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A skillet filled with creamy orzo pasta, chicken pieces, spinach, grated cheese, and garnished with basil leaves and lemon slices. A wooden spoon rests in the pan.
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Lemon Chicken Orzo Pasta

Creamy Lemon Chicken Orzo is a one-pan dinner made with tender chicken, toasted orzo, fresh lemon juice, cream, and Parmesan cheese. It’s bright, cozy, budget-friendly, and perfect for busy weeknights when you want something quick but full of flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American
Servings: 4 Servings
Calories: 581kcal
Author: Wendy

Equipment

  • Large skillet or sauté pan
  • wooden spoon or spatula
  • measuring cups and spoons
  • Microplane or zester
  • cutting board
  • Sharp Knife

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • Salt and black pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup uncooked orzo
  • 2½ cups low sodium chicken broth
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice about 1–2 lemons
  • ½ cup heavy cream or half-and-half
  • ½ cup freshly grated Parmesan cheese
  • 1 cup baby spinach optional
  • Fresh parsley or basil for garnish

Instructions

  • Season the chicken with salt, pepper, and Italian seasoning.
  • Heat olive oil in a large skillet or sauté pan over medium heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly browned and cooked through. Remove chicken from the pan and set aside.
    Raw chicken pieces are cooking in a white skillet, surrounded by small bowls containing broth, cream, herbs, garlic, cheese, and other ingredients on a white surface.
  • In the same pan, add the garlic and cook for 30 seconds, stirring constantly. Add the orzo and cook for 1–2 minutes, stirring, until lightly toasted.
    Overhead view of a skillet with toasted rice, surrounded by bowls of broth, cream, spices, fresh basil, parmesan, lemon zest, and cooked sausage on a white surface.
  • Pour in the chicken broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
    A white pan on a stove contains uncooked rice in broth. Nearby are bowls with cooked chicken, grated cheese, fresh basil, and other ingredients.
  • Stir in the lemon zest, lemon juice, cream, and Parmesan cheese until smooth.
    A white pan with orzo, milk, and shredded cheese is on a white surface; bowls of spinach and cooked chicken are nearby.
  • Return the cooked chicken to the pan along with the spinach, if using. Cook for 2–3 minutes, stirring, until the spinach wilts and everything is heated through.
    A skillet with cooked diced chicken, fresh spinach leaves, and creamy rice, viewed from above.
  • Taste and adjust seasoning with additional salt or pepper if needed.
    A white skillet filled with Lemon Chicken Orzo Pasta, featuring tender orzo, spinach, and seasoned chicken, garnished with fresh basil leaves, on a white background.
  • Garnish with fresh herbs and serve warm.

Notes

  • Season the chicken well before cooking for maximum flavor.
  • Brown the chicken first, then remove it so it doesn’t overcook.
  • Keep the heat at a gentle simmer when cooking the orzo.
  • Stir in the cheese off direct high heat for the smoothest sauce.
  • Adjust lemon juice at the end to control brightness.

Storage

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce.
Freezing:
You can freeze it, but cream-based sauces may slightly change texture. If freezing, let it cool completely and store in a freezer-safe container for up to 2 months.

Nutrition

Serving: 1Serving | Calories: 581kcal | Carbohydrates: 34g | Protein: 35g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 335mg | Potassium: 730mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 11mg | Calcium: 213mg | Iron: 4mg