If you’re after a comforting yet refreshingly zesty dish that comes together in one pan, this Lemon Chicken Orzo Pasta is sure to become a weeknight favourite. Coming together in 30 minutes-bursting with flavour from juicy chicken, vibrant lemon, and tender orzo, it’s a simple yet satisfying meal that feels effortlessly elegant.
The fresh lemon with the creaminess of the orzo and the golden, pan-seared chicken just worked so well together. It is now a regular in my dinner rotation. Especially when I want something that feels a little special without too much fuss. I love how it fills the kitchen with cosy, citrusy aromas and how it always gets a smile at the table.
Lemon chicken orzo doesn’t have a single origin story, but rather draws inspiration from several Mediterranean culinary traditions. Particularly Greek and Italian cuisine. Orzo, a rice-shaped pasta, is a staple in Greek dishes like avgolemono, a lemony chicken soup thickened with egg and often made with orzo or rice. The combination of lemon, chicken, and herbs is a classic in Mediterranean cooking, celebrated for its fresh, vibrant flavours. Over time, home cooks and chefs alike began blending these elements into creamy, one-pan pasta dishes like lemon chicken orzo. A modern comfort food that pays homage to its Mediterranean roots while suiting today’s need for quick, nourishing meals.
Why you will love this lemon chicken orzo pasta recipe
One pan cooking. Since this is a one pan lemon chicken orzo, it means there is just one cooking pot to wash up after, making clean up a total breeze!
Quick cooking. This whole lemon chicken orzo pasta recipe requires no marinating or lots of time consuming chopping, grating or preparation. This makes it a perfect weeknight family meal when you want to have food on the table in under a half hour.
Easy to find ingredients. All the ingredients used to make this chicken orzo pasta are easily available in most grocery stores, making this a super accessible dish for everyone to make!
Ingredients notes
- Chicken thighs: an essential ingredient in making this lemon orzo chicken! We used boneless thighs with the skin still on, so we could get a gorgeous crispy finish to the chicken.
- Salt and pepper: balances and rounds off the flavours in the dish. Do taste and adjust to your personal preference.
- Lemons: both the zest and juice are used to give the beautiful and bright, fresh and zesty flavour to this chicken and orzo pasta.
- Orzo: This pasta looks like rice granules. It is small and has the same shape, so it cooks quickly and absorbs flavours beautifully. It is absolutely perfect for dishes like this one as it keeps a wonderful creamy and silky texture, much like risotto does.
- Chicken stock: A good chicken stock is vital as it forms the flavourful base of the dish, infusing the orzo with rich, savoury depth that perfectly complements the brightness of the lemon.
- Grana panado: is milder, creamier, and less salty, with a slightly sweeter and more delicate taste compared to Parmigiano Reggiano.
- Spinach: a leafy green vegetable rich in iron, often used in salads, soups, and cooked dishes.
- Rocket: (known as arugula in the US) a peppery, leafy green often used in salads, sandwiches, and pasta dishes for a fresh, slightly spicy kick.
How to make lemon chicken orzo
This lemony orzo pasta makes for a brilliant and easy one-pot mid-week meal! First prepare and cook the chicken before cooking the orzo and plating up, topping with the chicken to serve. So simple!
Step 1: Place the chicken in a large bowl. Add in the oregano, salt, and black pepper. Zest two lemons into the bowl over the chicken and mix it all together to completely coat the chicken.
Step 2: Preheat the pan to medium-high heat. Place the chicken in the pan, skin side down. Allow the fat from the chicken skin to render, then cook to crisp up the chicken on all sides. If your chicken does not have skin, add a small drizzle of oil to the pan to coat before cooking to prevent it from sticking.
Step 3: Once the chicken is cooked through and reaches an internal temperature of 75C/165F remove it from the pan, slice, then cover to keep warm.
Step 4: To the same pan (with the oils that have come off the chicken), tip in the chopped onion and sautée until it becomes translucent. Add the garlic to the pan and stir through.
Step 5: Add in the orzo and half the chicken stock, stirring to cook. Keep adding in the stock gradually until the pasta is just cooked.
Step 6: Squeeze in the juice of 1½ – 2 lemons (depending on how lemony you like it) and tip in the grana pandano cheese. Stir through until the cheese melts.
Step 7: Tip in the spinach and rocket, mixing until the greens are just wilted. Divide the pasta between serving bowls and top with the sliced chicken. Enjoy!
