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Bowl of Lemon Chicken Orzo with herbs and lemon slices

Lemon Chicken Orzo

A creamy, tangy one-pan dish that combines tender chicken and orzo pasta for a delightful family-friendly meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil For cooking chicken
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • 1 lemon (juiced and zested) For flavor
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Season the chicken with salt and pepper, then add to the pot. Cook until browned and cooked through, about 5-7 minutes per side. Remove and set aside.
  3. In the same pot, add garlic and sauté for about 30 seconds until fragrant.
  4. Add orzo and stir for 1-2 minutes.
Cooking
  1. Pour in the chicken broth, lemon juice, and zest. Bring to a boil.
  2. Reduce the heat and let simmer for about 10-12 minutes, or until the orzo is cooked, stirring occasionally.
  3. Slice the cooked chicken and add back to the pot along with oregano. Stir everything together.
  4. Adjust seasoning with salt and pepper, if needed. Garnish with fresh parsley before serving.

Notes

For a creamier texture, stir in a dollop of cream cheese or sprinkle of Parmesan at the end. You can also swap chicken for shrimp or chickpeas for variations. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat with a splash of broth if needed.