Lemon Chicken and Orzo
This Lemon Chicken Orzo is super tasty, ultra-creamy, and hands down one of our go-to meals for busy weeknights. It’s cheesy, citrusy, comforting, and ready in under 30 minutes, basically everything we want in a dinner that feels fancy without the effort.
This recipe has quickly become a household favorite because it checks all the boxes: quick, cozy, and packed with flavor. We love how the lemon brightens everything up while the cream and Parmesan keep it rich and comforting. It’s one of those meals everyone asks for again and again.
If you love easy dinners like this, you’ll probably also enjoy creamy Tuscan chicken, chicken Alfredo skillet meals, or lemon garlic pasta dishes. They all have that same comforting vibe with big flavor and minimal cleanup.
Table of contents
Why You’ll Love This Recipe
- One-Pan Meal: Everything comes together in a single skillet for easy cooking and cleanup.
- Quick & Easy: Perfect for weeknights when dinner needs to be fast but still delicious.
- Creamy & Comforting: The orzo cooks right in the sauce, making it extra rich and cozy.
- Bright & Fresh Flavor: Lemon juice and spinach balance out the creamy sauce beautifully.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses simple, easy-to-find ingredients that work together perfectly. Tender chicken cutlets are seasoned and seared for flavor, while orzo pasta cooks directly in chicken broth to soak up every bit of goodness. Heavy cream and freshly shredded Parmesan create a silky sauce, and spinach plus fresh lemon juice add freshness and balance.
Variations
- Swap the Protein: Use chicken thighs or even shrimp instead of chicken breasts.
- Make It Spicy: Add red pepper flakes or a pinch of cayenne for some heat.
- Extra Veggies: Mushrooms, zucchini, or sun-dried tomatoes work great here.
- Lighter Option: Replace heavy cream with half-and-half for a slightly lighter sauce.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Season and sear the chicken until golden and cooked through.
- Sauté the vegetables and garlic, then toast the orzo.
- Simmer the orzo in chicken broth until tender.
- Stir in cream, spinach, Parmesan, and fresh lemon juice. Slice the chicken and serve on top of the creamy orzo.
Expert Tips
- Let the chicken rest for a few minutes before slicing to keep it juicy.
- Stir the orzo occasionally while simmering to prevent sticking.
- Always use freshly shredded Parmesan for the smoothest sauce.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but cooking times and liquid amounts may change. Orzo works best because it cooks quickly and stays creamy.
Yes! It reheats well, though you may want to add a splash of broth or cream when reheating.
It’s bright but balanced. You can always start with less lemon juice and add more to taste.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Chicken and Orzo
Equipment
- large skillet with lid
- Cutting board
- sharp knife
- Measuring Cups and Spoons
- wooden spoon or spatula
Ingredients
- 4 boneless skinless chicken breast cutlets
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning divided
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil divided
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 red bell pepper diced
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 cup orzo pasta
- 10 ounces chicken broth
- ¾ cup heavy cream
- 1 ½ cups spinach
- ½ cup freshly shredded Parmesan cheese
- The juice of one lemon
Instructions
- In a large bowl add the chicken breast and season with salt, pepper, 1 tsp Italian seasoning, garlic powder, 1 tbsp vegetable oil and 1 tbsp of lemon juice.
- Stir around until everything is very well coated.
- In a large skillet add the remaining vegetable oil and set to a medium high heat.
- Add the chicken once the oil is hot and sear on each side for 6-7 minutes, or until both sides are browned and cooked through.
- Once cooked and browned remove from the pan and set aside.
- Add the butter, red bell pepper, onion, garlic and Italian seasoning. stir around for 1-2 minutes.
- Add the orzo and stir around for another 1-2 minutes.
- Add the chicken broth and stir, bring to a boil and then reduce to a low simmer.
- Cover and cook on low for 12-14 minutes.
- Once done add the spinach, heavy cream and Parmesan and stir.
- Squeeze the juice of a lemon all over and stir once more.
- Slice the chicken and add on top of the orzo, top with parsley and lemon slices! (Optional)
- Serve and enjoy!
Notes
- Store in a airtight container in the fridge for 2-3 days
- You can use whatever colored bell peppers you prefer.
- You can add red pepper flakes for spice!
- You do not have to top with parsley and lemon slices.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
