Easy Lemon Chicken Orzo

A bright and flavorful one-pan dinner made with tender chicken breasts, creamy orzo, and a zesty lemon-garlic broth. Fresh parsley and a sprinkle of Parmesan take it over the top!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup orzo pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 4 cups chicken broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and oregano.
2. Cook chicken for 6–7 minutes per side or until golden and cooked through. Transfer to a plate and keep warm.
3. In the same skillet, sauté garlic for 1 minute until fragrant.
4. Add chicken broth, lemon juice, and zest. Stir to combine and bring to a gentle boil.
5. Stir in orzo, reduce heat to low, and cover. Let cook 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
6. Slice the cooked chicken and return it to the skillet. Stir in fresh parsley.
7. Taste and adjust seasoning. Serve warm, garnished with Parmesan if using.

Variation

• Use Chicken Thighs: Swap chicken breasts for boneless, skinless thighs for a juicier, richer flavor. They tend to stay more tender during cooking and pair beautifully with the bright lemon sauce.
• Make it Creamy: Stir in 1/4 cup of heavy cream or a spoonful of cream cheese at the end for a creamy orzo texture, giving it a risotto-like feel.
• Add Vegetables: Toss in spinach, peas, or chopped zucchini during the last 5 minutes of cooking for a nutritious boost and a pop of color.
• Herb Swap: Substitute fresh basil or dill for parsley if you want to change the herb profile. Both pair wonderfully with lemon and chicken.
• Low-Carb Option: Replace orzo with riced cauliflower and reduce broth accordingly for a lighter, low-carb version of the dish.

Cooking Notes

• Searing the Chicken: Make sure the skillet is properly heated before adding the chicken so you get a nice golden crust, which adds extra flavor.
• Stir the Orzo Occasionally: Orzo can stick to the bottom of the skillet, so give it a few stirs as it cooks to prevent burning and ensure even texture.
• Zest Before Juicing: Always zest your lemon before cutting and juicing it—it’s much easier and you’ll avoid waste.
• Don’t Overcook the Chicken: Remove chicken from the skillet as soon as it reaches an internal temp of 165°F to keep it tender and juicy.

Serving Suggestion

• With a Side Salad: Serve alongside a crisp arugula or cucumber-tomato salad to add refreshing contrast to the warm, savory orzo.
• Garlic Bread or Pita: Pair it with a slice of toasted garlic bread or warm pita to scoop up every last bit of lemony goodness from the skillet.
• Light Wine Pairing: A chilled glass of Sauvignon Blanc or Pinot Grigio complements the lemon flavor beautifully and makes the meal feel extra special.
• Family-Style Presentation: Serve it in the skillet or a wide bowl at the center of the table for a warm, inviting, shared dining experience.

Tips

• Prep All Ingredients First: Dice, zest, and measure everything before starting to cook. This helps everything move quickly and smoothly once you’re at the stove.
• Use Fresh Lemon Juice: Bottled lemon juice can be too sharp or bitter fresh lemon gives a natural citrus brightness that lifts the whole dish.
• Parmesan Is Optional, But Recommended: Even a small sprinkle at the end enhances the depth of flavor and adds a slightly salty, nutty finish.
• Let Chicken Rest Before Slicing: Give the cooked chicken a few minutes to rest before slicing to help retain its juices.
• Double the Batch: This recipe is easily doubled for meal prep store leftovers in airtight containers for quick lunches or dinners later in the week.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 350 kcal
• Protein: 32 g
• Sodium: 580 mg

Frequently Asked Questions

1. Can I use rice instead of orzo?
   Yes, you can substitute orzo with long-grain white rice or even basmati, but you may need to adjust the liquid ratio and cooking time slightly. Keep an eye on the texture and stir occasionally to avoid sticking.
2. Is this dish freezer-friendly?
   It’s best enjoyed fresh or refrigerated for up to 3 days. Freezing is possible, but the orzo may become a bit soft upon reheating. If freezing, store without the Parmesan and add fresh cheese when serving.
3. Can I make this dairy-free?
   Absolutely! Just skip the Parmesan cheese or use a dairy-free alternative. The dish still shines with its lemony, herby flavors.
4. What kind of skillet works best?
   A large, heavy-bottomed skillet (like stainless steel or cast iron) distributes heat evenly and helps get a great sear on the chicken. Make sure it has a lid for the orzo portion!

Conclusion

Easy Lemon Chicken Orzo is the perfect weeknight dinner fresh, flavorful, and ready in just 30 minutes. With zesty lemon, juicy chicken, and tender orzo all in one skillet, it’s a comforting dish that feels elegant without the fuss. Whether you’re serving it up for family dinner or meal prepping for the week, this dish delivers bright flavor and hearty satisfaction every single time.

Print