If you’re looking for easy midweek meals, orzo recipes are spot on. Welcome to my Lemon Chicken Orzo! A perfect one pot pasta that’s a complete meal in one pot, packed full of flavour.
If you haven’t tried cooking with orzo pasta yet, where have you been?!
Quick to cook and so easy to use for one pot dishes.
I knew I had to create a dish of flavours that many of us love the most – Parmesan, lemon, chicken – and make them into an orzo recipe that could be made in one pot in about half an hour.
Here it is!
Why you’ll love this Lemon Chicken Orzo Pasta recipe
All in one pot, less washing up
Ready in about 30 minutes
A full meal with everything ready at the same time
How we came up with this recipe
I am on a mission to bring as many variations for easy orzo recipes as possible, and this one gives us everything it should – a full, delicious meal, all made in one pan, without any need for extra sides.
I took the main parts of my Marry Me Chicken Orzo recipe (this is HUGELY popular) and adapted it slightly to make way for a zesty, lemony flavour instead.
I think it really works well and I do hope you love it – it’s SO easy!
More favourite orzo recipes…
Lemon Chicken Orzo Ingredients Notes
- Chicken – We’re using 650g of skinless and boneless breasts for this recipe, which is about 4 breasts, cut into bite-sized chunks
- Garlic – I use peeled and crushed fresh garlic here, but feel free to use pre-prepared from a jar or frozen
- Orzo – The dried kind in the pasta section
- Hot chicken stock – Made from a cube is fine
- Lemon – The zest and juice
- Parmesan – Buy it grated or grate it yourself
How to make Lemon Chicken Orzo
1. Fry the chicken pieces in hot oil over a medium heat (as per the recipe below) until all sides are coloured. Reduce the heat, then add oregano and garlic, stir for a few minutes.
2. Add the orzo, stock, lemon zest and plenty of pepper. Cook as per the recipe below.
3. Turn the heat down and add the cream, spinach and lemon juice. Stir well until the spinach is wilted and the cream is heated through.
4. Turn off the heat, stir in the parmesan and serve.
Tip: If the mixture becomes too dry before the orzo or chicken is cooked, add an extra splash of water (a little at a time).
Leftovers
In the fridge You can keep this recipe cooked in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.
In the freezer Creamy sauces don’t freeze terribly well, however I wouldn’t let it go to waste if you have leftovers!
If freezing is your best option, you can do so, it may need a little extra liquid (water) to be added as you reheat it.
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PLEASE NOTE: COOKING TIME ![❗]()
PLEASE NOTE: COOKING TIME The cooking time for this can vary a lot depending on your pan. Always go by how well cooked your chicken and orzo are rather than by the clock.
FAQs
Yes, sure. Just swap the cream cheese, cream and parmesan for dairy-free alternatives and you’re good to go.
Use a NON-STICK pan for this. It will make your life so much easier.
See my one pan recommendations here.
I wouldn’t recommend it.
This recipe has been tested multiple times specifically to work with orzo.
Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.
You could adapt this chicken pasta recipe instead.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Creamy Lemon Chicken Orzo
Ingredients
- 650 g Chicken breast (approx. 4) Skinless and boneless | Chopped
- 1 tbsp Olive oil
- 3 Garlic cloves Peeled and crushed
- 1 tsp Oregano
- 250 g Orzo
- 650 ml Hot chicken stock Made from a cube is fine
- 150 ml Double cream
- 120 g Spinach
- 1 Lemon Zest and juice
- 100 g Parmesan Grated
- Freshly ground black pepper
Instructions
- In a large, deep frying pan, heat the oil over a medium heat. When it's hot, carefully add the chicken pieces. Cook for 5 minutes stirring occasionally until all sides are starting to colour.
- Reduce the heat and add the garlic and oregano. Stir for 3-5 minutes until the garlic is softened.
- Add the orzo, stock, lemon zest and plenty of pepper, give everything a good stir and put the lid on.
- Cook for 10-15 minutes, or until both the chicken and orzo are cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo or chicken is cooked, add a splash of water.)
- Turn the heat to the lowest setting add the cream, spinach and lemon juice – continue to stir very well for 1-3 minutes until the spinach is wilted and the cream is heated through.
- Turn off the heat and stir in the parmesan.
Notes
Nutrition
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