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This delicious and creamy Lemon Chicken Orzo Pasta is a one-pot meal that’s perfect for busy weeknights! Tender chicken and creamy orzo covered in a lemon cream sauce that’s beyond delicious! Topped with fresh herbs and a squeeze of fresh lemon juice, this is a recipe that the whole family will love!
If you love this easy dinner recipe, make my cajun orzo and rosemary chicken orzo next!
Lemon orzo chicken is one of those easy weeknight dinners that always hits the spot—bright, cozy, and packed with flavor.
You sear the chicken until it’s golden brown and juicy, then cook up the aromatics, vegetables, and seasonings until fragrant! The tender orzo pasta soaks up all that savory lemony flavor, making every bite creamy and epically delicious.
The lemon gives it a fresh, tangy twist, and the chicken is so flavorful, it practically melts in your mouth.
It’s a one-pot recipe, which means less mess, fewer dishes, and more time to kick back after dinner (yes, please). This simple recipe has quickly become one of my favorite recipes to make when I want something simple that I KNOW the kids will devour. It’s a family favorite through and through.
If you’re looking for a no-fuss dinner that delivers big flavor, this lemon orzo chicken is the move!
Table of Contents
Lemon Chicken Orzo Recipe Ingredients
(full list of ingredients and quantities can be found in the recipe card)
- Boneless skinless chicken thighs bring rich, juicy flavor to lemon chicken orzo and stay tender through the whole cooking process. They also release savory juices into the pan, which helps create a super flavorful base for the tender orzo pasta.
- Frozen Broccoli and corn add texture, color, and crunch to this recipe! The broccoli brings a fresh, slightly earthy bite while the corn adds pops of sweetness that balance the creamy lemon flavors perfectly.
- Orzo is a rice-shaped pasta that soaks up the lemon cream sauce like a dream. It adds a hearty, comforting touch that slightly resembles spring risotto but far easier to make!
- For seasonings, you’ll need Italian seasoning, smoked paprika, garlic powder, and onion powder. These are used on both the chicken and in the sauce for the pasta.
- Parmesan adds a salty, nutty richness that ties all the flavors together. As It melts, it creates a creamy sauce that makes it cheesy and hearty.
- Fresh lemons brighten up the dish by adding zesty, citrusy flavor. The juice adds tang while the zest brings a fresh burst that is just SO perfect. Avoid using the bottled stuff!
- Heavy cream is the base of the lemon cream sauce. It adds a rich, velvety texture, allowing for a smooth, mellow finish that makes the dish feel extra cozy.
Recipe Variations
- To save time, use rotisserie chicken! Just chop it cup into bite sized pieces and add it once the orzo is finished cooking.
- Instead of broccoli and corn, you can use fresh spinach, kale, bell peppers, or even top with some sliced cherry tomatoes for a pop of fresh flavor.
- If you prefer boneless skinless chicken breasts, you can absolutely sub those in for chicken thighs. Just be mindful of cooking times to prevent overcooking them.
How to make Lemon Chicken Orzo Pasta
Step 1: Pat chicken dry and seasoning with Italian seasoning, smoked paprika, garlic powder, onion powder, kosher salt, and pepper. Let a large skillet warm over medium high heat for about 3-5 minutes, to get the pan nice and hot. Add olive oil and place chicken into the pan. Cook on both sides for 5-7 minutes per side, until cooked all the way through. Remove from the pan and place onto a plate. Cover with aluminum foil and set aside.
Step 2: Reduce temperature to medium heat and add butter to the skillet. Once melted, add in the diced onion and cook for 3-5 minutes, until slightly softened. Add in the broccoli and corn and continue to cook until no longer frozen. Then add garlic, chicken bouillon paste, Italian seasoning, onion powder. Stir together and add in the orzo, stirring constantly for about 1-2 minutes, until the orzo is slightly toasted.
Step 3: Pour chicken broth into the pan and bring to a boil. Cover and cook for 7-8 minutes, until al dente.
Step 4: . Remove the lid and pour in heavy cream, lemon zest, lemon juice, and parmesan cheese. Continue to cook for about 5-6 minutes, until the sauce slightly thickens and the parmesan is fully melted. Stir everything together and add the chicken back in. Garnish with fresh parsley and lemon slices.
Tips
- Sear the chicken until golden brown! This builds flavor and keeps the chicken juicy. Don’t rush it—let it get nice and crispy and deeply golden!
