Creamy Lemon Chicken Orzo is a comforting and flavorful one-pot dish that combines tender chicken, creamy orzo pasta, and a bright burst of lemon. It’s perfect for weeknight dinners and offers a balanced meal with protein, carbs, and a touch of greens—all in a single skillet.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts (boneless, skinless)olive oilgarlic (minced)onion (diced)orzo pastachicken brothheavy creamlemon juicelemon zestbaby spinachparmesan cheese (grated)saltblack pepper
directions
Heat olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper, then cook until golden and fully cooked through. Remove from the skillet and set aside.
In the same skillet, sauté onion until translucent, then add garlic and cook for another minute.
Stir in the orzo and toast for 1-2 minutes.
Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer until orzo is tender, about 8-10 minutes.
Stir in the heavy cream, lemon juice, and lemon zest. Mix until creamy.
Add baby spinach and cook until wilted.
Return the cooked chicken to the skillet and sprinkle with parmesan cheese.
Simmer for a couple more minutes, allowing all the flavors to meld together.
Serve hot, garnished with extra lemon zest or parsley if desired.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Use boneless chicken thighs for a juicier result.
Substitute kale for spinach if desired.
Add mushrooms or peas for extra vegetables.
Replace heavy cream with half-and-half for a lighter version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or microwave with a splash of chicken broth to maintain creaminess.
FAQs
Can I use rice instead of orzo?
Orzo is preferred for its texture, but rice can be used—adjust the cooking time accordingly.
Is this dish gluten-free?
No, but you can use gluten-free orzo to make it suitable.
Can I freeze Creamy Lemon Chicken Orzo?
It’s best enjoyed fresh, but can be frozen. Thaw and reheat with a bit of broth or cream.
Can I use pre-cooked chicken?
Yes, just add it in the final steps to heat through.
What can I serve with this?
A side salad or garlic bread pairs perfectly.
How lemony is this dish?
It has a bright, fresh lemon flavor that balances the creaminess—adjust lemon juice to taste.
Can I make it vegetarian?
Yes, skip the chicken and use vegetable broth.
Do I have to use parmesan?
No, but it adds a savory depth. Feel free to substitute with other cheeses like pecorino.
How do I prevent the orzo from sticking?
Stir frequently and use enough liquid to keep it creamy.
Can I add wine?
A splash of white wine before the broth adds extra flavor.
Conclusion
Creamy Lemon Chicken Orzo is a quick and satisfying dish with a zesty twist. It’s ideal for busy nights when you want something hearty and delicious without the fuss. With its creamy texture and vibrant citrus notes, this dish is sure to become a staple in your kitchen.
Print
Creamy Lemon Chicken Orzo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One‑pot sauté and simmer
- Cuisine: Italian‑inspired American
- Diet: Low Salt
Description
A creamy, one‑pot lemon chicken orzo dish with tender chicken, spinach, and Parmesan in a bright citrus cream sauce.
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp butter
- ½ medium onion, chopped
- 3 cloves garlic, minced
- ¼ tsp Italian seasoning
- 1 cup uncooked orzo
- 2 cups chicken broth
- 2 Tbsp fresh lemon juice
- 1 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie or leftover)
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- Salt & pepper, to taste
Instructions
- In a large pot, heat olive oil and butter over medium‑high. Sauté onion 3‑4 minutes until softened.
- Add garlic, Italian seasoning, and orzo; cook 2‑3 minutes, stirring, to toast the orzo.
- Pour in chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer.
- Cook, stirring occasionally, until orzo is tender and most liquid is absorbed, about 12‑15 minutes.
- Stir in shredded chicken, spinach, and Parmesan until heated through and creamy.
- Season with salt and pepper to taste; serve immediately.
Notes
- If sauce seems too thin, let sit a few minutes off heat to thicken; if too thick, add extra broth or cream.
- Fresh lemon zest can be added for more citrus flavor.
- Substitute coconut milk for a dairy‑free version, or use half‑and‑half (but may curdle).
- Leftovers store well in fridge for 2‑3 days; add splash of broth when reheating.