Name: Lemon Chicken Orzo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound chicken breasts, chopped into large bite size pieces; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, diced (or 1 teaspoon onion powder); 4 garlic cloves, minced (or 1 teaspoon garlic powder); 1 1/2 cups orzo pasta (uncooked); 2 medium zucchini and/or yellow summer squash, grated (optional); 1 12-ounce can evaporated milk; 2 tablespoons cornstarch; 2 3/4 cups low sodium chicken broth; Zest and juice of 1 large lemon (1/4 cup juice); 1 teaspoon chicken bouillon or better than bouillon; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup shredded mozzarella; 1/4 cup feta cheese; 1/4 cup chopped basil; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh parsley

There’s something so fresh and comforting about this Lemon Chicken Orzo Recipe. The bright citrus paired with tender chicken and creamy orzo just works perfectly for an easy dinner that feels special without the fuss.

A creamy risotto dish fills a large round white pan with light golden tones and small pieces of cooked chicken mixed throughout the thick rice. On top, three grilled lemon slices with charred marks rest near the center, surrounded by sprinkled white cheese crumbles and chopped green herbs. A small cluster of fresh basil leaves adds a pop of bright green near the lemon slices, and a gold spoon is placed on the left side of the pan. The pan sits on a white marbled surface with a few scattered green leaves around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Orzo Recipe
Top Tip
How to Serve Lemon Chicken Orzo Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Orzo Recipe

Why You'll Love This Recipe

I remember the first time I made this lemon chicken orzo recipe—it instantly became one of my go-tos on busy evenings. It’s the kind of meal that’s cozy but bright, full of flavor without tons of complicated steps.

Bright and Creamy: The lemon zest and juice cut through the creamy orzo for a delicious balance you won’t get tired of.
Simple Ingredient List: With pantry staples and a couple fresh items, you can whip this up anytime.
Quick and One-Pot: Everything cooks in one pot which means less cleanup—something I cherish after a long day.
Customizable: You can easily swap veggies, proteins, or cheeses to suit your tastes or what’s in the fridge.

A close-up image of creamy orzo pasta layered in a white bowl with a slightly rough edge; the orzo is light beige with small visible herbs mixed throughout, giving it a speckled green and black look. On top, there is a sprinkle of finely chopped fresh green herbs and small bits of white cheese, adding color contrast. To the side, a slice of grilled lemon with a golden-brown charred texture is resting over the orzo. The background shows a white marbled surface, adding a soft, clean look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role in building deep flavor and luscious texture. The chicken is seasoned simply to let the lemon and herbs shine through, while the orzo brings comforting creaminess that’s boosted by the evaporated milk and a touch of butter.

Flat lay of raw chopped chicken breast pieces seasoned with paprika and pepper, a small white bowl of olive oil, a small white bowl of butter, a small white bowl of minced fresh garlic cloves, a small white bowl of diced onion, a heap of uncooked orzo pasta, two fresh medium zucchinis, one large lemon sliced in half with visible zest, a small white bowl of evaporated milk, a small white bowl of cornstarch, a small white bowl of low sodium chicken broth, a small white bowl with a lump of chicken bouillon powder, a small white bowl of shredded mozzarella cheese, a small white bowl of crumbled feta cheese, fresh basil leaves, fresh dill sprigs, fresh parsley sprigs, all arranged symmetrically on simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Choosing boneless, skinless chicken breasts keeps the dish lean and quick to cook, plus they absorb the seasoning nicely.
Paprika, salt, pepper: These simple seasonings give the chicken a subtle smoky and savory base before everything simmers together.
Olive oil: A good quality olive oil adds richness and helps brown the chicken for flavor depth.
Butter: Adds a silky richness to the sauté, enhancing the orzo’s creaminess.
Onion and garlic: Fresh aromatics create the savory backbone, though powder versions work in a pinch.
Orzo pasta: Its tiny, rice-like shape cooks quickly and soaks up the lemony broth perfectly.
Grated zucchini/summer squash: Optional, but a great way to sneak in veggies while adding mild sweetness and moisture.
Evaporated milk: Thickens the sauce gorgeously and adds a creamy texture without heaviness.
Cornstarch: Helps to gently thicken the broth into a luscious sauce without clumping.
Chicken broth and bouillon: Essential for a savory, flavorful base that ties everything together.
Lemon zest and juice: The star ingredients that bring brightness and a vibrant tanginess to the whole dish.
Dried thyme, fresh herbs, mozzarella, and feta: Layers of herbaceous flavor and melty, tangy cheese complete the meal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adapting this recipe depending on what I have around or what mood I’m in. The basic lemon chicken orzo is fantastic, but it’s easy to mix things up and make it your own.

Swap Proteins: I've subbed in rotisserie chicken before for an ultra-quick version or even shrimp when I crave seafood. It holds up beautifully.
Extra Veggies: One time, I threw in sautéed mushrooms and spinach, which added depth and color. Frozen peas stirred in at the end work great too.
Cheese Variations: Switching feta for Parmesan or mozzarella for a sharper gouda can totally change the flavor profile and keep things interesting.

