Easy Lemon Chicken Orzo

Okay, so this Easy Lemon Chicken Orzo is basically sunshine in a bowl. It’s this lemony, herby, creamy orzo pasta dish with tender chunks of chicken, and it’s just so comforting without being heavy. It’s the kind of meal that makes you want to curl up on the couch, but also feels fancy enough if you *had* to impress someone, which, let’s be real, rarely happens in my house outside of the immediate family. It comes together surprisingly fast too, which is always a win for this busy mom.

My husband is usually pretty low-key about food, you know? He’s not going to rave unless something is truly out of this world or he’s starving. But with this lemon chicken orzo? He actually requests it. Like, “Hey, are we having that lemony pasta thing soon?” is a thing that has been said in my home. And my kids, who are notorious picky eaters with opinions I’m pretty sure they’re making up as they go, they actually eat this. My youngest even asked for seconds last week, which is practically a miracle I’m still processing. It’s become our go-to for weeknights when we’re all beat and I want something that feels a little special but requires minimal brainpower.

How to Make It

Alright, so you’re going to want to get a pretty good-sized pot or Dutch oven because, trust me, you don’t want stuff boiling over. First, you brown your chicken. You can cut it into bite-sized pieces before or after, I usually do it before just to make life easier. Then, you’ll sauté some aromatics, like onion and garlic, until they’re nice and fragrant. That smells amazing, right? Then we toss in the orzo and toast it for a minute – that little step really makes a difference in the nutty flavor. Pour in your broth and lemon juice, bring it to a simmer, cover it up, and let it do its thing until the orzo is cooked. Stirring in some butter and Parmesan at the end is non-negotiable, people. It makes it ridiculously creamy.

✔Ingredient Notes

* Chicken Thighs: You can totally use chicken breasts, but thighs are my jam because they stay so juicy and forgiving. If you use breasts, maybe just cook them a minute less so they don’t get tough.
* Orzo: This is key! It’s that tiny pasta shape that cooks up perfectly creamy. Don’t be tempted to swap it for spaghetti unless you want a very different, very messy dish.
* Chicken Broth: Use a good quality one; it really impacts the flavor. Low-sodium is fine if you want to control the saltiness yourself.
* Lemon: Fresh is best, always. Zest *and* juice. Don’t skip the zest, it’s where all the bright punch comes from. One lemon should do you.
* Parmesan Cheese: Please, please, please use the real stuff, grated from a block. That pre-shredded stuff has anti-caking agents that just don’t melt the same. It’s worth it.

✔Recipe Steps

1. Cut chicken thighs into bite-sized pieces.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté chicken until browned on all sides. Remove chicken and set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
4. Stir in the orzo and toast for about 1-2 minutes until lightly golden.
5. Pour in chicken broth and lemon juice. Bring to a simmer, then return the chicken to the pot.
6. Cover and cook for 12-15 minutes, or until orzo is tender and most of the liquid is absorbed.
7. Stir in butter, Parmesan cheese, and fresh parsley. Season with salt and pepper to taste.

What to Serve It With

This is pretty much a meal in itself, honestly. But if you want to feel extra fancy, a simple green salad with a light vinaigrette is perfect. Or some steamed broccoli on the side would be great too.

✔Tips & Mistakes

* Don’t overcrowd the pan when browning the chicken. Work in batches if you have to, otherwise, you’ll end up steaming it. Nobody wants steamed chicken.
* If your orzo isn’t quite cooked through and the liquid is all gone, just add a splash more broth or water and keep cooking. Patience is a virtue, especially with pasta.
* Taste and adjust seasoning at the end! A little more salt, pepper, or lemon juice can make all the difference.

✔Storage Tips

Leftovers are honestly still pretty darn good, sometimes even better the next day after the flavors have really melded. Store any cooled leftovers in an airtight container in the fridge for up to 3-4 days. I’ve definitely eaten this cold for lunch straight out of the container, and it’s not bad at all! The orzo gets super tender, and the lemon is still bright. No shame in the cold pasta game.

✔Variations and Substitutions

If you don’t have chicken, shrimp would be amazing here; just add it in during the last 5 minutes of cooking so it doesn’t get rubbery. For veggies, peas, spinach, or asparagus would all be lovely additions, thrown in with the orzo towards the end. You can also swap out the lemon for lime if you’re feeling tropical, though it’s a different vibe entirely.

Frequently Asked Questions

Easy Lemon Chicken Orzo

A bright and flavorful one-pot meal featuring tender chicken, zesty lemon, and tender orzo pasta.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
• ▢ 0.5 pound orzo pasta
• ▢ 4 cup chicken broth
• ▢ 0.5 cup lemon juice freshly squeezed
• ▢ 2 tablespoon olive oil
• ▢ 1 medium onion chopped
• ▢ 2 cloves garlic minced
• ▢ 0.5 teaspoon dried oregano
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 cup fresh parsley chopped, for garnish
• ▢ 1 teaspoon lemon zest

Instructions

Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
• Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
• Stir in the orzo pasta, chicken broth, lemon juice, dried oregano, salt, and pepper. Bring to a boil.
• Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid has been mostly absorbed. Stir occasionally.
• Stir in the lemon zest. Garnish with fresh parsley before serving.

Notes

This recipe is a great weeknight meal as it cooks all in one pot, minimizing cleanup. You can also add a handful of spinach or peas in the last few minutes of cooking for extra flavor and nutrients.