Creamy Lemon Chicken Orzo (One pan)
A creamy lemon chicken orzo made in one pan with fresh herbs, Parmesan, and bright citrus flavor—quick, comforting, and ready in 30 minutes.
Equipment
- large skillet
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup yellow onion finely chopped
- 2 garlic cloves minced
- 16 ounces orzo pasta
- 5 cups chicken broth
- 2 cup cooked chicken breast or rotisserie chicken shredded or cubed
- 1 cup fresh spinach optional
- 1 Lemon, zested
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup heavy cream
- 2/3 cup freshly grated Parmesan cheese
- 1-2 tablespoons fresh chopped basil
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 1 more minute.
- Add the orzo and toast for 2-3 minutes, stirring to coat in the butter and oil.
- Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 10-12 minutes or until the orzo is tender and most of the liquid is absorbed.
- Stir in the cooked chicken, spinach (if using), lemon zest and juice, heavy cream, and Parmesan cheese.
- Season with salt & pepper, and add the fresh basil. Add a splash of broth or water to loosen the sauce if needed.
- Serve warm, topped with additional basil and Parmesan if desired.
Notes
Storage:
Store any leftover lemon chicken orzo pasta in an airtight contaner in the fridge for up to 3 days. Reheat in the microwave or on the stovetop in a skillet for a few minutes until warmed through.
The key to reheating the orzo is to add a splash of chicken broth to the pasta. This helps it to become creamy and delicious again rather than dry or mushy.
We don't recommend freezing the lemon chicken orzo since it will change the texture of the pasta.
Tips:
- Orzo tip: Stir frequently while cooking to prevent sticking, and add extra broth if needed to maintain a risotto-like texture.
- Chicken shortcut: Rotisserie chicken works great here—just shred and stir it in at the end.
- Optional add-ins: Try adding peas, asparagus, or a handful of arugula for extra color and flavor.
- Make it lighter: Swap heavy cream with half-and-half or omit entirely for a less creamy version.
- Leftovers: This dish reheats well with a splash of broth or water to loosen it up.
Nutrition
Serving: 1gCalories: 579kcalCarbohydrates: 89gProtein: 17gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 1147mgPotassium: 357mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 2mgCalcium: 54mgIron: 2mg
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