This lemon chicken orzo pasta is pure comfort that’s both buttery and bright. Yet it’s also creamy orzo without cream, cozy yet fresh. Really, it’s an effortlessly elegant dinner that never disappoints. While my Picatta Milanese, cheesey scones, and Filipino pork adobo are classics, this citrusy orzo is the one dish I crave (and make) the most on cold cabin evenings.
The thing is – I’ve made this lemon chicken orzo pasta a million times in both my San Francisco kitchen and my redwood cabin, and it truly shines for both city and cabin life. The lemon zest lifts the dish, the broth turns silky and glossy, and the chicken stays perfectly tender. It’s comfort food that feels like a hug in a bowl, and it’s effortless to make. If you love meals that taste fancy but cook fast, this one’s for you.
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- Why You’ll Love Lemon Chicken Orzo Pasta
- Key Ingredients
- Variations and Substitutions
- Make This Chicken Orzo Pasta in 6 Easy Steps
- Pro Tips for Making Lemon Chicken Orzo Pasta
- Make-Ahead, Reheating & Serving Tips
- What to Serve with Chicken Lemon Orzo
- FAQs About Lemon Chicken Orzo Pasta
- Other Comforting Dishes
- Final Thoughts
Why You’ll Love Lemon Chicken Orzo Pasta
- One pan, easy cleanup: This orzo cooks right in the pan. Fewer dishes, more flavor.
- Bright lemon, never sour: Zest first, juice last. This keeps it fresh, not sharp.
- Creamy without cream: The orzo’s starch creates a silky sauce as it simmers.
- Juicy, tender chicken: Sear, then finish gently in broth so it stays moist.
- Cozy + refreshing: Comfort food that works year-round.
- Complete meal: Protein, pasta, and veggies in one bowl.
- Quick shopping list: Simple, pantry-friendly ingredients.
- Pro tips included: Heat, timing, and texture cues so it turns out perfect every time.
Key Ingredients
- Season chicken early: Let it sit while you prep so the salt penetrates, not just coats.
- Orzo Pasta: Toast it briefly in butter before adding broth to unlock a deeper, almost nutty flavor and improve texture.
- Chicken Broth: Use warm broth and add gradually so the orzo releases starch slowly, creating a silky sauce instead of soup.
- Lemon (Zest + Juice): Zest early for aroma, juice at the very end to keep the dish bright, never bitter.
- Parmesan Cheese: Finely grate and stir in off heat so it melts smoothly and thickens the sauce without clumping. Store-bought is fine, but I grate and use this Parmesan.
A complete list of ingredients with amounts and substitutions are in the recipe card below.
Tip
Before adding the broth, toast the orzo in butter until it smells nutty and turns lightly golden. This one step deepens flavor and helps the orzo hold its shape while releasing just enough starch to create that silky, restaurant-style sauce – no cream required.
Variations and Substitutions
- Swap the protein: Chicken thighs for extra juiciness, breasts for leaner bites, or shrimp added in the last few minutes for a fast seafood version.
- Make it dairy-free: Skip the butter and Parmesan; finish with good olive oil and a squeeze of lemon for richness without dairy.
- Go greener: Substitute fresh spinach with chopped kale, Swiss chard, or pea shoots, depending on what’s in season.
- Add heat: A pinch of red pepper flakes or Calabrian chili paste adds subtle warmth without overpowering the lemon.
- Gluten-free option: Use gluten-free orzo or small GF pasta; add broth gradually, as it cooks faster and releases less starch.
Make This Chicken Orzo Pasta in 6 Easy Steps
Step 1: Season & Sear the Chicken with salt, pepper, and Italian seasoning. Sear in olive oil over medium-high until golden (3–4 minutes per side), then remove and set aside.
Step 2: Sauté Aromatics in the same pan, and melt butter. Then add onions/shallots and sauté until soft. Stir in fresh garlic and cook until fragrant.
Step 3: Toast the Orzo + Build the Base
Add orzo to the pan and toast 1–2 minutes until lightly golden. Pour in the chicken broth, add the lemon zest, and stir to combine.
Step 4: Low simmer: Return the chicken to the pan, cover, and simmer 10–12 minutes until the orzo is tender and the broth is absorbed.
Step 5: Stir in lemon juice, spinach, and Parmesan, then season to taste with salt and pepper.
Step 6: Serve: Top with extra lemon zest, fresh pepper, and more Parmesan.
Serve immediately. Orzo continues to thicken as it cools.
Tip
After searing the chicken, pull it from the pan while it’s just shy of done and let it rest. Add it back during the final simmer so it finishes gently in the sauce. This prevents overcooking and keeps the chicken juicy, tender, and infused with flavor instead of dry.
