Description
Chicken Lemon Orzo is a creamy, flavorful one-pot meal featuring tender chicken, zesty lemon, and cheesy orzo pasta combined with fresh herbs and vegetables. This comforting Mediterranean-inspired dish is perfect for a quick dinner that feels both light and indulgent.
Ingredients
Scale
Chicken
- 1 pound chicken breasts, chopped into large bite size pieces
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tablespoons olive oil
Orzo
- 2 tablespoons butter
- 1 small onion, diced (or 1 tsp powder)
- 4 garlic cloves, minced (or 1 tsp powder)
- 1 ½ cups orzo pasta (uncooked)
- 2 medium zucchini and/or yellow summer squash, grated (optional)
- 1 12 oz. can evaporated milk
- 2 tablespoons cornstarch
- 2 3/4 cups low sodium chicken broth
- Zest and juice of 1 large lemon (¼ cup juice)
- 1 teaspoon chicken bouillon or better than bouillon
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
Add Later
- 1/2 cup shredded mozzarella
- 1/4 cup feta
- 1/4 cup chopped basil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
Instructions
- Season Chicken: While chicken is still on the cutting board, pat it dry and season evenly with 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/2 teaspoon pepper to ensure flavor-infused pieces.
- Cook Chicken: Heat 2 tablespoons olive oil over medium-high heat in a braiser or Dutch oven. Add the seasoned chicken and cook until most of the chicken turns opaque but is not fully cooked through. Remove chicken to a plate and set aside.
- Sauté Aromatics and Orzo: Melt butter in the same pot with the chicken drippings over medium-high heat. Add diced onions and sauté for 4 minutes until tender. Stir in the orzo and cook 2 minutes, then add grated zucchini and minced garlic and cook an additional 2 minutes until onions are soft.
- Add Liquids and Seasonings: Pour in the evaporated milk. In a separate bowl, whisk together the chicken broth and cornstarch until smooth, then add to the pot. Stir in lemon zest and juice, chicken bouillon, dried thyme, salt, and pepper. Return the partially cooked chicken to the pot and mix well.
- Simmer Orzo: Cover the pot and bring the mixture to a simmer. Reduce heat to medium-low and cook for 10 minutes or until orzo is tender, stirring every couple of minutes to prevent sticking and burning. Add extra broth if needed to maintain a creamy, risotto-like consistency.
- Add Cheese and Herbs: Stir in shredded mozzarella until melted, followed by the feta cheese and chopped fresh herbs (basil, dill, parsley). Taste and adjust seasoning with more lemon juice, salt, or pepper as desired. For a saucier texture, optionally stir in additional broth, milk, or cream.
Notes
- Chicken bouillon adds a depth of flavor; you can use granulated, a bouillon cube (crushed), or better than bouillon paste.
- Protein swaps like rotisserie chicken, ground chicken, sausage, shrimp, or salmon work well for variety.
- Add or substitute vegetables such as mushrooms, eggplant, bell peppers, peas, spinach, or corn to customize the dish.
- Cheese substitutions include Parmesan for feta and Gouda, Havarti, cheddar, or Pepper Jack for mozzarella to vary flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; this dish does not freeze well.
- Reheat small portions in the microwave stirring every minute or reheat larger amounts gently on stovetop with a splash of broth or milk to restore creaminess.
- Advance prep options include chopping and seasoning chicken, zesting and juicing lemon, and grating or mincing aromatics and veggies up to three days ahead, and shredding cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
