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This Lemon Chicken Orzo is made in one pot with seared chicken thighs, creamy Parmesan orzo, spinach, and fresh lemon juice. Easy and satisfying weeknight dinner ready in 30 minutes.
One Bite of This Creamy Lemon Chicken Orzo and You'll Be Hooked
I've made lots of one-pot orzo recipes over the years, and so many of them have become reader favorites like my lemon chicken orzo soup, creamy salmon orzo, Tuscan-style shrimp orzo, and, of course, my recent baked meatballs with spinach orzo. There's just something really special about this rice-shaped pasta - it cooks right in the same pan as the rest of the ingredients, absorbs all the flavor, and turns into a creamy, comforting base without much effort.
It was about time I added another orzo recipe to the rotation, so here we are. Let me introduce you to this protein-packed one-pan dinner that's perfect for busy weeknights or casual entertaining.
This Lemon Chicken Orzo is a complete main course made in a single skillet. It features pan-seared, paprika-seasoned chicken thighs paired with creamy Parmesan orzo simmered in white wine and chicken stock, then finished with spinach and fresh lemon juice. I use skinless, boneless chicken thighs here because they stay juicy, flavorful, cook quickly, don't dry out like chicken breasts, and are forgiving to cook.
Ingredients and Substitutions
- Chicken thighs. I love boneless skinless chicken thighs here because they stay tender and flavorful. Chicken breasts and chicken tenders also work if you prefer leaner meat.
- Olive oil. I recommend using a light olive oil labeled as suitable for high-heat searing. Other neutral cooking oils, like canola or avocado oil, work too.
- Seasonings. I use oregano, paprika, Italian seasoning, salt, and pepper for a classic Mediterranean flavor. You can add a pinch of red pepper flakes if you like a little heat.
- Garlic. Fresh garlic cloves give the best flavor. ½ teaspoon garlic powder can be used as a substitute.
- Shallot. It adds a mild, slightly sweet flavor that complements the lemon and garlic. You can also use ½ yellow onion if that's what you have on hand.
- Orzo. I love using this small rice-shaped pasta that cooks quickly! If you can't find orzo, you can use ditalini, small shells, or even rice (adjust cooking time if using rice).
- Dry white wine. The wine deglazes the pan and adds acidity and flavor. Good alcohol-free substitutes are chicken stock or a splash of white grape juice plus a little lemon.
- Chicken stock. I used chicken stock. You can also use vegetable broth.
- Spinach. I use spinach because it wilts quickly and keeps the dish fresh and colorful. You can swap in baby kale, arugula stirred in at the end, or even frozen spinach that has been thawed and squeezed dry.
- Heavy cream. For a lighter version, use half-and-half or whole milk.
- Parmesan cheese. I like to grate my own Parmesan from a block, since it melts best and adds both creaminess and saltiness. Pecorino Romano or Asiago are good, sharper substitutes. I would avoid the shelf-stable powdered kind.
- Lemon. This is what makes the chicken orzo taste refreshing instead of heavy. Freshly squeezed is best. You can also add lemon zest for even more citrus aroma.
How to Make Lemon Chicken Orzo (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- SEASON: Pat the chicken dry and cut it into large pieces. Toss it with 1 tablespoon olive oil, oregano, paprika, salt, and black pepper until evenly coated.
- SEAR: Cook the chicken in a skillet until golden and cooked through, then transfer to a plate.
- SAUTÉ: In the same skillet, cook the butter, garlic, shallot, and Italian seasoning. Stir in the orzo and toast lightly.
- DEGLAZE + SIMMER: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer until reduced by about half. Then pour in the chicken stock. Simmer until the orzo is tender.
- ADD SPINACH, CREAM, CHEESE, LEMON: Stir in the spinach until wilted. Stir in the heavy cream, Parmesan, and lemon juice.
- FINAL ASSEMBLY: Return the chicken to the skillet, warm through. Garnish with fresh herbs, lemon zest, extra Parmesan, and black pepper, then serve immediately.
