Lemon Garlic Orzo With Chicken – Bright, Comforting, and Weeknight-Friendly

This is the kind of meal you make when you want something cozy but not heavy. Tender chicken, a lemony garlic sauce, and silky orzo come together in one pan with minimal fuss. It tastes fresh, creamy (without loads of cream), and feels restaurant-worthy.

The best part? It’s weeknight-easy and reheats well. If you like balanced flavors—zesty, savory, and just a little buttery—you’ll want this in your rotation.

What Makes This Special

This dish hits that sweet spot between comfort and brightness.

Orzo cooks like rice but eats like pasta, soaking up all the lemon-garlic goodness. The chicken is seared for flavor, then simmered gently so it stays juicy. A touch of butter and Parmesan adds richness without turning it heavy.

It’s simple, flexible, and comes together in one pan for easy cleanup.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Orzo: 1.5 cups dry orzo pasta
• Lemons: 2 large (zest and juice)
• Garlic: 4–5 cloves, minced
• Onion or Shallot: 1 small, finely diced
• Chicken Broth: 4 cups, low-sodium
• Olive Oil: 2–3 tablespoons
• Butter: 2 tablespoons
• Parmesan Cheese: 1/3 cup finely grated (plus more for serving)
• Fresh Herbs: Parsley or basil, chopped (about 1/4 cup)
• Greens (optional): 2 cups baby spinach or chopped kale
• Red Pepper Flakes (optional): A pinch for heat
• Salt and Pepper: To taste

Step-by-Step Instructions

1. Prep the chicken. Pat the chicken dry and cut into bite-size pieces. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a light sprinkle of red pepper flakes if using. Zest one lemon and set the zest aside.
2. Brown the chicken. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat.

   Add the chicken in a single layer and sear for 2–3 minutes per side until lightly browned. Don’t fully cook it yet. Transfer to a plate.

3. Sauté aromatics. Lower the heat to medium.

   Add another tablespoon of olive oil, then the diced onion (or shallot). Cook 2–3 minutes until translucent. Add the minced garlic and lemon zest, and cook 30–45 seconds until fragrant.

   Don’t let the garlic brown.

4. Toast the orzo. Stir in the dry orzo and 1 tablespoon butter. Toast for 1–2 minutes, stirring, until the orzo smells nutty and turns slightly golden.
5. Deglaze and simmer. Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a gentle boil.

   Reduce the heat to a steady simmer.

6. Cook the orzo. Simmer uncovered for 7–9 minutes, stirring occasionally so the orzo doesn’t stick. The liquid will start to reduce and thicken.
7. Add chicken and greens. Return the chicken and any juices to the pan. Stir in the spinach (or kale).

   Cook 3–4 more minutes, until the chicken is cooked through and the greens are wilted. If the mixture gets too thick, add a splash of warm broth or hot water.

8. Finish with lemon and butter. Turn off the heat. Stir in the remaining 1 tablespoon butter, the juice of 1–1.5 lemons (about 3–4 tablespoons), and the Parmesan.

   Taste and adjust with more lemon, salt, or pepper as needed.

9. Garnish and serve. Sprinkle with chopped parsley or basil. Add extra Parmesan and a drizzle of olive oil if you like. Serve warm.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm gently on the stove or in the microwave with a splash of broth or water to loosen.

  Stir in a squeeze of lemon to refresh the flavors.

• Freeze: You can freeze it for up to 2 months, but the orzo may soften. Thaw overnight in the fridge and reheat with extra broth.

Why This is Good for You

There’s a solid balance of protein, carbs, and fat here. Chicken brings lean protein, helping you feel full without weighing you down.

Orzo gives you satisfying energy, while lemon and garlic bring antioxidants and flavor without extra calories. Spinach adds iron and vitamins, and a moderate amount of olive oil and Parmesan offers healthy fats and calcium. It’s a feel-good meal that still tastes like comfort food.

What Not to Do

• Don’t overcook the chicken. Sear it first, then finish it gently in the broth so it stays tender.
• Don’t skip toasting the orzo. That quick toast adds a nutty base and helps the texture stay pleasantly al dente.
• Don’t drown it in lemon too early. Add most of the lemon at the end to keep the flavor bright and fresh, not bitter.
• Don’t forget to stir. Orzo likes to settle; stir occasionally so it doesn’t stick or clump.
• Don’t overload with salt upfront. Broth and Parmesan are salty.

  Season gradually and taste as you go.

Alternatives

• Protein swaps: Try shrimp (add in the last 3–4 minutes), leftover rotisserie chicken (stir in at the end), or chickpeas for a vegetarian option.
• Pasta swaps: Use small shapes like ditalini, small shells, or couscous. Adjust liquid and timing as needed.
• Dairy-free: Skip the butter and Parmesan. Use olive oil and finish with nutritional yeast for a savory note.
• Gluten-free: Use gluten-free orzo or sub rice.

  If using rice, add more liquid and extend the cook time.

• Veggie boosts: Add peas, asparagus tips, zucchini, or cherry tomatoes. Stir delicate vegetables in during the last few minutes.
• Herb twists: Swap parsley for dill, basil, or mint. Dill is especially good with lemon.
• Creamier finish: Stir in a splash of cream or a spoonful of Greek yogurt off the heat.

FAQ

Can I make this ahead?

Yes.

Cook it, cool it, and refrigerate for up to 4 days. Reheat with a splash of broth and a little lemon to bring the flavors back to life.

What if I only have pre-cooked chicken?

No problem. Skip the browning step.

Start with the aromatics and orzo, then stir in the cooked chicken near the end just to warm through.

How do I keep the orzo from getting mushy?

Simmer gently and check early. Orzo continues to soften as it sits, so aim for slightly al dente at the end of cooking. Add liquid gradually rather than all at once if you’re unsure.

Can I use bottled lemon juice?

Fresh lemon juice tastes brighter and cleaner.

If bottled is all you have, use it, but start with less and taste as you go. Fresh zest makes a big difference.

Is Parmesan essential?

It adds depth and a savory finish, but the dish is still tasty without it. If skipping, add a pinch more salt and a drizzle of good olive oil, or use nutritional yeast for a cheesy note.

What pan should I use?

A wide skillet or a Dutch oven works best.

You want enough surface area to brown the chicken and room for the orzo to cook evenly.

Can I make it spicier?

Yes. Add extra red pepper flakes with the aromatics or finish with a spoonful of Calabrian chili paste.

How can I make it more saucy?

Add 1/2 to 1 cup extra warm broth at the end and stir until it’s silky. A small knob of butter or a splash of cream can also increase the sauce richness.

Wrapping Up

Lemon Garlic Orzo with Chicken is light, flavorful, and satisfying without being fussy.

It’s the kind of one-pan dinner that earns a spot in your weekly lineup because it’s fast, flexible, and full of fresh flavor. Keep lemons, orzo, and broth on hand, and you can build the rest around whatever you have. Make it once, and you’ll know exactly why it’s a crowd-pleaser.