orzo and chicken recipe
The Best orzo and chicken recipe
I love this orzo and chicken recipe because it’s one of those meals that just works—simple, satisfying, and always a hit with my family. My kids ask for it at least once a week, and honestly, I don’t blame them. The tender chicken, the creamy orzo, and the bright pop of lemon and herbs make it feel special without being fussy. It’s the kind of dish that comes together in under 30 minutes, which is perfect for busy weeknights when I don’t have the energy for anything complicated. But it’s also nice enough to serve when we have friends over, because it looks and tastes like I put in way more effort than I actually did.
What I really appreciate about this recipe is how balanced it is. The chicken provides lean protein, the orzo gives you that comforting carb fix, and the veggies—whether it’s spinach, cherry tomatoes, or zucchini—add fiber and nutrients without overpowering the dish. I usually toss in whatever I have on hand, which makes it a great way to use up odds and ends in the fridge. Plus, it’s easy to adjust for picky eaters—my youngest picks out the veggies, but at least she eats the rest. It’s one of those rare meals that checks all the boxes: quick, healthy, and something everyone at the table will actually eat.
Creamy Lemon Garlic Orzo with Chicken
A comforting one-pan dish featuring tender chicken, al dente orzo, and a bright lemon-garlic sauce. This quick and easy recipe is perfect for weeknight dinners and delivers rich, creamy flavors with minimal effort.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 1 ½ cups (300g) orzo pasta
- 3 cups (720ml) chicken broth
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 2 tbsp butter
- 1 tbsp olive oil
- Zest and juice of 1 lemon
- ½ cup (120ml) heavy cream
- ¼ cup (25g) grated Parmesan cheese
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
👨🍳Directions
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1 Season the chicken pieces with salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
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2 In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the diced shallot and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
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3 Add the orzo to the skillet and stir to coat in the butter and oil. Toast the orzo for 1-2 minutes until lightly golden.
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4 Pour in the chicken broth, lemon zest, and lemon juice. Stir well, then bring to a simmer. Reduce the heat to low, cover the skillet, and let the orzo cook for 10-12 minutes, stirring occasionally, until the liquid is absorbed and the orzo is tender.
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5 Once the orzo is cooked, stir in the heavy cream, Parmesan cheese, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
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6 Return the cooked chicken to the skillet and stir to combine. Cook for an additional 2-3 minutes until everything is heated through.
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7 Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately.
🔧Equipment
- Large skillet with lid
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Lemon Garlic Orzo with Chicken Works
This orzo and chicken recipe is one of those simple, reliable dishes that always delivers—whether it’s a weeknight dinner or a bigger family get-together. It’s hearty enough to satisfy a crowd but easy enough to throw together without stress, and the flavors work for just about anyone. I love that it’s flexible, filling, and never fails to please, making it a go-to for any occasion.
❓ Frequently Asked Questions About Creamy Lemon Garlic Orzo with Chicken
1. Can I use a different type of pasta instead of orzo for this recipe?
Yes, you can substitute orzo with other small pasta shapes like ditalini, pastina, or even broken spaghetti. However, keep in mind that cooking times may vary slightly, so adjust accordingly to avoid overcooking.
2. How do I prevent the chicken from drying out in this recipe?
To keep the chicken juicy, avoid overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). You can also marinate the chicken beforehand or cook it in broth or sauce to retain moisture.
3. Can this orzo and chicken recipe be made ahead of time?
Yes, this dish reheats well. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to prevent dryness. You can also freeze it for up to 3 months, though the texture of the orzo may change slightly.
4. What vegetables pair well with this orzo and chicken recipe?
Common vegetables that work well include spinach, cherry tomatoes, bell peppers, zucchini, or peas. You can sauté them with the chicken or stir them into the orzo toward the end of cooking for added freshness and nutrition.
5. Is this recipe gluten-free?
The traditional version is not gluten-free because orzo is made from wheat. However, you can make it gluten-free by using gluten-free orzo or substituting it with quinoa, rice, or another gluten-free grain. Ensure all other ingredients, like broth and seasonings, are also gluten-free.
