Lemon Chicken Orzo Recipe
Lemon Chicken Orzo is a bright and comforting one-pan dish
that combines tender pieces of chicken with fluffy orzo pasta, all mixed in a
lemon-butter sauce with garlic, fresh herbs, and a touch of Parmesan. The orzo
cooks in the pan, soaking up the citrus broth, while the chicken remains juicy
and golden from a quick sear. Fresh lemon zest enhances the dish, making it
feel light yet satisfying. It’s perfect for a weeknight dinner or a laid-back
weekend gathering.
Simply Recipes / Ciara Kehoe
Why I love it
I love this recipe because it
offers great flavor with little effort. The lemon-butter sauce is both bright
and rich, creating a balance that highlights the chicken and makes the orzo
feel comforting. It’s a one-pan meal, so cleanup is easy, and the whole family
goes back for seconds. The aroma of garlic, lemon, and herbs fills the kitchen,
instantly brightening the mood and turning an ordinary night into something
special. It’s also flexible enough to work with whatever vegetables or proteins
you have available.
Quick info
Preparation time:
15 minutes
Cooking time:
25 minutes
Total time: 40
minutes
Serves: 4
generous portions
Difficulty level:
Easy
Ingredients
(serves 4)
·
4 boneless, skinless chicken thighs, cut into
bite-size pieces
·
2 tablespoons olive oil, divided
·
Salt and freshly ground black pepper, to
taste
·
1 teaspoon dried oregano
·
1 teaspoon smoked paprika
·
2 cloves garlic, minced
·
1 cup orzo pasta, uncooked
·
2 cups of low-sodium chicken broth
·
½ cup water
·
Zest of 1 large lemon
·
Juice of 1 lemon (about 3 tablespoons)
·
¼ cup grated Parmesan cheese, plus extra for
serving
·
2 tablespoons unsalted butter, cut into small
pieces
·
2 tablespoons fresh parsley, chopped
·
1 tablespoon fresh basil, torn (optional)
Tools
o
Large deep skillet or sauté pan with a lid
o
Wooden spoon or silicone spatula
o
Measuring cups and spoons
o
Zester or fine grater
o
Cutting board and knife
Instructions
Step 1.
Season the chicken: Pat the chicken pieces dry. Sprinkle
them with salt, pepper, oregano, and smoked paprika. Toss to coat evenly.
Step 2.
Sear the chicken: Heat 1 tablespoon of olive oil in the
skillet over medium-high heat. Add the chicken in a single layer and let it
brown without moving for about 3 minutes. Flip it and brown the other side for
another 2 minutes. The chicken won’t be fully cooked yet, but it should have a
nice golden crust. Transfer the pieces to a plate and set aside.
Step 3.
Sauté garlic: Reduce the heat to medium and add the
remaining 1 tablespoon of olive oil. Stir in the minced garlic for 30 seconds
until fragrant, taking care not to let it burn.
Step 4.
Toast the orzo: Add the uncooked orzo to the pan, stirring
constantly for 1-2 minutes. The grains will turn a light golden color, adding a
nutty depth to the final dish.
Step 5.
Add liquid: Pour in the chicken broth and water, scraping
the browned bits from the bottom of the pan with your spoon. Bring the mixture
to a gentle boil.
Step 6.
Simmer the orzo: Lower the heat to a simmer, cover the
skillet, and let the orzo cook for about 8-10 minutes, stirring occasionally,
until most of the liquid is absorbed and the pasta is al dente.
Step 7.
Return the chicken: Nestle the seared chicken pieces back
into the pan with the orzo. Cover again and cook for another 5-7 minutes or
until the chicken reaches an internal temperature of 165 °F (74 °C).
Step 8.
Finish with lemon and butter: Remove the lid and stir in the
lemon zest, lemon juice, butter pieces, and grated Parmesan. The butter and
cheese will melt into a sauce that clings to the orzo. Taste and adjust
seasoning with extra salt or pepper if needed.
Step 9.
Garnish and serve: Sprinkle the chopped parsley and basil on
top. Serve hot, with an extra shaving of Parmesan on each plate if you like.
Approximate macros per serving (based on 4 servings)
v
Calories: 460 kcal
v
Protein: 32 g
v
Fat: 18 g
v
Carbohydrates: 42 g
v
Fiber: 2 g
v
Sugar: 2 g
v
Sodium: 620 mg
What to serve with this
A simple green salad with lemon-olive oil vinaigrette is a
great pairing.
You can also serve it with roasted asparagus or sautéed
green beans with toasted almonds. For a heartier meal, a slice of crusty bread
helps soak up the buttery sauce.
A chilled Sauvignon Blanc or sparkling water with a twist of
lemon complements the citrus flavor nicely.
Tips & variations
o
Swap the protein: Use chicken breast, shrimp, or
cubed firm tofu for something different.
o
Add veggies: Incorporate diced zucchini, cherry
tomatoes, or spinach during the last few minutes of cooking for more color and
nutrition.
o
Herb boost**: Use fresh thyme or dill instead of
or in addition to parsley for a different aroma.
o
Creamy version: Stir in ¼ cup heavy cream after
the lemon juice for a richer sauce.
o
Make it spicy: Add a pinch of red pepper flakes
with the garlic for a little heat.
o
Gluten-free: Substitute the orzo with quinoa or
gluten-free pasta that cooks similarly.
Frequently asked questions
1. Can I use chicken broth from a bouillon cube?
Yes, just ensure it’s low-sodium so the dish doesn’t become
too salty.
2. What if I don’t have fresh lemon?
You can use bottled lemon juice, but fresh zest is important
for the bright flavor. Add a little extra zest if you are using bottled juice.
3. Can I do this ahead of time?
The dish is best served fresh, but you can prepare the
chicken and orzo separately and combine them just before serving.
4. How do I prevent the orzo from sticking to the pan?
Keep the heat at a gentle simmer and stir occasionally. If
it looks dry, add a splash of broth.
5. Is this recipe freezer-friendly?
Yes. Cool the dish completely, portion it into airtight
containers, and freeze for up to 3 months. Reheat gently on the stovetop with a
splash of broth.
6. Can I use a different grain instead of orzo?
Certainly. Farro, couscous, or rice can work, but adjust the
liquid and cooking time accordingly.
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