How to serve this dish
This lemon orzo pasta with chicken is a one pot dish, which means it is an all in one dish. However, we enjoy this with some salad on the side and a glass of crisp white wine (for the adults only, of course!).
Can I make this lemon orzo chicken recipe dairy free?
The only ingredient used in this lemon orzo recipe that is based on cow’s milk is grana pandano. However, due to the process involved in making this cheese, it is considered to be lactose free. However, if you are unsure, I would recommend looking at a vegan alternative to parmesan.
How to store lemon chicken orzo
Once cooked, you can store this lemon orzo pasta in the fridge for up to 3 days. Store the orzo and chicken in separate containers, then reheat individually too before serving.
Tips for making the best lemon orzo chicken pasta
- We would highly recommend using a non-stick pan when making this lemon chicken with orzo. This makes for super easy clean up!
- We prefer cooking this using chicken with the skin still on. This allows you to cook the meat without any additional oil, and also results in a crispy skin. We love the texture of this with the smooth and creamy orzo!
- Should you prefer to cook chicken that is boneless and skinless, just add a little extra oil to the pan before cooking to ensure the chicken does not stick during cooking.
- If you find the orzo has absorbed all the stock and still requires more liquid, simply add a splash of water and continue cooking until it achieves the texture you prefer.
- Cook both the chicken and the pasta based on their individual doneness. Please do not rely on the exact timings given here. The timings given in this recipe are purely for guidance only.
Troubleshooting
If you have any questions about this lemon chicken orzo recipe, please drop us a comment below, we would love to help. Additionally, if you enjoyed this lemon chicken with orzo recipe, we would really appreciate if you would leave us a star rating and review below!
Thanks so much for joining us today friends! We really hope you love this lemon chicken orzo recipes as much as we do! Until next time!
Lemon Chicken Orzo Pasta
Ingredients
For the chicken
- 4 chicken thighs boneless with skin
- 1 tbsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 lemon zest
For the pasta
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 250 g orzo
- 500 ml chicken stock
- 2 lemon juice
- 60 g grana pandano
- 80 g spinach
- 20 g rocket
Equipment
- 1 kitchen knife
- 1 shallow cast iron casserole pot
- 1 bowl
Instructions
For the chicken
- Place the chicken in a large bowl. Add in the oregano, salt, and black pepper. Zest two lemons into the bowl over the chicken and mix it all together to completely coat the chicken.4 chicken thighs, 1 tbsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, 2 lemon zest
- Preheat the pan to medium-high heat. Place the chicken in the pan, skin side down. Allow the fat from the chicken skin to render, then cook to crisp up the chicken on all sides. If your chicken does not have skin, add a small drizzle of oil to the pan to coat before cooking to prevent it from sticking.
- Once the chicken is cooked through and reaches an internal temperature of 75C/165F remove it from the pan, slice, then cover to keep warm.
For the pasta
- To the same pan (with the oils that have come off the chicken), tip in the chopped onion and sautée until it becomes translucent. Add the garlic to the pan and stir through.1 small onion, finely chopped, 2 cloves garlic, minced
- Add in the orzo and half the chicken stock, stirring to cook. Keep adding in the stock gradually until the pasta is just cooked.250 g orzo, 500 ml chicken stock
- Squeeze in the juice of 1½ – 2 lemons (depending on how lemony you like it) and tip in the grana pandano cheese. Stir through until the cheese melts.2 lemon juice, 60 g grana pandano
- Tip in the spinach and rocket, mixing until the greens are just wilted. Divide the pasta between serving bowls and top with the sliced chicken. Enjoy!80 g spinach, 20 g rocket
Notes
- We would highly recommend using a non-stick pan when making this lemon chicken with orzo. This makes for super easy clean up!
- We prefer cooking this using chicken with the skin still on. This will allow you to cook the meat without requiring any additional oil, but also results in a delectable crispy skin on the cooked chicken. We love the texture of this with the smooth and creamy orzo!
- Should you prefer to cook chicken that is boneless and skinless, just add a little extra oil to the pan before cooking to ensure the chicken does not stick during cooking.
- If you find the orzo has absorbed all the stock and still requires more liquid, simply add a splash of water and continue cooking until it achieves the texture you prefer.
- Cook both the chicken and the pasta based on their individual doneness, please do not rely on the exact timings given here. The timings given in this recipe are purely for guidance only.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @ourjazkitchen on Instagram.