Lemon Chicken Orzo

Yumna Jawad

Updated Mar 18, 2026

4.80 from 15 votes

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!

Jump to Recipe â–¼
Prep Time 15 minutes
Servings 4 servings
Comments
31

This post may contain affiliate links. Please read our disclosure policy.

One pan lemon chicken orzo recipe.
Save this recipe!
Type your email & I’ll send it to you!

Jump to Section

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

This recipe is part of our monthly Cooking Challenge for August 2026!

Lemon Chicken Orzo Ingredients

Ingredients for one pan recipe: broth, seasonings, orzo, parmesan cheese, garlic cloves, fresh spinach, milk, oil, chicken breasts and lemon.
  • 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

Seasoned chicken in an oiled skillet before cooking.
Step 1: Season the chicken with the salt, pepper, Italian seasoning, and paprika. Heat some of the oil in the skillet and add the chicken.
Seasoned cooked chicken breast in a pan.
Step 2: Sear the chicken on both sides until golden and cooked through. Then, transfer to a cutting board to rest, and slice once it cools.
Garlic after sautéing in chicken drippings with orzo added and toasted.
Step 3: In the same skillet, heat the rest of the oil and sauté the garlic. Add the orzo and toast, stirring often.
Chicken broth added to pan with toasted orzo.
Step 4: Pour in the broth. Stir to loosen any bits from the bottom.
After orzo is tender and has absorbed most of the chicken broth.
Step 5: Bring to a simmer and cook uncovered, stirring often, until the orzo is tender.
Spinach added to cooked orzo with milk being added in before combining.
Step 6: Add the spinach and milk. Stir until the spinach starts to wilt.
Creamy spinach orzo in a pan with lemon and grated parmesan added before combining.
Step 7: Remove the pan from the heat. Stir in the cheese and lemon zest. Then, add the lemon juice slowly, stirring as you go.
Sliced chicken breast added on top of creamy orzo before serving.
Step 8: Return the chicken to the pan and toss to coat in the sauce. Garnish with fresh parsley, if desired, and serve.
Easy lemon chicken orzo recipe.

Lemon Chicken Orzo Recipe

Author: Yumna Jawad
4.80 from 15 votes
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.
Print Review
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings4 servings
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

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.

Equipment

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?
Leave a comment below!

Recipe Tips

  1. 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.
  2. Dry the chicken well before you season it. This helps it without sticking to the pan. Leftover moisture creates steam, which can prevent browning.
  3. Check the internal temperature with a meat thermometer. When fully cooked through, chicken should register at 165ºF.

Serving Ideas

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.

Serving of lemon orzo with sliced chicken breast on top.

More One Pan Recipes

4.80 from 15 votes

Rate and comment

Recipe Rating




Comments

  1. SHAFAQ says:

    Quick, flavorful and easy. Perfect for a weeknight dinner.

    Reply
    1. Yumna J. says:

      I’m so happy to hear this was a perfect weeknight dinner for you! Thank you for sharing your experience!

      Reply
  2. Robin Motta says:

    I didn’t see the note not to substitute the orzo , until after I made this😧I understand why to much liquid. Despite that the recipe wasn’t lemony enough for me. Make sure to use orzo.

    Reply
    1. Yumna J. says:

      Bummer, sorry this turned out so liquid-y for you. The orzo is important here since different pasta shapes absorb the broth differently, so substituting it can leave you with too much liquid. And if you prefer a stronger lemon flavor, you can definitely add a little extra lemon zest or juice to taste at the end. I hope you’ll give it a try again with orzo!

      Reply
  3. Jodi says:

    Wow! This recipe was a HIT with me and the family! I’ve never made orzo before because it seemed a little intimidating, but this was so easy to follow. All of us said we would eat this again next week! I love that it’s all done in one pan, ingredients were easy to find, and it was all around a wonderful dinner.
    (I didn’t add the juice of a whole lemon- just half and it was perfect for us.)
    Thanks for sharing a great recipe!

    Reply
    1. Yumna J. says:

      I’m so glad you tried it and loved it! Orzo can definitely seem intimidating, but I’m happy this recipe was a good introduction to cooking it. And I love that it was a hit with the whole family. Hope you all enjoy it again soon!

      Reply
  4. Nicole says:

    I made this for dinner the other night and it was amazing! I absolutely love a one pot meal too. Great for the entire family.

    Reply
  5. Janet says:

    we loved everything about this dish

    Reply
    1. Yumna J. says:

      Yay, I’m so happy you loved everything about it! So nice to hear!

      Reply
  6. Bill says:

    Very tasty dish and it’s easy to make

    Reply
    1. Yumna J. says:

      So nice to hear, Bill! Thanks for sharing!

      Reply

See All Comments