Lemon Chicken Orzo: Creamy & Delicious
Comfort in a Bowl Pasta.
A creamy, one-pot lemon chicken orzo that's perfect for a quick and elegant weeknight meal.
I remember the first time I used orzo. It looked like rice but cooked like pasta, and I was instantly charmed by its comforting shape. This recipe came from one of those evenings when I just wanted everything to be easy. I grabbed some chicken, a bright yellow lemon from the bowl on the counter, and just started building. The result was this creamy, lovely dish that felt way more special than the effort it took. It's become a quiet favorite in our house, the kind of meal that makes everything feel okay.
Why This Recipe Feels So Good
- •It's a true one-pot wonder, which means less time cleaning and more time relaxing.
- •The creamy lemon sauce is bright, comforting, and just heavenly.
- •It feels elegant enough for guests but is secretly so simple for a weeknight.
- •Comes together in about 30 minutes, which is just lovely.
- •The textures are perfect – tender chicken, soft orzo, and that creamy sauce.
Wow. I made this for dinner last night and my family is already asking for it again. The sauce is so bright and creamy, and the fact that it's all in one pot? A dream. This is definitely going into our regular rotation. Thank you for such a lovely, simple recipe!
Essential Ingredient Guide
- Orzo: This tiny pasta is the star. Toasting it for a minute before adding liquid really brings out a wonderful, nutty depth. It absorbs the sauce beautifully.
- Fresh Lemon: Please use a fresh lemon if you can. The zest and the juice add a brightness that you just can't get from a bottle. It cuts through the creaminess perfectly.
- Parmesan Cheese: A block of Parmesan grated right into the pot melts so much better than the pre-shredded kind. It creates that velvety smooth sauce we're all after.
- Chicken Broth: Using a good quality, low-sodium chicken broth lets you control the saltiness of the final dish. It forms the savory foundation for everything else.
Complete Cooking Process
- First, get a nice golden-brown sear on your chicken pieces. This isn't just for color; it builds a layer of flavor in the bottom of the pot that makes the whole dish richer. Then, just set it aside for later.
- Soften the onions in the same pot, letting them pick up all those good chicken drippings. Add the garlic just until you can smell it—that’s when you know it's ready. Then, toast the orzo for just a moment.
- Pour in the broth and let the orzo simmer gently. It will drink up all that savory liquid and become tender and plump. It’s a quiet, satisfying process to watch.
- Once the orzo is cooked, it's time for the magic. Stir in the cream, Parmesan, and that bright lemon. Add the chicken back in with the spinach and watch it all come together into a beautiful, creamy meal.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Of course! Chicken thighs would be wonderful here. They have a bit more flavor and stay very tender. Just be sure to cut them into similar bite-sized pieces.
→What if I don't have heavy cream?
You could use half-and-half, but the sauce might not be quite as rich. For a lighter touch, even a splash of whole milk with a tablespoon of butter could work in a pinch.
→Can I add other vegetables?
Yes, absolutely. Some sautéed mushrooms, sun-dried tomatoes, or even some frozen peas stirred in at the end would be lovely additions. Make it your own.
→How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The orzo will absorb more liquid as it sits, so you may want to add a splash of broth or cream when you reheat it gently on the stove.
Lemon Chicken Orzo: Creamy & Delicious
Quick creamy lemon chicken orzo recipe, all in one pot! Simple comfort food, fancy enough for company. A perfect weeknight meal.
Timing
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Recipe Details
Ingredients
Main Ingredients
- 011 tbsp olive oil
- 022 boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 031 small yellow onion, finely chopped
- 043 cloves garlic, minced
- 051 cup uncooked orzo pasta
- 064 cups low-sodium chicken broth
- 071 cup heavy cream
- 081/2 cup grated Parmesan cheese
- 092 cups fresh baby spinach
- 101 large lemon, juiced and zested
- 11Salt and freshly ground black pepper to taste
- 12Fresh parsley, chopped, for garnish
Instructions
Season the chicken pieces with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until golden brown on all sides. Remove the chicken and set it aside on a plate.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the uncooked orzo to the pot and toast for about 1 minute, stirring constantly. This gives it a lovely nutty flavor.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for about 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid.
Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. The sauce should become creamy and smooth.
Add the cooked chicken back to the pot along with the baby spinach. Stir until the spinach has wilted and the chicken is warmed through, about 2 minutes.
Taste and season with additional salt and pepper if needed. Serve immediately, garnished with fresh parsley.
Notes & Tips
- 1If the sauce gets too thick, you can always thin it out with a little extra chicken broth.
- 2Feel free to swap the parsley for fresh dill or basil for a different flavor profile.
- 3This recipe is very forgiving, so feel free to adjust the amount of lemon or garlic to your personal taste.
Tools You'll Need
- •Don't skip toasting the orzo. It's a small step that adds so much nutty flavor.
- •Use both the lemon zest and juice for the fullest, brightest lemon taste.
- •Stir in the Parmesan cheese off the heat to help it melt smoothly without clumping.
- •Be gentle when you stir so the orzo doesn't break apart too much.