lemon chicken orzo

This lemon chicken orzo recipe is creamy, comforting, made in one pot (for fewer dishes!), and comes together in about 30 minutes.

Lemon Chicken Orzo

olive oil

butter

onion

garlic (minced)

Italian seasoning

orzo pasta

chicken broth

lemon juice

heavy/whipping cream

chicken

parmesan cheese

(packed) fresh baby spinach

Salt & pepper (to taste)

Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.

Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).

Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don&#039;t want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.

Stir in the chicken.

Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt &amp; pepper as needed and serve immediately.

This Creamy Lemon Chicken Risoni (Orzo), comes together in just over 30 minutes, all cooked in the one pan with minimal prep and washing up! It’s comforting, delicious and makes the perfect weeknight meal.

Creamy Lemon Chicken Risoni (Orzo)

tsp garlic

oregano

tsp sweet paprika

onion powder

tsp sea salt flakes

black pepper

g (11/2 oz) butter

lemon,

(200 g) risoni (orzo), uncooked

chicken stock

(250 ml) thickened (heavy) cream

tsp dijon mustard

(60 g) baby spinach leaves

(100 g)

Sea salt flakes,

Lemon balm or freshly chopped parsley, for garnish (optional)

In a shallow dish, combine the chicken with the garlic, oregano, paprika, onion powder, olive oil, salt and pepper. Use clean hands to ensure the chicken is evenly coated in the marinade.

Heat a large, deep, heavy-based frying pan over medium–high heat and cook the chicken for 4–5 minutes on each side or until just cooked through. 

Add the butter and scatter the lemon slices around the chicken in the last 2 minutes of cooking to caramelise (the juices will release in the pan and create a beautiful flavour). Set the chicken and caramelised lemon slices aside on a plate.

To the same pan, add the risoni, chicken stock, cream, lemon juice and mustard. Stir and bring to a simmer.

Once simmering, reduce the heat to medium–low so that it is bubbling gently. Cook for 10–12 minutes, uncovered, stirring regularly.

Turn the heat off and remove the pan from the heat. Stir the spinach leaves and parmesan through the risoni. Season with the pepper and salt to taste. Cover and allow to sit for 2–3 minutes (see note 2 below for tips).

Serve the risoni topped with the cooked chicken (slice first if desired). Top with the caramelised lemon slices before serving and garnish with lemon balm or parsley (if using). 

My family loved this dish. My husband gave it 10 out of 10! Not too difficult either.

❤️ Delicious ❤️
Simple, quick &amp; delicious. Another winner for us.

Looks amazing. Any suggestions for a GF option? Can you use rice instead of risoni by chance?

This was delightful Nicole! 🙌♥️ whole family loved it even my 19 month old 🤌 wonderful flavours and quick and easy dish

Insanely delicious &amp; SUPER simple! That is an absolute win for my household &amp; this will definitely be in weeknight meal rotations from now on!

This is delicious, so easy and minimal mess. My new favourite 👏

Initially, I didn’t expect much from this recipe. I just wanted something quick. But wow I was blown away! I love it. There’s something so comforting about this dish.

Made this for dinner tonight and it was so delicious! Adding it to the king list of recipes from this site that I make regularly:)

This is delicious (currently eating it while I type!) I didn’t have cream so I added a cup of evaporated milk and it still worked perfectly. 

Thanks for another fab and fast recipe 🤩

This was great! So simple, no prep, perfect weeknight night meal

This recipe is so so good!  Probably one of the best I’ve found online in awhile. Made with mushrooms and zucchini and it’ll definitely be added to the rotation

Made this last night and it was delicious! Added some chilli flakes for a little extra kick

Absolutely delicious. I added courgette and pepper. Also did this with risotto rice as I couldn’t get orzo. Will definitely make this again!

Absolute favorite. Me and my husband make it almost every week now

Tasty! 
A new favourite in our fortnightly meals!

My husband said it was fantastic and ate so many helpings, I had zero leftovers. Kids loved it too. I did not need to add any extra salt as the broth and parmesean was plenty. Only suggestion (bc my kids are picky) would be to chop the spinach up before adding. Thank you!

This was delicious! The while family loved. Will definitely make again.Thanks for sharing.

This was so delicious! The lemon was perfect but subtle, chicken seasoned perfectly and complimented the orzo perfectly. I will definitely be making this again!

Wow this was absolutely delicious! Will be a regular dinner for sure!

This was so wonderful! I added dill, lemon zest, and Greek oregano to my chicken and then substituted some of the Parmesan for Feta cheese. My husband has declared it to be "spanikopita rice." Needless to say, it's a keeper

This is one of the most delicious, satisfying, comforting meals I’ve ever had! My husband and I both said this is now one of our top favorite dishes - we couldn’t decide if we loved this one more, or your Creamy Garlic Chicken recipe! Both are so cozy, tasty, and amazing. Thank you for sharing your recipes with us all!