Step-by-Step: How I Make Lemon Chicken Orzo Recipe

Step 1: Season and Sear the Chicken

I always pat the chicken dry with paper towels first—that helps it brown beautifully instead of steaming. Then I sprinkle paprika, salt, and pepper evenly over the pieces. Heat olive oil over medium-high in a large pot or braiser, and add chicken in a single layer. Cook until most of the chicken is opaque but not fully cooked through, about 3-4 minutes, turning as needed. Remove it to a plate while you cook the orzo.

Step 2: Build Flavor with Onions, Garlic & Orzo

Using the same pot with the chicken drippings, melt butter over medium-high heat and add diced onions. I sauté them for about 4 minutes until soft and fragrant, then add the orzo. Toasting the orzo for about 2 minutes adds a lovely nutty flavor. Toss in grated zucchini and minced garlic and cook for another couple of minutes until the onions are tender and everything smells amazing.

Step 3: Pour in Liquids and Simmer

Next, stir in the evaporated milk, then whisk chicken broth and cornstarch until smooth and pour it in as well. Add lemon juice and zest, the bouillon, thyme, salt, and pepper, then nestle the chicken pieces back into the pot. Cover and bring to a gentle simmer. Reduce the heat to medium-low and let it cook for 8-10 minutes, stirring every couple minutes so the orzo doesn’t stick or burn. If it looks dry but the orzo isn't tender yet, add a splash more broth. The goal is a creamy consistency like risotto, so some liquid will likely remain.

Step 4: Finish with Cheese and Herbs

Once the orzo is perfect, stir in the shredded mozzarella until melted and gooey, then fold in the feta and fresh herbs—basil, dill, and parsley bring it all together. Taste for seasoning and adjust with more lemon juice or salt if needed. If you want it even saucier, add a little more broth or a splash of cream—trust me, this step is all about what you love.

Top Tip

Over the years, I’ve learned a few little tricks that totally elevate this Lemon Chicken Orzo Recipe. These tips help you nail texture and flavor every time, even if you’re in a hurry.

Patting Dry Chicken: Dry chicken sears better, giving you those golden crispy edges instead of a steamed, pale look.
Using Evaporated Milk: This is the secret for creaminess without adding heavy cream, keeping it lighter but rich.
Constant Stirring: Whisk and stir often during the orzo simmer to keep it from sticking and burning at the bottom.
Add Bouillon: Don’t skip the chicken bouillon! It brings a depth that just chicken broth can’t quite achieve on its own.

How to Serve Lemon Chicken Orzo Recipe

Garnishes

I usually sprinkle a little extra chopped fresh basil or parsley on top for a pop of color and fresh flavor. Sometimes I add an extra squeeze of lemon right before serving for an extra bright kick. If you’re into heat, a pinch of red pepper flakes works beautifully too!

Side Dishes

This lemon chicken orzo pairs wonderfully with a simple green salad or roasted vegetables like asparagus or Brussels sprouts. For warmer months, light steamed green beans tossed with garlic butter is a lovely side. If you want some carbs on the side, a chunk of crusty bread is perfect for soaking up any extra sauce.

Creative Ways to Present

For a dinner party, I like to serve this straight from a beautiful ceramic pot so everyone can scoop their own. Garnishing with edible flowers or microgreens adds a special touch. It also makes a great filling for stuffed peppers or baked tomatoes if you want to dress it up for guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps really well for up to 5 days. The flavors mellow out and the dish tastes even better the next day!

Freezing

I’ve found that freezing lemon chicken orzo isn’t the best idea—the texture of the orzo changes and you lose some of that creamy quality. I recommend enjoying it fresh or within a few days refrigerated.

Reheating

For quick reheating, I zap single servings in the microwave for about a minute, stirring halfway through. For larger portions, gently warm it on the stove with a splash of broth or milk to bring back that luscious creaminess.

Frequently Asked Questions:

Can I make this Lemon Chicken Orzo Recipe dairy-free?

Absolutely! You can swap the butter for olive oil, omit the mozzarella and feta, or use dairy-free cheese alternatives. Also, opt for coconut milk or a creamy nut milk instead of evaporated milk to maintain the creamy texture.

How do I prevent the orzo from sticking during cooking?

Stir frequently while the orzo simmers to keep it from sticking to the pot’s bottom. Also, make sure there’s enough liquid in the pot, and if it starts to dry out before the orzo is tender, add a bit more chicken broth. This keeps it creamy and prevents burning.

Can I use dried herbs instead of fresh?

Yes! If you don’t have fresh herbs, feel free to use dried ones. Just remember to use about one-third of the amount of fresh herbs called for, since dried herbs are more concentrated. For instance, use 1 teaspoon dried dill instead of 1 tablespoon fresh. The flavor will still be lovely!

How can I make this recipe vegetarian?

To make a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. You can add hearty veggies like mushrooms, eggplant, or roasted chickpeas for protein and richness. Because the broth and lemon flavors are key, this works really well with those tweaks!

Final Thoughts

This Lemon Chicken Orzo Recipe has a special place in my weeknight dinner rotation because it feels both homemade and a little indulgent without much effort. I genuinely think you’ll enjoy the bright, creamy flavors and the ease of one-pot cooking. Give it a try—you might just find this is your new favorite comfort-meets-fresh meal.