Pro Tips for Making Lemon Chicken Orzo Pasta
- Don’t Overcook the Orzo: Turn off the medium heat when the orzo is just tender; it will continue cooking in the hot pan.
- Add Lemon Juice at the End: Keeps the flavor bright instead of bitter.
- Reserve a Splash of Broth: Adjust consistency at the end, creamier or looser, your choice.
- Sear for Flavor: Golden brown chicken breasts = 10x more flavor.
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Make-Ahead, Reheating & Serving Tips
- Make ahead: Cook through Step 4, then cool and refrigerate. Finish with a gentle simmer, broth, fresh lemon juice, and fresh spinach just before serving for the best texture.
- Store: Refrigerate leftovers in an airtight container for 3 – 4 days.
- Reheat: Warm gently with a splash of chicken broth to bring back the creamy, silky sauce.
- Serve for guests: Keep it slightly looser than you think and finish with extra lemon zest and Parmesan for a glossy, restaurant-style finish.
- Freezing: Not recommended, orzo softens too much once frozen.
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What to Serve with Chicken Lemon Orzo
- Crispy roasted potatoes for extra comfort, if you’re leaning into a cozy meal, Italian-inspired spread.
- A crisp green salad with a mustardy vinaigrette to cut through the richness and keep things balanced.
- Something bright on the side – shaved fennel, arugula, pea shoots with goat cheese, or even a simple lemony veg to echo the citrus notes.
- Finish sweet with one of my desserts for a seamless, friend-making meal.
- Pour: A chilled Italian white – Pinot Grigio, Vermentino, or Sauvignon Blanc, or lemoncello cocktail – to tie it all together.
FAQs About Lemon Chicken Orzo Pasta
Yes, just keep a close eye, as it cooks faster.
Absolutely, skip the searing step and stir in at the end.
You likely used too little broth or cooked it too hot. Stir occasionally while simmering.
Yes, use a wider pan so that when you orzo cook the recipe it cooks evenly.
Other Comforting Dishes
Have you tried this recipe yet? If so, let me know in the comments how it turned out. I would love to hear about your experience and any variations you have tried. Check out other easy recipes on my blog for more delicious inspiration.
Final Thoughts
This lemon chicken orzo recipe is the kind of dinner I make when I want something cozy, bright citrus flavor, and unfussy, equally perfect for a weeknight in the city or a slow evening at the cabin. Plus, I love a one-pot meals. It’s comforting without being heavy and always feels a little special. If you’re planning a full menu, pair it with something crisp and finish with my easy apple blackberry crumble, lemon curd cake, chocolate chunk banana bread, or Pollo alla Cacciatora for another cozy night in. Simple, satisfying, and meant to be made again and again.
Easy Creamy One Pot Lemon Chicken Orzo Pasta Recipe
Ingredients
For Chicken
- 1 lb chicken breasts or thighs , Thighs stay juicier.
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
For Orzo
- 2 tbsp butter
- 1 count white onion, minced small
- 2 shallots, finely diced
- 3 cloves of garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon, both juice and zest
- 1 cup Spinach Fresh, or 1/2 cup chopped kale
- 2/3 cup parmesan cheese, plus more for garnish and serving
- salt + pepper to taste
Instructions
- Season & Sear the Chicken with salt, pepper, and Italian seasoning. Sear in olive oil over medium-high until golden (3–4 minutes per side), then remove and set aside.
- Sauté Aromatics in the same pan, and melt butter. Then add onions/shallots and sauté until soft. Stir in fresh minced garlic and cook until fragrant.
- Toast the Orzo + Build the Base. Add orzo to the pan and toast 1–2 minutes until lightly golden. Pour in the chicken broth, add the lemon zest, and stir to combine.
- Simmer: Return the chicken to the pan, cover, and simmer 10–12 minutes until the orzo is tender and the broth is absorbed.
- Stir in lemon juice, spinach, and Parmesan, then season to taste with salt and pepper.
- Serve: Top with extra lemon zest, fresh pepper, and more Parmesan. Serve immediately. Orzo continues to thicken as it cools.
Notes
- Pull orzo while just tender as it finishes cooking off the heat and stays silky.
- Toasting the orzo adds flavor and creates a naturally creamy sauce.
- Add lemon juice at the end to keep the dish bright, not bitter.
- Chicken finishes best when returned to the pan gently, not overcooked.
- Reserve extra broth to adjust consistency when serving or reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to sear your chicken first to get a nice, juicy bite. This helps the chicken not dry out!