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
This recipe is part of our monthly Cooking Challenge for August 2026!
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
I made this for my daughter and she thought it was delicious. I’ll definitely be making it again. I have also shared the recipe with others and posted on my instagram and Facebook. Thanks !
What a delicious meal, I loved everything about this dish. I can’t believe I waited this long to make Orzo pasta, it paired so well with this dish. Yum!
Thank you so much! I’m so happy you loved it. Orzo is such a fun pasta to cook with, and I love how it soaks up all the flavor in this dish. So glad this recipe convinced you to give it a try!
Love this dish! The chicken is juicy, spinach is a great veg to add to this and love the Parmesan! And the lemon zest elevates it so much!!! Yum!
Thank you so much! I’m so happy you loved it. The spinach and Parmesan make it feel so complete, and I agree, the lemon zest adds so much fresh flavor. So glad the chicken turned out juicy for you too!
I made this the other night. It came together fairly quick and the whole family enjoyed it. 🙂
So nice to her, Lindsey! Glad it was a hit with the whole family.
This dish felt elevated for using simple ingredients and one pot! I followed the advice of another comment and only added zest and juice from 1/2 lemon. It was still lemon forward, and I’d adjust it a bit more next time. Overall, felt like a great recipe to hold onto the brightness of summer!
I’m so glad you enjoyed it and that it felt a little elevated while still being simple and one pot! That’s always my goal with dinners like this. You can definitely adjust the lemon zest and juice to taste, especially depending on the size and juiciness of the lemon, so starting smaller and adding more as needed is a great approach. I love how you described it as holding onto the brightness of summer! Thanks for sharing!
This was delicious. I love a one pot meal too.
Thank you so much! I’m so glad you loved it. I’m with you, I love a one pot meal too. There’s just something about knowing there’s only one dish to wash that makes dinner feel so much easier!
Hello! I just made this recipe along with your roasted carrots and cucumber salad. I made a double batch as I was cooking for my in-laws too. My wife Deb delivered their share over to their place.
This is pretty easy to make, just make sure you have everything ready to go ahead of time of course.
Like so many of your recipes it drives you nuts while you are making it because it smells so good! Well, it’s not just delicious smelling, it is absolutely delicious tasting as well!
Thank you again for another fool proof recipe that everybody loves.
Aww thank you so much! I love that you made a double batch to share with your in-laws, that is so thoughtful. And yes, having everything ready before you start makes this one come together so much easier. I’m so happy it smelled amazing while cooking and tasted just as good. Thank you for making my recipes and sharing them with your family! Sounds like a delicious spread!
Quick, flavorful and easy. Perfect for a weeknight dinner.
I’m so happy to hear this was a perfect weeknight dinner for you! Thank you for sharing your experience!
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.
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!
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!
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!
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.
we loved everything about this dish
Yay, I’m so happy you loved everything about it! So nice to hear!
Very tasty dish and it’s easy to make
So nice to hear, Bill! Thanks for sharing!
I love how simple and easy this dish is with very delicious results!!!
I swapped the spinach out with steamed broccoli florets as thats what I had on hand, and served with homemade rolls.
I wasn’t sure about adding the lemon to something that has milk and cheese in it. But it added a freshness to the dish. I liked it and I would make this again. It was a good hot meal for a summer day because of the zest it had. And I like that I could cook the greens considering some of the recalls that are happening right now with fresh greens.
I’m so glad you gave it a try and liked it! Thanks for taking the time to leave a review!
This is definitely a keeper recipe! Flavors were just right and delicious! Just to note: Orzo took closer to 20 minutes to absorb the chicken stock (might depend on the brand of orzo you buy). Cooked chicken until 155F and foil-tented the chicken breast after it was done to keep it juicy as it rested and continued to cook in the residual heat.
Made this tonight and loved how simple it was with everything going into one pan! My husband and I both thought it was tasty. Next time I make this I’ll decrease the lemon slightly but that’s just my own personal preference! And I also added red pepper flakes to give it just a little extra kick 🙂
I’m so happy this was a winner for you! Those sound like great tweaks for the next time you make it. Thanks so much for sharing your review!
Delicious! I used zucchini instead of spinach because that’s what I had and it was easy to swap, tasted great.
Such a great swap, especially this time of year! Sounds so good. So happy you enjoyed it!
Wow! This was so good and so easy to make. The orzo cooked perfectly.
I’m so happy to hear that it turned out perfectly for you! Thanks for sharing your review, Melanie!
Delicious recipe that I will definitely make again! Made almost exactly as listed (seasoned my chicken differently as I wasn’t paying attention), and it was perfect ratios. Reheated well for lunch the next couple days as well!
Yay, I’m so glad you enjoyed it! And that it made great leftovers, too!
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!