Description
This Chicken Lemon Orzo recipe is a creamy, comforting one-pot meal featuring tender chicken pieces, flavorful orzo pasta, and a bright lemony sauce infused with fresh herbs and cheeses. It combines simple ingredients and easy stovetop cooking to create a delicious and satisfying dish perfect for a weeknight dinner or casual gathering.
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 onion powder)
- 4 garlic cloves, minced (or 1 tsp garlic powder)
- 1 1/2 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 (about 1/4 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 cheese
- 1/4 cup feta cheese
- 1/4 cup chopped fresh basil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley (or 1 teaspoon each dried herbs)
Instructions
- Season the chicken: While chicken is still on the cutting board, pat it dry thoroughly to remove excess moisture, then evenly season with 1/2 teaspoon each of salt, paprika, and pepper for balanced flavor.
- Sear the chicken: Heat 2 tablespoons olive oil in a braiser or Dutch oven over medium-high heat. Add the chicken pieces and cook until mostly opaque on the outside but not fully cooked through, about 3-4 minutes, then remove and set aside on a plate.
- Sauté aromatics and orzo: Using the chicken drippings and melted butter, sauté the diced onion over medium-high heat for about 4 minutes until softened. Add the orzo pasta and cook for 2 minutes, stirring to lightly toast it. Add the grated zucchini (if using) and minced garlic, cooking for an additional 2 minutes until the onions are tender.
- Add liquids and seasoning: Stir in the evaporated milk. In a separate cup, whisk together chicken broth and cornstarch until smooth, then add to the pot. Add the lemon zest and juice, chicken bouillon, dried thyme, salt, and pepper. Stir well to combine and return the chicken pieces to the pot.
- Simmer the orzo: Cover the pot and bring to a gentle simmer over medium-high heat. Reduce heat to medium-low and cook for 8-10 minutes, stirring every couple of minutes to prevent sticking, until the orzo is tender and creamy. If the liquid absorbs too quickly and the orzo isn’t quite done, add extra broth as needed. The consistency should resemble a creamy risotto with some liquid remaining.
- Finish with cheese and herbs: Stir in shredded mozzarella until melted, then fold in feta cheese and fresh herbs (basil, dill, parsley). Taste and adjust seasoning with additional lemon juice, salt, and pepper as desired. For a saucier or creamier texture, stir in more broth, milk, or cream.
Notes
- You can substitute fresh herbs with dried herbs, adjusting quantities accordingly (use about one-third the amount of dried herbs).
- Grated zucchini or summer squash is optional but adds extra moisture and nutrition.
- Make sure to stir frequently during simmering to avoid orzo sticking or burning.
- For a richer dish, consider using cream instead of evaporated milk or adding extra cheese at the end.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: thirty five g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
