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45 degree angle shot of a black fry pan filled with fully cooked Lemon Chicken Orzo Pasta. 4 Seasoned golden brown chicken breasts sit in a fry pan filled with creamy lemon orzo garnished with torn basil leaves and lemon slices. In the background is a wooden bowl of fresh onion and garlic and a wedge of parmesan cheese.

Lemon Chicken Orzo Pasta

Leanne Neill
When you’re craving something fresh, hearty, and comforting all in one bite, this Lemon Chicken Orzo Pasta hits the spot. Tender chicken, bright lemon, and silky orzo come together in a one-pan meal that feels both cozy and light. It’s a from-scratch recipe that’s simple enough for a weeknight, but flavorful enough to serve to company.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 people

Equipment

  • 1 12" Fry Pan
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Measuring Spoons
  • 1 Measuring cup

Ingredients
  

  • 1 ½ lbs Chicken breast boneless and skinless
  • 2 tablespoons Olive oil or vegetable oil
  • ¾ teaspoon Salt
  • ¾ teaspoon Cracked Black Pepper
  • ¾ teaspoon Dried Oregano
  • ¾ teaspoon Paprika
  • 1 ⅓ cup Chopped onion (1 med onion)
  • 3 cloves Garlic
  • 2 cups Low sodium chicken broth
  • ½ cup heavy cream
  • Zest from 1 lemon
  • 2 tablespoons Fresh lemon juice
  • 1 teaspoon Italian seasoning
  • 1¼ cups Orzo
  • 2 cups Fresh Spinach
  • ⅓ cup Parmesan shredded

Garnish (optional)

  • Chopped Fresh Basil
  • Sliced Lemons

Instructions
 

  • Using a sharp knife, slice the chicken breasts in half horizontally - through the middle, so you end up with two thinner cutlets that are equal in shape and size to the original.
  • Season both sides of all the chicken cutlets with the salt, pepper, oregano, and paprika.
  • Heat a couple tablespoons of olive oil in a fry pan over medium heat. Once the oil begins to shimmer add the chicken cutlets to the pan and fry for about 6 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
  • Add the chopped onion and saute until soft and translucent about 5 minutes. If necessary you can add a little bit of the chicken broth to loosen up bits of chicken and spices that might be stuck to the pan as you don't want them to burn. Add the chopped garlic and saute for another minute.
  • Add in the chicken broth, cream, lemon juice, zest, and Italian seasoning.
  • Stir in the orzo pasta. Bring back to a simmer then cover and lower heat. Allow it to simmer for about 10 minutes. . Remove the cover, taste and decide if you would like to add more salt or pepper. Stir in the spinach and parmesan cheese. Add the chicken back into the pan, cover and allow it to heat through for about 5 minutes.
  • If you like, garnish with chopped fresh basil and lemon slices. Serve and enjoy.

Notes

  1. You can use leftover chicken if you like. If you do so, you can begin at step 4 and add the chicken seasonings (salt, pepper, oregano, and paprika) in at step 5. The chicken breast could also be subbed with chicken thighs, turkey, and even pork.
  2. If you don't have spinach, you can omit it entirely, or replace with another leafy green like kale. Spinach does not take long to cook, so if you add kale instead you will want to add it a little sooner so that it has time to cook.
Keyword Lemon Chicken and Orzo, Lemon Chicken Orzo Pasta