My lemon chicken orzo is one of our favorite easy dinners! This one pot recipe has chicken breasts served over orzo pasta with lemon, Parmesan and spinach.
This lemon chicken orzo works for just about any occasion. I’ve served it to dinner guests, we’ve made it for date night at home, and my family also loves it for an easy dinner idea. With tender orzo pasta, lemon, Parmesan cheese and chicken, what’s not to love!
This lemon chicken orzo recipe comes together in one pan, which means you’ll have less dishes to wash at the end. For more quick one pot meals, try my Chicken Marsala, Cajun Chicken Pasta and Pineapple Chicken. All are favorites in my house! In the colder months, I turn these same flavors into a warming soup with my Lemon Chicken Orzo Soup recipe.
Ingredient Notes
This lemon chicken orzo has lots of flavor since it’s made with butter, garlic, lemon and Parmesan cheese. The orzo, butter and cheese make it sightly creamy, but if you prefer a creamier dish, you can stir in 1/2 cup of heavy cream in the final step of the recipe, after the orzo is cooked.
- Boneless, Skinless Chicken Breast: We cook the chicken breasts whole in the skillet and then slice them before serving.
- Olive Oil: For cooking the chicken, onion and garlic.
- Yellow Onion and Garlic: These add lots of flavor.
- Chicken Broth and Water: To cook the orzo. Most of the liquid will be absorbed by the pasta as it cooks.
- Orzo Pasta: This short pasta is similar in size and shape to rice.
- Salt and Pepper: To season the chicken and the dish as a whole.
- Butter: Adds richness and flavor.
- Lemon Zest and Juice: Zest the lemon first, then juice it. I use a microplane zester to zest the lemon. If you love the brightness that lemon brings to chicken, be sure to also try my Lemon Chicken and Chicken Piccata recipes.
- Parmesan Cheese: For flavor and creaminess. I recommend buying a wedge of Parmesan and grating it yourself. The freshly grated cheese will melt into the dish so much better.
- Fresh Spinach: I love the pairing of the spinach with the lemony, cheesy pasta. It also adds a beautiful pop of color!
How to Make Lemon Chicken Orzo
If your chicken breasts are on the larger side, use a meat mallet or rolling pin to pound them thinner. As a bonus, this will also make them more tender! I place the chicken in a large zip-top bag to prevent splattering.
Cook chicken. First, season the chicken breasts with salt and pepper. Then heat 1 tablespoon of olive oil in a large skillet. Add the chicken breasts and cook for 4-8 minutes per side, or until cooked through. Remove the chicken to a clean plate and cover it with foil to keep warm.
Cook orzo. Add the onion to the pan and sauté until softened. Stir in the minced garlic and cook for 30 seconds. Then stir in the chicken broth, water, dry orzo, salt and pepper. Cook at a low simmer for 8-11 minutes, covered, until the orzo is tender. Stir it occasionally to make sure the pasta doesn’t stick to the bottom of the pan.
Finish the dish. Stir in the butter, lemon zest, lemon juice, grated Parmesan and spinach. Then slice the chicken breasts and add them to the skillet. I slice them against the grain – this makes them more tender. Serve, with fresh parsley or basil if desired.
What to Serve with Lemon Chicken Orzo
Here are some of my favorite side dishes for this lemon chicken orzo recipe:
Lemon Chicken Orzo
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, see note
- 2 tablespoons olive oil, divided
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 2 cups low sodium chicken broth
- 1 ½ cups water
- 1 ½ cups orzo pasta
- ¼ teaspoon salt, plus more to season chicken
- ⅛ teaspoon black pepper, plus more to season chicken
- 1 tablespoon unsalted butter
- ¾ teaspoon lemon zest
- 3 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
- 2 cups chopped fresh spinach, loosely packed
- chopped fresh parsley and/or lemon slices, if desired for serving
Instructions
- Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Add the chicken and cook until chicken is cooked through (it should be 165° F in the center), 4-8 minutes per side. Remove chicken to a clean plate and cover with foil to keep warm.
- Add the remaining tablespoon of oil and the onion to the skillet. Sauté for 2-3 minutes, until softened. Stir in the garlic and cook, stirring, for 30 seconds.
- Add the chicken broth, water, orzo, ¼ teaspoon of salt and ⅛ teaspoon pepper. Stir. Bring to a simmer. Then adjust the heat to maintain a low simmer, cover and cook for 8-11 minutes, until orzo is tender, stirring occasionally to make sure the pasta doesn't stick to the bottom of the pan. (If the dish runs out of liquid before the orzo is cooked, add a little more water.)
- Stir the butter, lemon zest, lemon juice, grated Parmesan and spinach into the orzo in the skillet. Stir until spinach wilts. Slice chicken breasts and add them to the skillet. Serve, garnished with fresh parsley and lemon slices, if desired.
Notes
- If the chicken breasts are large, pound them to thin them out to an even thickness. This helps them to cook through more quickly and easily.
- If you prefer a creamier dish, you can stir in 1/2 cup of heavy cream in the final step of the recipe, after the orzo is cooked.
This was scored 10/10 by my little one. Thank you for a wonderful recipe!
I’m so glad you enjoyed it!