Description
A creamy, flavorful Chicken Lemon Orzo recipe featuring tender chicken, sautéed vegetables, and a zesty lemon broth with melted mozzarella and feta cheeses, perfect for a comforting and hearty meal.
Ingredients
Scale
Chicken
- 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
Orzo
- 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
Add Later
- 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
Instructions
- Season Chicken: While chicken is still on the cutting board, pat it dry and season evenly with 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/2 teaspoon pepper.
- Cook Chicken: Heat 2 tablespoons olive oil in a 3.75 quart or larger braiser or Dutch oven over medium-high heat. Add chicken and cook until most of it is opaque, about 3-5 minutes, but not fully cooked through. Remove chicken to a plate.
- Sauté Aromatics and Orzo: Melt butter in the drippings over medium-high heat. Add diced onions and sauté for 4 minutes until softened. Add orzo and cook, stirring constantly, for 2 minutes. Add grated zucchini and minced garlic and cook an additional 2 minutes until onions are tender.
- Add Liquids and Seasonings: Stir in evaporated milk. In a separate cup, whisk cornstarch into chicken broth until smooth, then add to the pot. Add lemon zest and juice, chicken bouillon, dried thyme, salt, and pepper. Stir well to combine. Return chicken to the pot and stir.
- Simmer Orzo: Cover the pot and bring to a gentle simmer. Reduce heat to medium-low and cook uncovered, stirring every couple minutes, for 10 minutes or until orzo is tender and has a risotto-like consistency. Add extra broth if needed to prevent sticking and to maintain creaminess.
- Finish with Cheese and Herbs: Stir in shredded mozzarella until melted. Add feta cheese along with chopped basil, dill, and parsley. Taste and adjust seasoning with additional lemon juice, salt, and pepper. For a saucier dish, stir in extra chicken broth, milk, or cream as desired.
Notes
- Chicken bouillon enhances flavor; use 1 teaspoon granulated bouillon, 1 bouillon cube (crushed), or 1 teaspoon better than bouillon.
- Protein swaps: Use rotisserie chicken, ground chicken, chicken sausage, lean ground beef, Italian sausage, shrimp, or salmon.
- Vegetable additions: Try mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn, or spinach (add peas and spinach after simmering).
- Cheese swaps: Replace feta with Parmesan and mozzarella with Gouda, Havarti, cheddar, or Pepper Jack for different flavors.
- Storage: Keep in an airtight container in the refrigerator up to 5 days; does not freeze well.
- Reheating: Microwave small portions for 1 minute, stirring and reheating in 15-second intervals. For larger portions, reheat gently on stovetop with added broth or milk to restore creaminess.
- Meal prep: Chicken, lemon zest, juice, aromatics, zucchini, and cheese can be prepared in advance and stored in the fridge for up to 3 days separately.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