A new go-to! So easy &amp; so good! Easy to modify for whatever you have on hand! I used half-and half because I didn’t want to run out for heavy cream, and once I was done cooking I realized I was out of Parmesan! No matter, my whole family (6, 7, &amp; 9 year olds plus dad &amp; myself) asked for seconds… would be great with broccoli or asparagus as mentioned. A perfect weeknight meal for autumn! I followed timing in the recipe and wouldn’t change a thing!

This is on my regular rotation ..... at least every other week!!

We absolutely love this recipe. Easy but delicious.

Make this recipe every other week, love it so much!

https://www.youtube.com/watch?v=S4-sU3bOWIc

CHICKEN

2 boneless, skinless chicken breasts, halved horizontally to make 4 thinner steaks (see note 1 for using chicken thighs)
1 tsp freshly minced garlic
1 tsp dried oregano
1 tsp sweet paprika
1 tsp onion powder
4 tbsp olive oil
1 tsp sea salt flakes
¼ tsp cracked black pepper
40 g (11/2 oz) butter
1 lemon, cut into slices

RISONI (ORZO)

1 cup (200 g) risoni (orzo), uncooked
2 cups (500 ml) chicken stock
1 cup (250 ml) thickened (heavy) cream
2 tbsp lemon juice
1 tsp dijon mustard
2 cups (60 g) baby spinach leaves 
1 cup (100 g) freshly grated parmesan, plus extra for garnish
¼ tsp cracked black pepper
Sea salt flakes, to taste
Lemon balm or freshly chopped parsley, for garnish (optional) 

View the full recipe here 👇🏻 or head to my website (link in bio), for full printable recipes!
https://simplehomeedit.com/recipe/creamy-lemon-chicken-risoni-orzo/
 
Want more? I have a cookbook! THE SIMPLE DINNER EDIT is now available! It’s filled with over 80 easy, delicious dinner ideas and time saving tips. Available at all major retailers where books are sold. 
https://simplehomeedit.com/the-simple-dinner-edit/

An easy, one-pan, dump-and-bake dinner with just 10 minutes of prep!

garlic powder

baby spinach leaves, (coarsely chopped)

lemon ((about 1 teaspoon))

cheese

Parmesan cheese and fresh chopped herbs

Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, Alfredo sauce, garlic powder, onion powder, and Italian seasoning. Stir in the chicken and uncooked orzo. Cover tightly with aluminum foil and bake for 30 minutes.

Uncover; stir the orzo gently with a fork. At this point you should check the orzo to make sure that it is al dente (still quite firm but with a tender bite). There will still be a good amount of liquid in the pan, and that’s fine – the pasta will absorb most of the remaining liquid as it finishes in the oven. If the orzo is still too hard after 30 minutes, just cover the dish again and return it to the oven until the orzo is al dente. Then move on to the next step.

Stir in the spinach, lemon zest, and lemon juice. Sprinkle the cheese over top.

Bake uncovered for about 5 more minutes (or until the cheese melts and the pasta is tender). If you want the top crispy and brown, place it under the broiler for a minute or two (keep a close eye on it so that it doesn’t burn). Garnish with freshly grated Parmesan and chopped fresh herbs, if desired.

I was short on alfredo sauce, so I had to adjust for that but it still turned out perfect! My kids loved it too.

This was a delicious, easy recipe to prepare.  I needed to half the recipe based on my family size and it was superb.  I used rotisserie chicken which was a real time saver and tasty too! The cooking directions were accurate. I also steamed some broccoli, had hot Itaian bread and made a big green salad.  Perfecto!

This Lemon Chicken Orzo pasta recipe is a quick, easy and delicious meal. It’s also all made in one pot for convenience and is ready in about 30 minutes. It’s so good, you’ve GOT to try it!

Creamy Lemon Chicken Orzo

Chicken breast (approx. 4) (Skinless and boneless | Chopped)

Olive oil

Garlic

tsp Oregano

Orzo

650 ml Hot chicken stock

150 ml Double cream

120 g Spinach

Lemon

g Parmesan (Grated)

In a large, deep frying pan, heat the oil over a medium heat. When it&#39;s hot, carefully add the chicken pieces. Cook for 5 minutes stirring occasionally until all sides are starting to colour.

Reduce the heat and add the garlic and oregano. Stir for 3-5 minutes until the garlic is softened.

Add the orzo, stock, lemon zest and plenty of pepper, give everything a good stir and put the lid on.

Cook for 10-15 minutes, or until both the chicken and orzo are cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo or chicken is cooked, add a splash of water.)

Turn the heat to the lowest setting add the cream, spinach and lemon juice - continue to stir very well for 1-3 minutes until the spinach is wilted and the cream is heated through.

Turn off the heat and stir in the parmesan.

