Lemon Chicken Orzo Recipe is a bright, creamy one-pot dinner with seasoned chicken, tender pasta, and fresh lemon flavor.
Author’s Notes
The Soup I Can’t Stop Making Turned Into This One-Pot Dinner
I love a good creamy soup (I have shared dozens over the years!), but I also really enjoy a broth-based soup, especially when it’s packed with flavor and hearty enough to actually fill me up for more than an hour.
That soup for me is lemon chicken orzo, and I make it all the time. It’s filling, full of flavor, and tastes so fresh thanks to the lemon.
I found myself craving those same flavors in a one-pot chicken dinner, so I decided to turn that soup into a meal. After a few rounds of testing, this version was it. Bright and fresh from the lemon, filling thanks to the pasta and chicken, and rich from the creamy base. Best part? It all comes together in one pot, and it’s so, so good.
Lemon Chicken Orzo Recipe Ingredients
| Ingredient | Tip |
|---|---|
| Chicken | Use breast or tenders cut into small pieces so they cook quickly and stay tender. |
| Onion & Garlic | Dice SUPER small so they mix well into the sauce. No one wants crunchy onions in the finished dish! |
| Orzo | Stir often near the end so it cooks evenly and does not stick to the base of the pot. |
| Broth, Milk & Butter | Let the milk come to room temp for quicker cooking and to ensure the sauce stays smooth and creamy. |
| Lemon, Parmesan & Spinach | Stir in at the end to keep the lemon fresh, the cheese creamy, and the spinach from overcooking. |
How To Make Lemon Chicken Orzo Recipe
- Sauté chicken: Cook onion, garlic, and chicken in one pot until tender, then set aside.
- Make creamy: Whisk butter, flour, broth, and milk together to create a smooth sauce.
- Cook orzo: Simmer the orzo right in the sauce until tender and creamy.
- Finish & serve: Stir in chicken, spinach, Parmesan, and lemon, then serve warm.
Storage
This Lemon Chicken Orzo Recipe is best enjoyed fresh when the sauce is at its creamiest.
- For leftovers, store in an airtight container in the fridge for up to 3 days. The orzo will absorb more liquid as it sits, so add a splash of milk or broth when reheating.
- Reheat gently on the stove or in the microwave, stirring often.
More One-Pot Dinner Recipes:
Lemon Chicken Orzo Recipe
Lemon Chicken Orzo Recipe brings seasoned chicken, tender pasta, and fresh lemon together in one pot for a dinner you're gonna want on repeat!
Video
Equipment
- Large pot nonstick
Ingredients
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion 1 onion
- 2 teaspoons finely minced garlic
- 1 large (12 ounces) chicken breast or tenders, diced to 1/2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 teaspoons Italian seasoning
- 2 cups chicken broth like Swanson
- 2-1/4 cups whole milk see note 1
- 1-1/2 cups uncooked orzo pasta see note 2
- 1 cup finely grated Parmesan cheese divided, see note 3
- 3 cups coarsely chopped baby spinach
- 2 large lemons 1 tbsp zest and 1/4 cup juice
- 1 teaspoon Dijon-style mustard optional
Instructions
- Measure the milk and set it aside to come to room temp. Dice onion, mince garlic, and chop chicken into 1/2-inch pieces. Coarsely chop spinach
- Heat oil in a large, nonstick pot over medium-high heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until golden. Add garlic and cook for 30 seconds. Add the diced chicken, season with salt and pepper, and cook for 5–7 minutes until chicken is cooked through. Transfer the mixture to a bowl, cover with foil, and set aside.
- In the same pot, melt butter over medium heat, then add flour, whisking constantly for 1 minute. Whisk in the Italian seasoning. Gradually whisk in the chicken stock, followed by the milk, stirring until smooth. Add the uncooked orzo and stir.
- Turn the heat to high and bring the mixture to a simmer. Once bubbling, lower the heat to maintain a gentle simmer. Cook for 7–10 minutes, stirring occasionally and more toward the end of cooking. The orzo should be almost tender and the mixture still slightly soupy after 7–10 minutes.
- Add the cooked chicken, spinach, 3/4 cup Parmesan, Dijon mustard (if using), 1 tablespoon lemon zest & 1/4 cup lemon juice to the pot. Stir to melt the cheese and wilt the spinach. Taste and adjust seasoning with additional salt and pepper if needed.
- The consistency should be creamy, like risotto. If it’s too thick, add a little milk to thin it out. Serve right away and top each bowl with the remaining 1/4 cup Parmesan. Enjoy while it’s hot!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Whole milk is essential for a thick and creamy texture. Lower-fat milk won’t achieve the same result.
Note 2: Orzo is a small pasta, not a grain (don’t use rice!). Be sure to use 1-1/2 cups and not the whole box. Quality of Orzo can differ quite a bit brand to brand; I like DeLallo or Barilla.
Note 3: Grab a block of Parmesan and grate it on the small holes of a grater. Avoid using pre-grated Parmesan from a can as it’s too salty and won’t melt as smoothly.
Storage: This dish is best fresh, but if you need to store it, let it cool and keep it in an airtight container in the fridge for up to 3 days. When reheating, add a little milk or broth to make it creamy again.
Nutrition
Serving: 1serving | Calories: 767kcal | Carbohydrates: 73g | Protein: 52g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 1268mg | Potassium: 816mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2710IU | Vitamin C: 17mg | Calcium: 519mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Make It Your Own!
One of the reasons this lemon chicken orzo recipe is so popular is how flexible it is.
- Add extra spinach or kale if you want more greens.
- Use chicken thighs instead of breast for richer flavor.
- Add mushrooms or zucchini with the onion.
- Finish with fresh herbs like parsley, basil, or a dollop of basil pesto on top.
Serve Lemon Chicken Orzo Recipe With:
- A simple garden salad with a vinaigrette for something fresh and crisp on the side.
- Roasted broccoli or asparagus roasted until tender is the perfect side.
- Garlic bread or crusty bread, because extra bread for soaking up sauce is the move!
Chelsea’s Recipe Tip
Tools For This Recipe
Check out my favorite kitchen essentials, gadgets, and cookware!
- I use this lemon juicer and lemon zester.
- Here’s my favorite pot that I use for this dish.
- A garlic press makes mincing garlic super simple.
- This wooden spoon is my most-used kitchen tool.
Since I am doing low-carb, could the milk be replaced with heavy cream for lower carb count, and also I found a low carb orzo to replace regular pasta. Thanks for any info.
Hey Judy! You can use heavy cream, but it’s much thicker and richer. I recommend doing half heavy cream + half chicken broth (or water) instead of a full swap. Using all cream can make the sauce overly thick and heavy, especially since the orzo releases starch as it cooks.
How do you think it would be if I substituted either almond milk or coconut milk for the milk? My husband had a kidney transplant and has a hard time with milk or cream. It looks delicious and can’t wait to make it.
I’m really sorry your husband has been dealing with that. I wouldn’t recommend a non dairy substitute here since the milk is key to how the recipe turns out, so almond or coconut milk likely won’t work the same. I wish I had a better option for you!