Introduction:
This Zesty Lemon Chicken with Orzo Pasta is a light, flavorful, and comforting dish perfect for a quick weeknight meal. Juicy, pan-seared chicken is paired with tender orzo, all simmered in a bright and savory lemon-infused broth. A touch of Parmesan and fresh parsley bring everything together for a dish that’s simple yet packed with bold flavors.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese (optional)
Instructions:
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and dried oregano. Cook for 6-7 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- Make the Orzo Base: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Stir in the chicken broth, lemon juice, and lemon zest, then bring to a gentle boil.
- Cook the Orzo: Add the orzo, reduce heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
- Combine and Serve: Slice the chicken and return it to the skillet along with fresh parsley. Adjust seasoning as needed. Serve warm with a sprinkle of Parmesan if desired.
Variations
- Creamy Lemon Chicken Orzo – Add ½ cup of heavy cream or half-and-half to the orzo during the last few minutes of cooking for a richer, creamier texture. This adds a luscious consistency without overpowering the fresh lemon flavor.
- Vegetable-Packed Lemon Orzo – Stir in fresh spinach, cherry tomatoes, or zucchini in the last 5 minutes of cooking. The spinach wilts quickly, while tomatoes and zucchini add a slight sweetness that balances the citrus.
- Garlic Butter Lemon Chicken Orzo – Swap olive oil for a mix of butter and olive oil when cooking the chicken, then finish the dish with an extra tablespoon of butter stirred into the orzo at the end. This deepens the flavor and adds a restaurant-quality finish.
Cooking Notes
- For extra flavor, sear the chicken in a mix of olive oil and butter.
- Swap orzo for another small pasta like couscous or ditalini.
- Add veggies like spinach or cherry tomatoes for a fresh twist.
- Make it creamy by stirring in a splash of heavy cream before serving.
Serving Suggestions
- Pair with Roasted Vegetables – Serve alongside roasted asparagus, Brussels sprouts, or bell peppers. Their slightly caramelized flavor contrasts beautifully with the bright lemony chicken.
- Crusty Bread for Soaking – A slice of warm, crusty bread (like sourdough or a French baguette) is perfect for soaking up the flavorful lemon-broth mixture left in the skillet. It enhances the meal without needing additional sides.
- Fresh Side Salad – A crisp cucumber and tomato salad with a light vinaigrette makes a refreshing, complementary side. The acidity of the dressing pairs well with the lemon in the dish, making for a well-rounded meal.
Tips
- Use Fresh Lemon for the Best Flavor – Bottled lemon juice can taste overly acidic and processed, while fresh lemon juice and zest provide a vibrant, natural citrus flavor. Rolling the lemon on the counter before cutting helps release more juice.
- Don’t Overcook the Chicken – Overcooked chicken can be dry and tough. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Resting the chicken for a few minutes before slicing also keeps it juicy.
- Grate Parmesan Just Before Serving – If using Parmesan, grate it fresh rather than using pre-shredded cheese. Freshly grated cheese melts better and adds a nutty, umami-rich finish to the dish.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 30g
- Sodium: 650mg
Frequently Asked Questions
-
Can I use a different pasta instead of orzo?
Yes! While orzo works best for its small, rice-like shape and quick cooking time, you can substitute it with ditalini, couscous, or even rice. Just be mindful of the cooking times and adjust the liquid accordingly. -
How can I make this dish dairy-free?
Simply skip the Parmesan cheese or use a dairy-free alternative. The dish still has plenty of flavor from the lemon, garlic, and chicken broth. For a creamy touch, consider adding coconut milk or a plant-based cream. -
Can I make this dish ahead of time?
Yes! Cook the chicken and orzo separately, then store them in airtight containers in the fridge for up to 3 days. When reheating, add a splash of chicken broth to keep the orzo from drying out. -
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat with a little extra broth to maintain moisture. Avoid microwaving on high, as it can dry out the chicken.
Conclusion
This Zesty Lemon Chicken with Orzo Pasta is the perfect balance of bright, citrusy flavors and comforting, hearty textures. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, it’s a simple yet satisfying dish that comes together in just 30 minutes. Pair it with roasted veggies or a fresh salad for a complete meal! 🍋✨
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Easy Lemon Chicken Orzo
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Zesty Lemon Chicken with Orzo Pasta is a light, flavorful, and comforting dish perfect for a quick weeknight meal. Juicy, pan-seared chicken is paired with tender orzo, all simmered in a bright and savory lemon-infused broth. A touch of Parmesan and fresh parsley bring everything together for a dish that’s simple yet packed with bold flavors.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 4 cups chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and dried oregano. Cook for 6-7 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- Make the Orzo Base: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Stir in the chicken broth, lemon juice, and lemon zest, then bring to a gentle boil.
- Cook the Orzo: Add the orzo, reduce heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
- Combine and Serve: Slice the chicken and return it to the skillet along with fresh parsley. Adjust seasoning as needed. Serve warm with a sprinkle of Parmesan if desired.
Notes
- For extra flavor, sear the chicken in a mix of olive oil and butter.
- Swap orzo for another small pasta like couscous or ditalini.
- Add veggies like spinach or cherry tomatoes for a fresh twist.
- Make it creamy by stirring in a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: lemon chicken, orzo pasta, quick dinner, easy chicken recipe, one-pan meal