This Creamy Lemon Orzo is a family favorite! Bites of tender chicken and orzo pasta swim in a creamy, lemony sauce, dotted with spinach and garnished with lemon zest. It’s bright and zippy tasting, yet this lemon orzo chicken is hearty enough to be a meal-in-one. We love it!
Orzo is one of my favorite types of pasta! This tiny pasta shape is similar to rice in size. It’s tender, with the most perfect texture, and absolutely delicious with a creamy sauce. I especially love orzo recipes with chicken (try my Creamy Lemon Chicken Orzo Soup, too!)
This creamy lemon orzo recipe has become a fast family favorite. Tender orzo in a lemony, garlicky, sauce laced with Parmesan – what’s not to love?
I make this creamy lemon orzo pasta a meal-in-one by adding chicken and a handful of spinach to the mix. Protein and veggies + creamy lemon garlic orzo = a delicious, well-balanced meal! Of course, I’m not opposed to adding a salad and/or bread to the mix, and often do, but I love that this creamy lemon orzo recipe is hearty enough to stand on its own.
Why I LOVE this recipe!
- One-pan preparation – All you need is a single skillet to make this lemon chicken orzo. Just saute the chicken, remove it, and cook up the orzo and sauce. Return the chicken to the pan and your creamy lemon chicken orzo is ready to go – with minimal dirty dishes!
- 29 grams of protein per serving – With protein-packed chicken plus orzo pasta which is also higher in protein, this lemon chicken orzo pasta packs a big protein punch. So if you’re looking for dinners high in protein, this creamy lemon orzo pasta delivers!
- Delicious leftovers – If you want to look forward to lunch, have a serving of this leftover creamy chicken orzo waiting in the fridge! It reheats beautifully and makes a great midday meal.
Recipe Notes
This Creamy Lemon Orzo recipe is as simple as promised! Just one skillet for a family friendly dinner.
In this section I am going to go through a few tips and tricks I use for how to make Creamy Lemon Orzo to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll need 1 1/2 pounds of boneless, skinless chicken breast.
- Garlic powder, salt, & pepper – These simple seasonings add lots of flavor to the bites of chicken.
- Olive oil – For sautéing the chicken. I like to use extra virgin olive oil, but you can use your favorite type, or another cooking oil if you prefer.
- Orzo – A tiny pasta that’s similar to rice, orzo can be found in the pasta section of most well-stocked grocery stores.
- Butter – To add flavor and richness to the orzo and sauce.
- Chicken broth – I love to cook the orzo in broth which infuses it with loads of flavor.
- Heavy cream – A splash of heavy cream creates a rich and creamy sauce.
- Lemon juice – You’ll want 1/4 cup of lemon juice, from one or two juicy lemons.
- Parmesan cheese – I like to use finely grated Parm for this creamy chicken lemon orzo. But if all you have is shredded Parmesan on hand, that will work, too.
- Spinach – Baby spinach in a clamshell container is perfect for this creamy lemon orzo chicken. I just add it by the handful directly from the container, but if you like smaller bites of spinach, you can give the leaves a quick couple of chops before adding them.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Creamy Lemon Orzo & Blackened Fish– Instead of chicken, cook flaky blackened fish in your skillet. Remove and proceed with the lemon orzo in the same skillet, then serve the fish over the top of the creamy orzo. The combo is delicious!
- Creamy Parmesan Garlic Orzo– If you’re not crazy about lemon or don’t have any on hand, you can omit it. You’ll want to add an extra splash of chicken broth, plus double the garlic powder and Parmesan for more creamy garlic-parm flavor. Garnish with more Parmesan cheese before serving.
- Creamy Lemon Chicken Pasta– If you don’t have any orzo pasta on hand, try another small or medium pasta like shells, rotini, or penne instead. The larger pasta will take longer to cook, so watch it carefully and add more broth if needed. You’ll want to use 8 ounces of pasta instead of the 16 ounces of orzo.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Creamy Lemon Orzo.
Cut the chicken into cubes and season with salt, pepper, and garlic powder. Cook in the skillet; remove and set aside.
Add the butter and the orzo to the skillet and stir frequently until the orzo is golden brown and toasted.
Add the chicken broth, heavy cream, and lemon juice, stirring to scrape up any flavorful bits that are stuck to the pan. Cover and simmer until tender.
Remove the lid and stir in the Parmesan, cooked chicken, and fresh spinach. Stir and cook until the spinach is wilted and the chicken cooked through.
Recipe Tips
- The chicken will finish cooking at the end – When you remove the chicken pieces from the skillet, you may notice it’s not all the way cooked through yet. That’s okay! It will finish cooking at the end of the process, when you add it back to the creamy lemon orzo.
