This Lemon Chicken Orzo is an easy way to impress the in-laws and dinner guests. With simple, easy-to-find ingredients and a burst of flavor in each bite, this will quickly become your new favorite weeknight dish!
Lemon chicken orzo is a delicious, tangy, filling, creamy, and rich dish. It’s made with simple ingredients like fresh lemons, heavy cream, half and half, and juicy chicken thighs yet provides an uber-flavorful dish. Any leftovers can be stored in the fridge for 2-3 days to continue enjoying this yummy recipe throughout the week!
If you have leftover lemons, consider making these other tasty recipes this week: Pesto Crusted Salmon with Garlic Lemon Panko, Creamy Lemon Chicken, or Lemon Ricotta Pasta.
Table of Contents
Why You’ll Love This Recipe
- 6 ingredients – You can’t go wrong with a recipe that only requires six easy-to-find ingredients!
- One pot – This lemon chicken orzo is made all in one pot for easy cleanup.
- Healthy – This orzo is lighter and healthier than similar dishes as you’ll be swapping out a portion of the heavy cream with half and half.
- Great for dinner parties – Since you only need a few ingredients for this yummy recipe, it’s a fantastic option for dinner parties. It also feels more elevated than a typical chicken and rice dish, so it’s sure to impress.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Lemon Chicken and Orzo Pasta
Quick Overview
- Season chicken.
- Sear chicken.
- Add other ingredients.
- Simmer.
Step by Step Instructions
Ensure you season the chicken before searing for the best flavor.
Step 1: Season the chicken thighs with approximately 1 teaspoon of Morton kosher salt and freshly cracked black pepper.
Step 2: In a large skillet, over medium-high heat, heat 2 Tablespoons of olive oil. Sear each chicken thigh for 5-7 minutes on each side until golden brown. Remove chicken from the pan and set aside.
Step 3: Reduce heat to medium-low. Add the lemon slices to the skillet and sear each side for about 2 minutes. Remove lemon slices from the pan.
Step 4: Add the garlic, lemon zest, and lemon juice to the skillet. Sauté for 1-2 minutes.
Step 5: Pour in 1 1/2 cups of water and scrape all the brown bits off the bottom of the pan. Bring to a light boil.
Step 6: Stir in the spinach and season with an additional 1/2 teaspoon of Morton kosher salt and freshly cracked black pepper.
Allow the lemon chicken orzo to rest to finish absorbing the rest of the liquid.
Step 7: Stir in the cream and orzo. (Note: The half and half might curdle slightly. This is expected because of the lemon juice and does not affect the flavor or texture.)
Step 8: Nestle the seared chicken thighs back into the orzo mixture. Arrange lemon slices on top. Bring the mixture to a light boil. Drizzle any remaining juices from the plate over the chicken thighs.
Step 9: Cover the skillet and reduce the heat to low. Cook for 20 minutes. Remove from heat, uncover, and let rest for 5 minutes before serving.
Recipe Serving Suggestions
Garnish this creamy lemon chicken orzo with fresh parsley, freshly grated parmesan cheese, and pine nuts. I love serving this dish with a fresh salad to create a lighter, summery meal. Here are a few ideas:
Expert Tips
- Use chicken thighs. I recommend using chicken thighs instead of chicken breasts for this lemon chicken orzo so that the protein is juicy and moist when you’re ready to serve this dish.
- Sear the chicken. This step locks in moisture and flavor and is a must for a more delicious version of this dish.
- If you use half and half, it will curdle a little because of the lemon. Even so, this ingredient does not affect the flavor and texture of the orzo. I prefer to use it for this recipe since it is a little lighter and helps create a healthier version of this cozy dish.
Additions & Variations
- Make it more decadent – Instead of making this recipe with half and half, double the heavy cream amount. Since it has a higher fat content, you can expect a much richer consistency and flavor.
- Top with shaved parmesan – You can add parmesan shavings while the orzo is resting or add them to each serving. Parmesan provides a deliciously cheesy taste to this recipe, making it feel even more elevated.
- Use chicken broth – For an even lighter dish, you can swap out the half-and-half for chicken broth. This will boost the flavor and ensure the orzo has enough moisture.
- Save time with cooked chicken – If you’re in a time crunch, you can use rotisserie chicken instead of cooking chicken thighs from scratch. I recommend removing the skin and only using the meat if you continue with this swap.
- Add other seasoning – Fresh herbs and other spices will provide an even more delicious flavor to this lemon chicken orzo. You can also include garlic powder if you want a more garlicky taste. Fresh dill, thyme, rosemary, and parsley also taste lovely with this recipe.
