Lemon Chicken Orzo
Updated Mar 18, 2026
Lemon chicken orzo recipe uses seared chicken breast and orzo cooked in the same skillet with broth, milk, and lemon. And it's ready in just 30 minutes!
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I love this easy lemon chicken orzo!
Anytime I can make dinner in one skillet, especially after a recipe testing day (the dishes are unreal), I’m in. The lemon chicken orzo recipe starts with seared chicken breasts, then the orzo cooks in broth in that same skillet. Everything finishes with milk, Parmesan, and lemon stirred in at the end to pull it together. Lemon chicken orzo is straightforward, contained, and doesn’t require bouncing between pots, which is really the point here.
Happy Cooking!
– Yumna
Lemon Chicken Orzo Ingredients
- Chicken breasts: I use boneless, skinless chicken breasts for this recipe. You can use chicken thighs, but they take a little longer to cook.
- Orzo: I don’t recommend any substitutes as all the liquid measurements are based on using orzo.
- Baby spinach: Spinach is my favorite, but any leafy green, like kale or Swiss chard, would taste great.
- Chicken broth: Use low-sodium broth if you can.
- Whole milk: I recommend whole milk for the best flavor, but you can use low-fat. I developed this lemon chicken orzo recipe with no heavy cream to make it a bit lighter, but feel free to use cream if you prefer! I recently retested this recipe based on recent comments and decreased the milk from 1 cup to ½ cup. If you do still use 1 cup, you just need to cook it longer and it will make the dish more creamy.
- Parmesan cheese: Pecorino Romano is a good substitute.
- Lemon: Read my tips on how to zest a lemon and how to juice a lemon. If you don’t have one, you can use red wine vinegar or apple cider vinegar for acidity.
- Olive oil: You can use avocado oil or any other neutral-tasting oil if that’s what you have.
- Garlic: Here’s a quick tutorial on how to mince garlic.
- Seasonings: Italian seasoning, paprika, salt, and pepper.
How to Make Lemon Chicken Orzo
Lemon Chicken Orzo Recipe
One-skillet lemon chicken orzo with chicken breast, orzo cooked in broth, spinach, milk, Parmesan, and lemon make a creamy sauce, and it's ready in 30 minutes.
Ingredients
- 1 ½ pounds chicken breasts boneless and skinless
- 1 ¼ teaspoon salt divided
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 3 garlic cloves minced
- 1 cup uncooked orzo pasta
- 3 cups low-sodium chicken broth
- 2 cups baby spinach
- ½ cup whole milk
- ¼ cup grated Parmesan cheese
- 1 lemon zest and juice
Instructions
- Season the chicken with the ¾ teaspoon of the salt, Italian seasoning, paprika and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and sear for 8-10 minutes per side, depending on the thickness of the chicken, until golden and cooked through. Transfer to a cutting board and rest; slice once cooled slightly.
- In the same skillet, lower the heat to medium-low, heat the remaining olive oil and sauté the garlic for 30 seconds. Add the orzo and toast for 2 minutes, stirring often.
- Pour in the broth and the remaining salt, stirring to loosen any bits from the bottom. Bring to a simmer and cook uncovered for 12–15 minutes, stirring often, until the orzo is tender and the broth is mostly absorbed.
- Add the spinach and milk, and stir until the the milk is absorbed.
- Remove from heat and stir in the Parmesan cheese and lemon zest. Add the lemon juice slowly, stirring as you go.
- Return the sliced chicken on top of the orzo pan and serve.
Notes
My Top Tip: Make the chicken breasts even in size. If they’re thick in the center, gently pound them with a meat mallet or rolling pin so they cook evenly and don’t dry out.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through.
Freezing: You can freeze this recipe, but note that the texture of the orzo may change slightly. Store portions in freezer bags or airtight containers for up to 3 months. Thaw in the fridge overnight, then reheat in the microwave until warmed through.
Nutrition
Serving: 2cups, Calories: 485kcal, Carbohydrates: 37g, Protein: 48g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 118mg, Sodium: 1114mg, Potassium: 1068mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1700IU, Vitamin C: 21mg, Calcium: 152mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Make the chicken breasts even in size. If they’re thick in the center, gently pound them with a meat mallet or rolling pin so they cook evenly and don’t dry out.
- Dry the chicken well before you season it. This helps it without sticking to the pan. Leftover moisture creates steam, which can prevent browning.
- Check the internal temperature with a meat thermometer. When fully cooked through, chicken should register at 165ºF.
Serving Ideas
- Bread: Olive Bread, Homemade Pita Bread, French Bread Dinner Rolls
- Salads: Mediterranean Chopped Salad, Shirazi Salad, Smashed Cucumber Salad
- Sides: Air Fryer Green Beans, Vegetarian Stuffed Mushrooms, Parmesan Brussels Sprouts
FAQs
How do I know when the chicken is done cooking?
Always check the internal temperature. Insert a meat thermometer into the thickest part of the chicken breast and make sure it reads at least 165ºF.
Why did my chicken come out tough?
You likely overcooked the chicken, which dries it out and causes it to become chewy. Pay close attention to cooking times and use a meat thermometer for precision.
Comments
This was delicious. I sent the recipe to my mom and she loved it too. The rice was a little soupy so when I make it again, I will add just a bit more rice into the pan. Also, I’m going to try to experiment and make this a stew/soup by adding more broth because I love the flavors.
I’m so glad you liked it! I recently retested this recipe after someone else said it was a little soupy, and I reduced the milk from 1 cup to 1/2 cup which helped a lot while still keeping it saucy. Do you remember if you used 1 cup of milk or 1/2 cup? Thank you!
I used 1/2 cup of milk and 3 cups of broth. I can try with 2 1/2 cups of broth and I will keep you posted!
Yes I’d love to know how that works for you!
It was nice but not sure I’d make it again? Maybe needs a little more salt, and little more parm for it to wow me more.
Thank you for the feedback, Maria! I appreciate it!
Excellent, I used two Meyer lemons. Dish was a little soupy, next time I will use 1/2 cup of milk
So glad you enjoyed the recipe! I think that it’s possible your orzo size may have been smaller or didn’t absorb as much of the liquid as mine did. I will however retest it with less milk to see if your suggestion might create a better outcome. Thank you for the feedback!