This Lemon Chicken Orzo Pasta is a creamy, bright and comforting one-pan dinner packed with flavor. Tender chicken is lightly seasoned and cooked alongside orzo pasta, which soaks up a creamy, flavorful sauce and is finished with fresh lemon zest for a bright burst of flavor. Made with simple ingredients and minimal steps, this easy lemon chicken orzo comes together in one pan, making it a perfect weeknight dinner the whole family will love.
Why I Love This
- A true one-pan meal: Everything is cooked in one pan which means less prep, fewer dishes and and easy weeknight dinner!
- Bright and Comforting: The creamy orzo gives it that cozy, satisfying quality, while lemon keeps it fresh and bright so it doesn't feel too heavy.
- Simple yet Special: The ingredients and steps are straightforward, but the creamy sauce, tender chicken and fresh lemon flavor make it feel like more than an ordinary weeknight meal.
For more one-pan meals try my Chorizo Risotto, Salmon Pasta and Halibut Pasta dishes!
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Ingredients
- Chicken - you can use chicken thighs or chicken breasts. Check out my notes for tips on how to make your chicken extra juicy if using chicken breasts.
- Shallot - you can use a regular onion or a shallot, the shallot simply gives a milder, sweeter flavor that pairs nicely with the lemon sauce.
- Heavy Cream - you can use a lighter cream but the sauce will not be as rich or thick. I don't recommend a dairy-free substitute.
- Lemons - it takes a surprisingly small amount of lemon zest and juice to give this dish the perfect brightness.
- Parmesan Cheese - a touch of this adds a wonderful depth of flavor!
See recipe card for quantities.
Instructions
Step 1: Combine the salt, pepper, garlic powder and paprika in a small bowl. Lightly coat the chicken with oil, then season both sides evenly with the spice mixture.
Step 2: Heat the remaining oil in a large skillet over medium heat and cook the chicken until golden brown and the internal temperature is 165°F at the thickest part. Transfer the chicken to a plate and let rest for 10 minutes before slicing.
Step 3: While the chicken rests, add the onion to the skillet and sauté until softened. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the orzo and sauté for 1-2 minutes, stirring occasionally to prevent it from sticking.
Step 4: Combine the milk, mustard and Italian seasoning before pouring it into the orzo along with the chicken broth. Stir to combine. Bring to a gentle simmer, avoiding a vigorous boil. Cook, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed.
Step 5: Stir in the spinach and cook until wilted. Add the lemon zest and juice and stir to combine.
Step 6: Top with Parmesan cheese and sliced chicken. Serve hot.
Hint: For extra juicy chicken, brine it in cold salt water for 15 minutes before cooking. If using a particularly thick chicken breast, pound it down to about 1-inch thickness for more even cooking. For quicker cooking, cut your chicken into 1-2-inch chunks before cooking. This cooks faster but runs the risk of drying out so keep an eye on it!
Substitutions
- Dairy-Free - I will be honest that I have not tried this but you can try to use an unsweetened dairy-free cream or full-fat coconut milk (this will change the flavor profile of course). You can also use dairy-free Parmesan cheese, nutritional yeast or simply omit the cheese.
- Gluten-Free - there are a lot of gluten-free pasta choices available. If you can find orzo, wonderful, if not, a small profile gluten-free pasta will work too. Ensure your chicken broth is gluten-free too!
- Vegetarian - replace the chicken with white beans, chickpeas or a plant-based chicken or chicken sausage and use vegetable broth instead of chicken. Omit the cheese if needed. You could also make this a veggie and orzo dish!
Variations
- Steak or Sausage! - I think this would be amazing with steak or sausage (Italian or Chorizo!) instead of chicken! Season the steak with salt, pepper, garlic and Italian seasoning if you desire!
- Veggie Loaded - add zucchini, broccoli, asparagus and/or mushrooms to really fill out this dish!
- Seafood - make this a seafood dish by adding salmon, halibut, shrimp and/or scallops!
Add the perfect side to this dish with my Cheddar Chive Drop Biscuits, Skillet Biscuits or Rosemary Garlic Bread!
Storage
The first few days: Refrigerate the Lemon Chicken Orzo Pasta in an airtight container for up to 4 days.
Freezing: I would not recommend freezing this dish as the pasta and sauce will change to an undesirable texture.
Reheating: You can reheat this on the stovetop in a skillet on low heat. Add a touch of cream to help avoid sticking and stir often. Alternatively, you can reheat this dish in the microwave on a microwave safe dish for 1-2 minutes as desired.
Top Tip
Watch the Lemon Chicken Orzo Pasta as it cooks. A light simmer is fine, but avoid a vigorous boil, which can cause the cream to split. Cook the orzo until tender while there is still some liquid in the pan. It will continue to absorb the sauce as it sites before serving and can become quite thick. If needed, stir in a splash of warm cream just before serving for a creamier consistency.
FAQ
Yes. Boneless, skinless chicken thighs work well in this recipe and will stay juicy. cook the chicken until it reaches an internal temperature of 165°F (74°C).
Orzo works particularly well because it cook directly in the creamy sauce. You can substitute another small pasta, but you may need to adjust the amount of broth and cooking time.
The cream can separate if it is exposed to a vigorous boil Keep the orzo at a gentle simmer and stir occasionally as it cooks.
Yes, you can but the sauce may be slightly less rich and creamy.
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Lemon Chicken Orzo Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Lemon Chicken Orzo Pasta is a creamy, bright and comforting one-pan dinner packed with flavor. Tender chicken is lightly seasoned and cooked alongside orzo pasta, which soaks up a creamy, flavorful sauce and is finished with fresh lemon zest for a bright burst of flavor. Made with simple ingredients and minimal steps, this easy lemon chicken orzo comes together in one pan, making it a perfect weeknight dinner the whole family will love.
Ingredients
- 1 pound chicken breasts or thighs
- 3 tablespoons (40 grams) olive oil divided
- ¼ teaspoon (2 grams) salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon (2 grams) paprika
- 1 small (75 grams) shallot finely chopped
- 3 teaspoons (20 grams) garlic minced
- 1 cup (180 grams) orzo pasta
- 1 cup (250 grams) heavy cream
- 1 teaspoon (7 grams) honey
- 1 teaspoon (6 grams) Dijon mustard
- 1 teaspoon Italian seasoning
- 2 cups (485 grams) chicken broth
- 1 cup (40 grams) fresh spinach
- 1 tablespoon (10 grams) lemon zest
- 1 tablespoon (17 grams) lemon juice about half a lemon
- ½ cup (45 grams) Parmesan cheese
Instructions
- Combine the salt, pepper, garlic powder and paprika in a small bowl. Lightly coat the chicken with oil, then season both sides evenly with the spice mixture.
- Heat the remaining oil in a large skillet over medium heat and cook the chicken until golden brown and the internal temperature is 165°F at the thickest part. Transfer the chicken to a plate and let rest for 10 minutes before slicing.
- While the chicken rests, add the onion to the skillet and sauté until softened. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the orzo and sauté for 1-2 minutes, stirring occasionally to prevent it from sticking.
- Combine the milk, mustard and Italian seasoning before pouring it into the orzo along with the chicken broth. Stir to combine. Bring to a gentle simmer, avoiding a vigorous boil. Cook, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed.
- Stir in the spinach and cook until wilted. Add the lemon zest and juice and stir to combine.
- Top with Parmesan cheese and sliced chicken. Serve hot.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Jenice Wallace says
This is such a wonderful one pot meal that is satisfying, comforting and delicious! It's less dishes, less fuss and more enjoyment!