Recipe FAQs
In general, you can expect to use about ¼ cup of dry orzo per person. If your family eats larger portions, you may want to increase the amount to 1/3 cup per person or double this lemon chicken orzo recipe to ensure there’s enough for each family member.
Yes, orzo and risoni are the same thing. The only difference between the two is where you are located. This dish is known as orzo in the US and risoni in Australia. Both are the same ingredient – pasta in the shape of rice.
No, you do not need to rinse orzo unless you are adding it to a cold salad or a baked dish.
Yes, orzo should have a bit of a chewy texture (like al dente pasta).
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Easy One Pot Lemon Chicken & Orzo
Ingredients
- 4 boneless chicken thighs, about 1 pound
- 2 small lemons, 1 juiced & zested, 1 sliced
- 8 cloves garlic, thinly sliced or minced
- 5 ounces fresh spinach or kale, 1 clamshell
- 1 cup heavy cream or half and half
- 1 1/2 cups dried orzo, 9 ounces
Instructions
- Season the chicken thighs with approximately 1 teaspoon of Morton kosher salt and freshly cracked black pepper.4 boneless chicken thighs, about 1 pound
- In a large skillet, over medium-high heat, heat 2 Tablespoons of olive oil. Sear each chicken thigh for 5-7 minutes on each side until golden brown. Remove chicken from the pan and set aside.
- Reduce heat to medium-low. Add the lemon slices to the skillet and sear each side for about 2 minutes. Remove lemon slices from the pan.2 small lemons, 1 juiced & zested, 1 sliced
- Add the garlic, lemon zest, and lemon juice to the skillet. Sauté for 1-2 minutes.8 cloves garlic, thinly sliced or minced
- Pour in 1 1/2 cups of water and scrape all the brown bits off the bottom of the pan. Bring to a light boil.
- Stir in the spinach and season with an additional 1/2 teaspoon of Morton kosher salt and freshly cracked black pepper.5 ounces fresh spinach or kale, 1 clamshell
- Stir in the cream and orzo. (Note: The half and half might curdle slightly. This is expected because of the lemon juice and does not affect the flavor or texture.)1 cup heavy cream or half and half, 1 1/2 cups dried orzo, 9 ounces
- Nestle the seared chicken thighs back into the orzo mixture. Arrange lemon slices on top. Bring the mixture to a light boil. Drizzle any remaining juices from the plate over the chicken thighs.
- Cover the skillet and reduce the heat to low. Cook for 20 minutes. Remove from heat, uncover, and let rest for 5 minutes before serving.
Notes
- Use chicken thighs. I recommend using chicken thighs instead of chicken breasts for this lemon chicken orzo so that the protein is juicy and moist when you’re ready to serve this dish.
- Sear the chicken. This step locks in moisture and flavor and is a must for a more delicious version of this dish.
- If you use half and half, it will curdle a little because of the lemon. Even so, this ingredient does not affect the flavor and texture of the orzo. I prefer to use it for this recipe since it is a little lighter and helps create a healthier version of this cozy dish.
- Make it more decadent – Instead of making this recipe with half and half, double the heavy cream amount. Since it has a higher fat content, you can expect a much richer consistency and flavor.
- Top with shaved parmesan – You can add parmesan shavings while the orzo is resting or add them to each serving. Parmesan provides a deliciously cheesy taste to this recipe, making it feel even more elevated.
- Use chicken broth – For an even lighter dish, you can swap out the half-and-half for chicken broth. This will boost the flavor and ensure the orzo has enough moisture.
- Save time with cooked chicken – If you’re in a time crunch, you can use rotisserie chicken instead of cooking chicken thighs from scratch. I recommend removing the skin and only using the meat if you continue with this swap.
- Add other seasoning – Fresh herbs and other spices will provide an even more delicious flavor to this lemon chicken orzo. You can also include garlic powder if you want a more garlicky taste. Fresh dill, thyme, rosemary, and parsley also taste lovely with this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This chicken orzo recipe was so incredibly delicious!! I love that it was so easy to make.
I really loved this one pot chicken recipe! Can’t wait to make it again soon!
Oh boy do I love a one-pot meal. This dish is great for picky eaters and perfect for busy weeknights. Thanks for the great recipe!
One pan dinners really are the best. This lemon chicken was super flavourful and so easy to make. Best of all, my family adored it!
I am always on the lookout for great one pan dinners. I am printing this off right now. I will make it this week when the grandkids come over. Chicken and pasta are always a hit.