pan Meal soup.
Herb Infusion: Add 1 tsp thyme or rosemary to the broth.
Vegetarian: Swap chicken for chickpeas and use vegetable broth.
Shrimp Swap: Replace chicken with 1 lb sautéed shrimp for seafood flair.

Serving Ideas:

Pair with Layla Cooks’ Pudding Fruit Salad for a balanced meal.
Serve with a green salad or crusty bread for a Zesty One-Pan Meal.
Use fresh herbs for garnish; add a pinch of red pepper flakes for heat.

Storage

I store Lemon Chicken Orzo in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of broth or water and warm on the stovetop over medium heat or in the microwave until heated through, about 2–3 minutes, to keep it creamy. I avoid freezing, as the orzo can become dry upon thawing. For prep-ahead, I cook up to a day in advance and reheat gently with added liquid.

FAQs About Lemon Chicken Orzo

Here are some common questions about this recipe:

What is orzo?
Orzo is a rice-shaped pasta that cooks quickly and absorbs flavor beautifully, making it ideal for skillet meals and soups.

Can I use pre-cooked chicken?
Yes, stir it in during the last few minutes just to heat through.

What kind of lemon should I use?
Fresh lemon juice and zest are best for bright, clean flavor.

Can I use chicken thighs instead of breasts?
Absolutely. Thighs add extra richness and stay juicy during cooking.

Is this dish spicy?
No, but you can add a pinch of red pepper flakes for gentle heat.

Can I make this dairy-free?
Yes, just skip the Parmesan or use a dairy-free alternative.

What greens work best?
Baby spinach wilts quickly, but kale or arugula are also good choices.

Can I make this in advance?
Yes, but it’s best fresh. Reheat gently with a bit of added liquid to keep it creamy.

Can I substitute rice for orzo?
Not directly in this recipe, as rice takes longer to cook. Stick with orzo or another small pasta.

What can I serve with lemon chicken orzo?
It pairs well with a green salad, roasted vegetables, or crusty bread.

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Conclusion

Lemon Chicken Orzo is a flavorful, easy, and satisfying dish that’s packed with zesty brightness and comfort in every bite. Whether you’re cooking for a family meal or prepping ahead for the week, this one-pan wonder delivers both convenience and gourmet appeal. With minimal ingredients and maximum flavor, it’s sure to become a staple in your recipe rotation.