Great and quick evening meal. We often switch the spinach to peas and it’s still great!

Love this recipe. Works beautifully . Love how your website works it's so smart. With extra portions,swaps and lists. Such a great addition to family cooking. Thankyou.

Excellent. I've done a similar recipe by someone else before but came across this one when looking for it. I doubled up for a family of 5 with a little left over. Really handy that there's an automatic calculator for this. Would recommend it. Probably used 3/4 of the stated parmesan amount and was great. Will be doing it again. Thank you!

This was lovely and really easy to make! My only issue was that I found the parmesan to be too overpowering .. I’ll definitely make it again just with less parmesan so I can enjoy the other yummy flavours..

Could you use Cream Cheese in this instead of double cream?

This was quite rich, but absolutely delicious! Will definitely make again, possibly reducing the amount of parmesan and swapping the double cream for crème fraiche perhaps.

Have tried several of Sarah's recipes, my family have loved them all.
Our new favourite is creamy lemon chicken with Orzo.

Lovely ! Put a little red and black pepper in it for some kick and it was sensational.

Absolutely delicious 😋 Thank you. 
Will definitely make again but on a larger scale next time we have people over

Quick and simple to make - light and refreshing ideal for the summer

I didn’t think you could make a better orzo recipe than the marry me chicken orzo but you actually have! This is such a delicious recipe. It’s really easy to make but has so much flavour. Both of my daughters loved it too! This will definitely become a family favourite!

Is the second time I made it tonight - but didn’t have spinach in so subbed that for asparagus, broccoli and Petit pois - really delicious and so easy to make. Another winner winner chicken dinner! Going to be a regular in our house - we all loved it 🥰

This was amazing! Super easy to make and tasty. Highly recommend. Will be doing it again. Not really had orzo pasta before, I can see it being a stable in our house

A quick and delicious recipe, will be a regular feature on my meal plan!

Such a simple recipe with delicious flavours, will now be a regular on my meal plan!

This delicious creamy lemon chicken orzo is the perfect weeknight meal! It&#39;s packed with bright and citrusy flavors, and it&#39;s creamy and cheesy.

chicken breasts (pounded to 1/2 inch thick evenly)

Italian seasoning (divided)

Salt and pepper

unsalted butter

garlic,

baby spinach (packed)

heavy cream (plus more to taste)

parsley

Season the chicken breasts with a few drizzles of olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Kosher salt (about ½ teaspoon per breast), and ground black pepper.

In a large skillet, heat a few generous drizzles of olive oil over medium heat. Cook the chicken, about 6 minutes per side, or until fully cooked through in the center. Remove from the skillet and let it rest for 10 minutes. Then, slice.

In the same skillet, melt the unsalted butter. Then, sauté onions until softened. Next, add the minced garlic and the remaining 1 teaspoon of Italian seasoning, and sauté for another 1 minute until fragrant.

Stir in the orzo pasta for about 2 minutes, followed by the chicken broth. Season with salt and pepper to taste. Bring to a low boil, then reduce to a simmer. Cover and cook for 12 minutes.

Once the orzo is tender, uncover and stir in the spinach, heavy cream, and parmesan cheese.

Finish with lemon zest and freshly squeezed lemon juice (to taste).

Serve with the sliced chicken on top, and garnish with lemon slices and Italian parsley.

I followed the recipe exaclty but the orzo was very watery after the 12 mins, it did however thicken up after adding a little less cream than what the recipe called for otherwise was very delicious. I used boneless thighs. Will definatelyt make again.

My husband and toddler love this meal! We’ve added it to our favorites list. our only suggestion is doubling the recipe for 3 people

Really yummy recipe but there’s no advantage for it to be a “one pan” meal other than dirtying fewer dishes. Would be faster and fresher to start the orzo and chicken at the same time in separate pans. Will be making it again regardless!

I made this for supper tonight and it was absolutely delicious! Very flavourful, the garlic and lemon flavours are spot on!! I followed the recipe exactly as listed and I wouldn’t change a thing. Thank you for this

This is me and my husbands new favorite meal!! Super easy and delicious!

This was a hit! Easy for a weeknight and most ingredients we already had on hand. We had a large lemon so we only used about half of the juice, I think any more would have been too overpowering. This will also be my new go-to “blank canvas” grilled chicken. Came out perfectly!

This one-pot lemon chicken orzo comes together in under 35 minutes, making it the perfect easy weeknight dinner!

Lemon Chicken Orzo Pasta

olive oil (divided)

chicken breasts

salt and pepper

orzo

asparagus

spinach (or kale)

lemon

Parmesan cheese (plus more for serving)

Heat 2 teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.

Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion. Sauté for one minute or until the onion starts to soften.

Add in the orzo and garlic and sauté for about a minute. Pour in the chicken broth, stir everything together and bring it to a boil.

Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 5 minutes and then add the asparagus. Simmer covered for an additional 5 minutes, then add the spinach. Cook for one minute or until spinach is wilted. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.

Add the cooked chicken back into the skillet and stir in the lemon zest, lemon juice and Parmesan cheese until everything is combined. Garnish with more Parmesan cheese, if desired. Serve immediately and enjoy!

Have made a similar but much more complicated recipe.  This version was far easier AND every bit as dee-lish!

I just finished making this for dinner &amp; it's fantastic! Super easy to make &amp; quick too.  Thanks for a great recipe!

Easy to follow directions and everything tastes really good! Literally eating it right now. 

Excellent meal!! My wife and I absolutely loved it!  I have saved this because I know I will make it again’

Hi! Has anyone made this with rice? Wondering how much liquid/cook time difference you did. Thank you!!

So good! I always get nervous when I don’t have to add any sauce but this was so creamy and delicious! 

This was delicious! Next time I would add crushed red pepper and more orzo!

Just made the recipe according to your directions and ingredients 
Very easy and yummy! Will definitely make again!,
My husband really liked it too

Jus made this and it was so YUMMY! Thinking next time I will use broccoli instead of asparagus to change it up a bit but very good! 

Just finished eating this for dinner and it was delicious and easy! It seemed like a lot of water was left before I added the spinach but it was perfect after the spinach cooked, and I stirred in the cheese. I had a small amount of sun dried tomatoes(dry) so I threw them in with the spinach. It added even more flavor. Definitely will make this again! Thanks!

https://content.jwplatform.com/videos/BzHQtDsv.mp4

One Pot Lemon Chicken, Spinach and Asparagus Orzo_2020L

This one-pan recipe features chicken breasts and orzo cooked together with lemon, garlic, and a splash of cream to tie it all together. It&#039;s delicious, creamy, and perfect for a weeknight meal that&#039;s ready in under 30 minutes.

olive oil (added

tsp salt

tsp black pepper

basil

thyme

tsp smoked paprika

orzo pasta (uncooked)

tbsp butter (save 1 tbsp to use at the end)

shallot (chopped fine)

garlic (chopped fine)

lemon peels (about 1 inch in length)

lemon (juiced, about 2 tbsp)

white wine (chardonnay)

chicken stock (salted)

heavy cream

parmesan cheese (finely grated)

parsley (to garnish, if desired)

Begin by preparing your chicken by cutting into cubes.Combine the spices in a small bowl and mix to combine.Add the chicken to a medium sized mixing bowl, add the olive oil and toss to combine.Next, add the seasonings and toss again until evenly coated.

To a large frying pan, set to medium/high heat, add 1 tsp of cooking oil.Next, add the chicken and fry on all sides until just cooked through. Be sure not to overcook the chicken.Remove the chicken from the pan, loosely tent with foil and sent aside while you prepare the orzo.

To the same pan set to medium heat, add 2 tbsp butter. Once melted add the shallot, garlic and lemon peels and cook for about 2 minutes, or until fragrant.

Add the uncooked orzo to the pan and allow to toast for about a minute.

Add the wine and let simmer for 2-3 minutes, or until reduced by half, scrapping any bits from the bottom of the pan.

Add 1/2 cup of stock to the pan, and bring to a light simmer.Once the liquid is nearly absorbed, add another 1/2 cup of broth and repeat the process until all the stock is used and the orzo is cooked through.Remove the lemon peels and discard.Sammy&#039;s tip: frequently stir the orzo to ensure it doesn&#039;t stick to the bottom of the pan.

Add the heavy cream and parmesan cheese and bring to a simmer until thickened. About 2 minutes.Sammy&#039;s tip: taste here to see if you need to add salt -  depending if you used a salted broth or not will determine if you need to add 1/4-1/2 tsp of salt.

Add the chicken to the pan along with the last tbsp of butter and lemon juice and mix to combine.

Garnish with fresh parsley if desired.

Enjoy right away.

Omg the flavors are out of this world!! Thank you Sammy!!

Loved how quickly this came together. Perfect for a busy weeknight!

This Lemon Chicken Orzo is vibrant, packed with flavour and all made in one pan!

Top 8 lemon chicken orzo recipes from across the web

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Creamy Lemon Chicken Risoni (Orzo)

Lemon Chicken Orzo

Creamy Lemon Chicken Orzo

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Lemon Chicken Orzo

Lemon Chicken Orzo

Top 8 lemon chicken orzo recipes from across the web

The most viewed lemon chicken orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Chicken Orzo

Creamy Lemon Chicken Risoni (Orzo)

Lemon Chicken Orzo

Creamy Lemon Chicken Orzo

Lemon Chicken Orzo

Lemon Chicken Orzo Pasta

Lemon Chicken Orzo

Lemon Chicken Orzo

The most viewed lemon chicken orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine