Lemon Chicken Orzo Pasta

Lemon chicken orzo pasta is a satisfying one pan meal featuring garlicky chicken, creamy orzo, spinach and sun dried tomatoes. This rich orzo cooks right with the chicken in a rich mixture of butter, broth, and wine. Easy enough for any night but delicious enough for entertaining!

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Lemon chicken orzo pasta is one of my favorite kinds of meals.

It’s really easy and cooks in one large pan, which also makes cleanup pretty minimal.

And beyond the ease, it’s so delicious.

It’s rich, creamy, and cheesy but bright with white wine and lemon.

*Chef’s kiss* perfection.

Plus it really is a complete meal in one pan.

You’ve got chicken sauteed with garlic butter and then braised the rest of the way in the broth wine mixture so it’s super tender.

Then of course you have your orzo pasta as the carb component.

And for some veggie action we have spinach and sun dried tomatoes.

With these flavors, it’s similar to Marry Me Chicken Pasta but this lemon chicken orzo uses no cream.

All the bases covered in one pot in just about thirty minutes.

So you’ve got a perfect busy night meal but also one that feels special enough to serve to company or for date night at home.

Ingredients and Kitchen Supplies

Here’s what you need to make lemon chicken pesto:

• Chicken Breast – We dice the chicken breast into bite sized pieces, but you could also cut it into strips if you like.
• Butter – This helps to give the orzo a bit of a creamy texture.
• Garlic – You can dice your own or use a garlic press.
• Orzo – Orzo is a very small pasta, almost like rice, found with other pastas in the grocery store.
• Wine – You want to use a dry white wine. Avoid red wines for this recipe since they are very over-powering.
• Chicken Broth – We use the chicken broth to cook the orzo and let it plump. The broth adds some extra flavor.
• Spinach – Baby spinach adds some color and nutrients to the lemon orzo pasta.
• Sundried Tomatoes – You can dry your own tomatoes at home if you like, or get a jar or bag of dried tomatoes at the grocery store.
• Lemon – We use freshly squeezed lemon juice for a brighter flavor, but in a pinch, you could use bottled lemon juice.
• Parmesan – Parmesan cheese adds some extra flavor and makes for a great topping.

You may also want the following equipment:

• Garlic Press
• Large Skillet

How to Make Lemon Chicken Orzo Pasta

1. Prep and brown the chicken.

Slice your chicken breasts into small, bite sized pieces, while you melt butter in a large skillet.

Once the butter has melted, add the crushed or minced garlic to the pan.

Add in the chicken and stir a bit to coat with butter and garlic.

Allow the chicken to cook, stirring occassionally, until it is just starting to brown on both sides.

2. Cook the orzo with with the chicken.

Once the chicken starts to brown, pour in the white wine and scrap the bottom of the skillet to deglaze it.

Add in the orzo and broth, stirring to combine.

Bring the mixture up to a simmer and allow it to cook down, stirring occassionally.

Simmer for about 10 to 12 minutes or until the orzo is soft and the liquid is gone.

3. Finish up the orzo pasta.

Once the orzo is ready, add in the spinach, sundried tomatoes, and lemon juice.

Stir to combine and allow to heat for about a minute. It is ready when the spinach whilts.

Serve and top with parmesan cheese.

Serving Lemon Chicken Orzo Pasta

Lemon chicken orzo is bested served fresh from the skillet with a healthy dose of parmesan cheese on top.

You can add other Italian cheeses on top too, if you like.

It goes great with homemade garlic bread.

Chicken orzo is a complete meal, so you really do not need a lot of sides.

Storing

You can store leftovers or portion out some meals by placing the cooked orzo in air tight containers.

It should stay fresh in the fridge for about 2 to 3 days.

We don’t recommend freezing lemon chicken orzo pasta because the orzo can get mushy when defrosting and reheating.

You can reheat stored orzo in a microwave, but for best results, we recommend adding it to a skillet and adding about a 1/4 to 1/2 a cup of chicken broth to rehydrate the orzo as it cooks.

When reheating, only add a little bit of liquid at a time so it gets creamy again without turning into a soup.

FAQs

Tips and Tricks

• This is a one pot (skillet) meal. You do not need to pre-cook the orzo. It will cook in and absorb the chicken broth.
• Orzo gets creamy on its own without the need for milk or cream.
• For best results, use fresh lemon juice and a dry white wine.
• Make sure to stir the orzo occassionally to make sure it is not sticking to the bottom of the skillet.
• You do not need to fully cook the chicken before adding the broth and orzo. It will finish cooking as the orzo cooks.

Other Orzo Recipes

If you love orzo recipes, check out these.

• Greek Orzo Salad
• Pesto Chicken and Orzo Skillet

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