- Toast the orzo before simmering, just a couple of minutes in the pan helps deepen the flavor and keeps it from turning mushy.
- Don’t overcook the orzo – it should be tender but still have a tiny bite. Of note, It’ll keep cooking a bit even after you take it off the heat so be mindful of cooking times to prevent overcooking.
- Add the lemon juice at the end, this keeps that lemon flavor nice and bright! If you add too early, the heat will cook out the lemon flavor.
- Use a pan big enough for everything to simmer evenly. A wide skillet or braiser is perfect for this lemon chicken orzo pasta recipe.
How to Serve
Serve lemon chicken orzo pasta straight from the pan while it’s still warm and creamy!
For sides, pair with a fresh chopped vegetable salad or roasted green beans and some crusty sourdough garlic bread to soak up every last bit of that lemony goodness!
Recipe FAQs
Yes, chicken breasts can be used in place of thighs. However, chicken thighs are often preferred for their juiciness and flavor. If using breasts, ensure they are cooked properly to prevent dryness.
Yes, lemon chicken orzo can be prepared in advance. Store it in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to maintain its creamy consistency.
Orzo is a type of pasta that resembles rice in shape. Made from semolina flour, it’s commonly used in Mediterranean dishes and can be prepared similarly to other pasta varieties.
You can but it may change the texture of the orzo when thawing. It may become mushy. If you decide to freeze it, store in an airtight container for up to three months and thaw in the refrigerator before reheating.
More One Pot Meals
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Lemon Chicken Orzo Pasta
Equipment
- Large Skillet (12-inch)
Ingredients
- 1 1/2 lbs Boneless Skinless Chicken Thighs
- 2 tsp Italian Seasoning
- 1/2 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
Lemon Orzo
- 1 Yellow Onion, (diced)
- 3 cups Frozen Broccoli
- 1 cup Frozen Corn
- 4 cloves Garlic, (diced)
- 2 tsp Chicken Bouillon Pasta
- 1 tbsp Dijon Mustard
- 2 tsp Italian Seasoning
- 1 tsp Onion Powder
- 1 1/2 cups Orzo
- 3 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1 tbsp Lemon Zest
- 1/4 cup Lemon Juice
- 1 1/2 cups Parmesan, (freshly grated)
- Parsley, (roughly chopped)
Instructions
- Pat chicken dry and seasoning with Italian seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Let a large skillet warm over medium high heat for about 3-5 minutes, to get the pan nice and hot. Add olive oil and place chicken into the pan. Cook on both sides for 5-7 minutes per side, until cooked all the way through. Remove from the pan and place onto a plate. Cover with aluminum foil and set aside.
- Add butter to the skillet. Once melted, add in the diced onion and cook for 3-5 minutes, until slightly softened. Add in the broccoli and corn and continue to cook until no longer frozen. Then add garlic, chicken bouillon paste, Italian seasoning, onion powder. Stir together and add in the orzo, stirring constantly for about 1-2 minutes, until the orzo is slightly toasted.
- Pour chicken broth into the pan and bring to a boil. Cover and cook for 8 minutes.
- Remove the lid and pour in heavy cream, lemon zest, lemon juice, and parmesan. Continue to cook for about 5-6 minutes, until the sauce slightly thickens and the parmesan is fully melted. Stir everything together and add the chicken back in.
- Garnish with parsley and serve.
Notes
- Sear the chicken until golden brown! This builds flavor and keeps the chicken juicy. Don’t rush it—let it get nice and crispy and deeply golden!
- Toast the orzo before simmering, just a couple of minutes in the pan helps deepen the flavor and keeps it from turning mushy.
- Don’t overcook the orzo – it should be tender but still have a tiny bite. Of note, It’ll keep cooking a bit even after you take it off the heat so be mindful of cooking times to prevent overcooking.
- Add the lemon juice at the end, this keeps that lemon flavor nice and bright! If you add too early, the heat will cook out the lemon flavor.
- Use a pan big enough for everything to simmer evenly. A wide skillet or braiser is perfect for this lemon chicken orzo pasta recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good! Most lemon orzo chicken recipes I’ve read are just that, but not this one. It’s so full of flavor and veggies, which I love! The lemon zest and juice gives this meal a bright pop of flavor. Definitely another keeper recipe!
Thank you so much!
this was beyond delicious, super easy to make too. adding this to my recipe box!