Lemon Chicken and Orzo – The Stay At Home Chef

With fresh, bright lemon and herbs, this one-pot meal is our favorite way to successfully pull off a home-cooked meal during the busy workweek. This easy recipe covers all of your bases—ready in just 45 minutes and super flavorful while still being a lighter option that doesn’t leave you feeling weighed down.

Love Orzo past as much as we do? Try our easy and delicious One Pot Italian Chicken Orzo.

Orzo pasta elevates this simple dish and pairs well with the lemon chicken, keeping things interesting so you don’t have to fall back on boring, boiled pasta. When you need a quick and easy dinner with minimal cleanup, this Lemon Chicken and Orzo is the perfect solution.

Ingredient Notes

• Chicken Breasts: You can also use boneless thighs if you prefer darker meat. Just make sure to cut them into bite-size pieces and trim off any fat.
• Olive Oil: Substitute with any neutral cooking oil, such as vegetable or canola oil.
• Chicken Broth: Using a low-sodium option allows you to best control the flavor. It’s a great chef tip.
• Lemon Juice: Bottled lemon juice works well and keeps prep to a minimum, but freshly squeezed always has the best flavor.
• Orzo: This short-cut pasta resembles rice and is found in the pasta aisle in a box or plastic container. Check the cooking time on your package for the best results.
• Parmesan Cheese: Freshly shredded or grated Parmesan always melts the best.

Chicken Options

Rotisserie Chicken: If you’re in a hurry, rotisserie chicken is a fantastic time-saver. Since rotisserie chickens are usually a loss leader for grocery stores, it’s a money-saver too! Simply shred about 1 1/2 to 2 cups of pre-cooked chicken and stir it in during the last few minutes of cooking.

Leftover Chicken: Got leftover chicken from a previous meal? Whether it’s grilled, baked, or roasted, you can easily shred it and add it to your soup. This is a great way to minimize waste and give new life to leftovers.

Chicken Thighs: If you prefer dark meat, boneless chicken thighs are a tasty alternative to chicken breasts. They add a richer flavor to the soup and tend to stay more tender and juicy. Sear and cook them just as you would chicken breasts.

Add Veggies

Easily add some color to this one-pot dish by incorporating fresh vegetables. Asparagus, broccoli, and green beans are all great options that pair well with lemon, basil, and parmesan.

For asparagus, add chopped asparagus during the last 3–4 minutes of cooking so it stays tender-crisp.

For broccoli, stir in small broccoli florets about 5 minutes before the orzo is done to ensure they soften without becoming mushy.

For green beans, cut into bite-sized pieces and add them during the last 5 minutes of cooking for the best texture.

If using softer veggies like spinach or cherry tomatoes, stir them in after turning off the heat and let them wilt from the residual warmth.

The Right Pan

Size Matters: Go for a large, deep skillet (12 inches or bigger). It gives the chicken and orzo plenty of room to cook evenly and keeps everything from spilling out when you stir.

Lid Required: You’ll need a lid to cover the pan while the orzo cooks. If your skillet doesn’t have one, no worries—just cover it tightly with foil.

No skillet? No problem! A wide, shallow Dutch oven or braiser works like a charm.