Go Back
–+ servings
Print Recipe
5 from 1 vote

Easy Creamy One Pot Lemon Chicken Orzo Pasta Recipe

This lemon chicken orzo pasta is buttery, bright, and effortlessly elegant. A cozy one-pan dinner with silky orzo you’ll crave on repeat.
Prep Time5 minutes
Cook Time20 minutes
20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Lemon Chicken, Lemon Chicken Orzo, Lemon chicken orzo pasta, Lemon orzo pasta, Orzo pasta
Servings: 4 people
Author: Anthony Rodriguez
Cost: 35

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

Calories: 445kcal | Carbohydrates: 35g | Protein: 37g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 1472mg | Potassium: 678mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1057IU | Vitamin C: 20mg | Calcium: 246mg | Iron: 2mg