With an easy one pan method, veggies in the mix, and plenty of flavor to please both kids and adults, this Lemon Chicken Orzo has become a favorite family dinner.
We love Veggie Orzo, Orzo Risotto, and my easy Orzo Soup, and this recipe has become another favorite fast use of one of our best-loved pasta shapes!
Quick Look: Lemon Chicken Orzo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8
- Flavor Profile: Creamy, lemony orzo pasta with flavorful bites of chicken
- Difficulty: Easy, perfect for everyday family dinners
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Table of Contents
This recipe is streamlined to save us on cleanup, which means everything cooks in one pot. The chicken, which is based off my easy Chicken Bites recipe, is flavorful from herbs and Colavita Extra Virgin Olive Oil.
Why This Recipe Works
With only one pan, minimal chopping and prep, and the yummiest final lemon-Parmesan flavor, this creamy Lemon Chicken Orzo is a 30 minute dinner meant for the kids and adults at the table.
The chicken is super tender so it’s easy for little kids to bite and chew. It gets paired with a sort of orzo risotto that is so creamy and cozy!
This recipe is my latest in my partnership with Colavita, who also makes my favorite pastas, tomato sauces, and olive oil spray.
(You may also like my Pasta with Butternut Squash Sauce and my Olive Oil Granola, which use Colavita products, too.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Lemon Chicken Orzo.
- Olive oil: I use Colavita Extra Virgin Olive Oil here to cook the chicken as it helps it brown nicely.
- Chicken breast: I like to make this recipe with diced chicken breast. I use kitchen scissors to quickly cut it up without dirtying a cutting board—just cut it right into the pan!
- Oregano: This adds flavor to the chicken as it sears in the pan.
- Onion: You can use freshly minced onion or frozen minced onion if you’d rather cut down on prep time. They both work.
- Reduced sodium chicken broth: I like to use this style of chicken broth to ensure the final dish has nicely balanced flavor. You can also use Vegetable Broth if you prefer.
- Orzo pasta: I’m using Colavita Orzo here since it cooks quickly and, when cooked, has a similar texture to risotto.
- Parmesan cheese: I like to use already grated Parmesan cheese for ease, but you can grate some from a hunk of Parmesan if you prefer.
- Heavy cream (or half and half): This adds creaminess to the orzo mixture. You can also use pasta cooking water or more broth if you prefer to skip this ingredient (or if you just don’t have it).
- Baby spinach: You can skip this if your kids don’t love leafy greens, but I like to add it since it wilts quickly in the pan and is an easy way to add a veggie.
- Lemon: Fresh lemon zest and juice adds fresh flavor to this chicken and pasta dish.
TIP: Feel free to add freshly minced herbs such as basil or parsley.
How to Make Lemon Orzo Chicken
Below is a preview of how to make Lemon Orzo Chicken so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Cook the chicken. Set aside.
Step 2. Add the oil, onion and salt. Cook for 4 minutes.
Step 3. Add the broth and orzo. Bring to a simmer.
Step 4. When the broth is mostly absorbed, stir in the cheese and cream.
Step 5. Stir in the spinach and lemon juice and zest.
Lemon Chicken Ozro FAQs
Sure, though the cooking time and volume of liquid in this recipe work best with the small size of orzo. So if you want to substitute another shape go with a small one. (I would not use ditalini though as it takes a really long time to cook in comparison despite being small.)
Turn off the heat when the pasta is cooked and remove the pan from the burner. You can always add a little more broth too!
Sure, just cut them up the same way; the cooking time will be similar.
How to Store
Store leftovers in an airtight container for up to 5 days. To reheat, sprinkle with water and cover with a damp paper towel or waxed paper. Warm in 30 second increments, stirring in between, until heated through.
Best Tips for Success
- Add peas instead of spinach if you prefer.
- Season to taste with salt and pepper as you like.
- Adults may enjoy this topped with crushed red pepper.
- Pair with Stuffed Garlic Bread, Cinnamon Apples, or salad with my Homemade Caesar Dressing.
More Easy Dinner Ideas
I’d love to hear your feedback on this recipe, so please comment below to share.
Lemon Chicken Orzo
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast (cut into strips)
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 small yellow onion (peeled and minced)
- 1 quart reduced sodium chicken broth (or vegetable broth, warmed slightly)
- 8 ounces orzo pasta
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream (or half and half)
- 2 cups baby spinach
- 1 lemon (optional)
Instructions
- Add the olive oil to a large skillet over medium heat.
- Use kitchen scissors to cut the chicken into bite-size pieces right into the pan. Top with oregano and salt, and cook for 4 minutes per side or until the chicken is cooked through and registers 160 degrees F with an instant read thermometer.
- Transfer the chicken to a plate.
- Return the pan to the heat and add the onion. Stir and cook for 2 minutes.
- Add the broth and 2 cups water, cover, and bring to a simmer.
- Add the orzo and cook for 12-14 minutes, stirring occasionally, or until the liquid is almost absorbed and the pasta is tender. Turn off the heat.
- Stir in the Parmesan, cream, butter, spinach, and lemon juice and zest, if using. Add the chicken back to the pan and serve warm.
Notes
- Store leftovers in an airtight container for up to 5 days. To reheat, sprinkle with water and cover with a damp paper towel or waxed paper. Warm in 30 second increments, stirring in between, until heated through.
- Use peas in place of the spinach if you prefer.
- Season to taste with salt and pepper as you like.
- Adults may enjoy this topped with crushed red pepper.
- Use additional broth in place of the cream to make this dairy-free. Many people like nutritional yeast as a nondairy alternative to Parmesan cheese, too
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