Best Side Dishes
I love serving lemon chicken orzo with rustic, crusty bread, reader-favorite bread machine loaf, or garlic bread to soak up all that creamy sauce. I also highly recommend a simple cucumber and tomato salad, especially if you want to give the meal a more Mediterranean feel. Here are a few other ideas:
- Garlic Butter Dinner Rolls
- Savory Bacon and Cheese Scones
- Greek-Inspired Salad with Avocado and Capers
- Arugula Salad with Lemon Zest, Parmesan, and Balsamic Dressing
- Strawberry Spinach Salad with Balsamic Dressing
- Apple Spinach Salad with Honey-Mustard Lemon Dressing
More Chicken Orzo Recipes
Lemon Chicken Orzo
Ingredients
For the Chicken:
- 1.5 lb skinless boneless chicken thighs
- 2 tablespoons olive oil divided
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Lemon Orzo:
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 medium shallot chopped
- 1 ½ teaspoons Italian seasoning
- 1 cup orzo uncooked
- ½ cup dry white wine
- 2 cups chicken stock
- 4 oz baby spinach
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese freshly grated
- 3 tablespoons freshly squeezed lemon juice
- salt and pepper to taste.
Instructions
- Pat chicken dry with paper towels and сut into large pieces.
- In a bowl, toss the chicken with 1 tablespoon olive oil, oregano, paprika, salt, and pepper until evenly coated.
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Sear on both sides until golden and cooked through, about 3-5 minutes per side. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the butter, minced garlic, chopped shallots, and Italian seasoning to the same skillet. Sauté for about 2-3 minutes until fragrant and softened. Add uncooked orzo and cook until golden, about 2-3 minutes.
- Add dry white wine and de-glaze the pan. Let it simmer for 1-2 minutes until reduced by half. Pour in chicken stock. Bring to a boil and reduce the heat to medium-low. Let it simmer for 5-10 minutes, stirring occasionally until the orzo is cooked through. Gently stir in spinach during the last 2-3 minutes and cook until it slightly wilts.
- Stir in heavy cream, Parmesan cheese, and lemon juice. Season with salt and pepper, if desired.
- Return the cooked chicken back to the skillet. Let it warm through on medium heat. Garnish with fresh herbs, freshly grated lemon zest, Parmesan cheese, and coarsely ground black pepper. Serve immediately while creamy and hot!
Notes
- Use a heavy-bottomed skillet for even heat distribution. I used a 12-inch Staub cast iron skillet, which sears the chicken beautifully and prevents sticking.
- Get a real sear on the chicken: I always pat the chicken dry first and avoid crowding the pan. Good browning gives the whole skillet more flavor.
- Don't overcrowd the pan when cooking chicken. Giving each piece space ensures it sears properly and develops a golden-brown crust.
- Don't overcook the chicken, or it will become dry and tough. Cook just until the internal temperature reaches 165°F for juicy, tender chicken.
- Toast the orzo in the pan for 2 minutes before adding wine. It gives a nutty flavor and prevents mushiness.
- Stir the orzo occasionally while cooking so it doesn't stick to the bottom of the pan.
- Use fresh lemon juice, not bottled: Bottled lemon juice can taste flat or harsh in a creamy sauce.
- Add the dairy off the aggressive heat: I like to lower the heat before adding the cream, Parmesan, and lemon so the sauce stays smooth rather than separating.
- Adjust the consistency at the end: Orzo thickens fast. If it gets thicker than I want, I loosen it with a splash of warm stock right before serving.
Storage Tips
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave in short bursts. I would add a splash of chicken stock, water, or cream before reheating because orzo continues to absorb liquid as it sits, so the sauce will thicken in the fridge.
- Freezing: You can freeze it, but I don't think this is the best freezer recipe. Creamy pasta dishes often lose some of their original texture after thawing, and orzo can soften quite a bit. If you do freeze it, cool completely and freeze for up to 1 month for best quality, then thaw overnight in the fridge before reheating gently.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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