- Zest your lemons first – I find it’s much easier to zest my lemons before juicing them. Use a fine grater or zester and remove the zest from the lemon and set it aside, then cut the lemons in half to juice them. After your lemon chicken orzo pasta is cooked, top it with the fresh zest for garnish and bright flavor.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Cut the chicken ahead of time for a quicker prep time when making this chicken lemon orzo. You can even add the seasonings to it to cut down on an additional step. Keep it in an airtight container in the fridge for up to 3 days before cooking.
- Freeze ahead – While the pasta and sauce can’t be frozen ahead of time, you can bulk-prep the chicken. Cut several pounds of chicken breast into cubes and separate them between freezer bags in 1 1/2 pound increments. Add the salt, pepper, and garlic powder to each bag and shake/massage to help distribute the seasonings. Freeze for up to 6 months. When you’re craving recipes with orzo pasta and chicken, pull one out of the fridge and let it thaw overnight. Voila – your chicken for your creamy lemon chicken orzo will be ready to go!
Freezer Meal Instructions
Making this Creamy Lemon Orzo recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Creamy Lemon Orzo After Cooking
- Allow the Creamy Lemon Orzo to cool to room temperature.
- Separate into meal-size portions in freezer-safe, airtight containers.
- Label and freeze.
- When ready to eat, thaw overnight in the fridge.
- Warm gently in the microwave in 3o-second increments, stirring in between heating. You can also warm it in a saucepan on the stovetop with a splash of water or broth to help thin it back out.
What to Serve with Creamy Lemon Orzo
Since this protein based dinner has the delicious flavors of lemon and Parmesan, it will pair well with many of your favorite Mediterranean-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Creamy Lemon Orzo Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Creamy Lemon Chicken Orzo Stew– Warm leftovers with an extra cup or two of chicken broth. Add broccoli and cauliflower florets to increase the veggies. Once warmed through, serve in a bowl. Garnish with more Parmesan and a sprinkle of parsley.
- Lemon Orzo Pasta Fritters– Mix 1 1/2 cups of leftover pasta with one egg and 1/2 cup of breadcrumbs. Place a skillet over medium heat and add olive oil. Drop 1/4 cup of the lemon orzo fritter mix onto the pan and cook on both sides for a minutes or two until golden brown and warmed through.
Recipe FAQ’s
Is orzo better for you than rice?
Both orzo and rice can be part of a nutritious diet, depending on your health needs. Orzo is higher in protein than rice, while brown rice is generally higher in fiber than orzo.
Can I substitute orzo for rice?
If your recipe calls for cooked rice, you can swap in cooked orzo instead, depending on the recipe. Keep in mind that orzo is a pasta and can get mushy if overcooked. If the recipe starts with uncooked rice, I wouldn’t suggest orzo instead, as orzo does cook much faster than most rices and could throw off the recipe.
More EASY Pasta Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy pasta recipes here, or see a few of our readers favorite recipes below.
- Spaghetti Marinara
- Creamy Pesto Tortellini
- Marry Me Chicken & Tortellini
- Chicken Fritta with Garlic Cream Sauce
Creamy Lemon Orzo with Chicken
Ingredients
- 1½ pounds chicken breast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 16 ounces orzo
- 1 tablespoon butter
- 3 cups chicken broth
- 1½ cup heavy cream
- ¼ cup fresh lemon juice
- ¼ cup parmesan cheese
- 8 ounces fresh spinach
Garnish (Optional)
- lemon zest
Instructions
- Cut the chicken into 1 inch cubes. Season the chicken with salt, pepper, and garlic powder.
- Heat a large skillet over medium high heat. Add the olive oil and once hot, spread the chicken in a single layer in the bottom of the pan. Cook for 3-4 minutes, then stir and cook for an additional 3-4 minutes. Remove and set aside.Note: If the chicken isn't all the way cooked, it is okay because it will continue to cook at the end.
- Add the butter and orzo to the skillet. Stir the orzo until it starts to get lightly browned and toasty. Then add the chicken broth, heavy cream, and lemon juice.Stir the orzo scraping the bottom to release any bits that may be stuck. Bring to a boil, then reduce heat to low, cover the skillet and simmer for 10-12 minutes or until orzo is tender.
- Remove cover and stir in parmesan cheese, chicken bites, and fresh spinach. Continue to cook, stirring regularly until the spinach is wilted and the chicken is cooked through.
- Garnish with lemon zest and serve immediately.
Recipe Notes
- Chicken broth: You can use vegetable broth instead.
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