Go Back
–+ servings
Overhead photo of the Lemon Chicken orzo in a white skillet and a serving bowl with a linen napkin and serving spoons.

Creamy Lemon Chicken Orzo (One pan)

This Lemon Chicken Orzo is the perfect 30 minute dinner recipe and better yet, it's all made in one pan. It's our family's go-to meal during the spring and summer thanks to it's creamy, cheesy, and citrusy flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Pasta, Side Dish
Cuisine Italian
Servings 4 people
Calories 784 kcal

Equipment

  • 1 large skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3/4 cup yellow onion finely chopped
  • 2 garlic cloves minced
  • 16 ounces orzo pasta
  • 4 cups chicken broth
  • 1 cup water
  • 2 cup cooked chicken breast or rotisserie chicken shredded or cubed
  • 2 cups fresh spinach
  • 1 Lemon zested
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions
 

  • Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped onion with a small pinch of salt and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
  • Add the orzo and toast for 2–3 minutes, stirring frequently to coat in the butter and oil.
  • Pour in the chicken broth and water and bring to a gentle simmer. Cook for 14–16 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. Add an extra splash of chicken broth or water as needed during the cooking process.
  • Reduce the heat to low. Stir in the spinach, lemon zest, heavy cream, and Parmesan cheese until the sauce is creamy and the spinach is wilted.
  • Turn off the heat and stir in the cooked chicken and lemon juice. Season with salt and black pepper to taste. Serve immediately.

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: 1servingCalories: 784kcalCarbohydrates: 94gProtein: 46gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 109mgSodium: 1297mgPotassium: 694mgFiber: 5gSugar: 7gVitamin A: 1974IUVitamin C: 27mgCalcium: 311mgIron: 3mg
Tried this recipe?Let us know how it was!