This Lemon Chicken Orzo is my go-to one-pan dinner when I want something easy, zesty, and comforting. It’s loaded with juicy chicken, tender orzo, and bright lemon flavor in every bite.
Jump to:
Why This Recipe Stands Out
I keep coming back to this Lemon Chicken Orzo because it checks all the right boxes — it’s bright, creamy, and comes together without much fuss. Here’s why I love it:
- One Pan, Full Flavor: I love that everything happens in one skillet — the chicken sears golden, then simmers in lemony broth with the orzo. It’s the same magic I get from my Creamy Garlic Parmesan Chicken — minimal effort, maximum flavor.
- Bright and Buttery: The lemon juice and zest brighten up the whole dish, while the butter and Parmesan melt right into the orzo. It gives me the same rich satisfaction as Easy Spaghetti Carbonara, but with a fresh twist.
- Juicy, Fast-Cooking Chicken: I slice the chicken into cutlets so it cooks fast and stays juicy. Another light and delicious chicken meal is this Chicken Pastrami Salad.
- Perfect for Weeknights or Guests: Whether I’m cooking for my family or having friends over, this dish feels a little fancy but never fussy.
- Leftovers Reheat Like a Dream: The orzo holds onto all that flavor, even the next day. It’s like my Casarecce Pasta with Sundried Tomato Cream Sauce — somehow even better when it’s reheated.
Key Ingredients
- Chicken Breasts – Thin-sliced cutlets cook quickly and stay juicy, making them perfect for one-pan meals.
- Orzo – This small pasta soaks up all the flavor from the lemony broth, acting almost like risotto without the extra stirring.
- Lemon Juice + Zest – Adds tangy brightness that balances the richness of the Parmesan and butter.
- Parmesan Cheese – Brings a salty, nutty depth that melts beautifully into the warm orzo.
- Avocado Oil – A high-heat oil that helps sear the chicken to golden perfection without burning.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Chicken Options: You can swap chicken breasts with boneless thighs for extra flavor and moisture. Just adjust the cook time slightly.
- Orzo Substitute: If you don’t have orzo, try using pearl couscous or even small pasta shapes like ditalini.
- Broth Choices: Use homemade chicken stock or veggie broth depending on what you have. Bone broth adds a boost of richness.
- Herbs: Dried oregano gives a subtle Mediterranean flavor, but fresh thyme or basil would also work well.
- Cheese Swap: If you're out of Parmesan, Pecorino Romano or Asiago make great stand-ins with a sharper bite.
How to Make Lemon Chicken Orzo
Step 1: Preheat oven to 375°F.
Step 2: Season chicken cutlets with 1 teaspoon salt, ¼ teaspoon pepper, garlic powder, and onion powder.
Step 3: Heat avocado oil in an oven-safe pan over medium heat. Sear chicken for 2–3 minutes per side until lightly browned. Remove to a plate.
Step 4: In the same pan, stir together orzo, broth, lemon juice and zest, oregano, remaining salt, and pepper.
Step 5: Nestle chicken into the orzo mixture. Cover with a lid or foil and bake for 20 minutes.
Step 6: Uncover and bake another 10–15 minutes until orzo is tender and chicken is cooked through (165°F internal temp).
Step 7: Remove from oven. Stir in butter and Parmesan.
Step 8: Garnish with parsley and serve hot.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Lemon Chicken Orzo
Salads
- This Lemon Chicken Orzo goes great with a fresh green salad like Microgreens Salad, which brings balance with its peppery bite.
- I also love serving it alongside Classic Shepherd’s Salad for a crisp, cooling contrast.
Soups
- I love serving this Lemon Chicken Orzo alongside a warm bowl of Solyanka Soup. It’s a hearty Russian meat soup that’s tangy and savory — the kind of comfort food combo I crave on a chilly evening.
- Another great pairing is Shchi (Russian Cabbage Soup). It’s simple, nourishing, and brings just enough acidity to balance the creamy orzo.
Frequently Asked Questions
Yes, small pasta shapes like pearl couscous, ditalini, or even rice can be used — just adjust the liquid and baking time as needed.
An oven-proof skillet or Dutch oven works best. If you don’t have one, start the recipe on the stovetop and transfer to a baking dish for the oven portion.
Absolutely. Stir in spinach, peas, or chopped asparagus before baking for extra color and nutrition.
Yes. Make the dish completely, let it cool, and refrigerate. Reheat gently on the stove or in the microwave with a splash of broth to loosen it up.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a bit of broth or water to refresh the texture.
Recipe
Lemon Chicken Orzo
Ingredients
- 3 chicken breasts sliced lengthwise to make 6 thinner cutlets
- 1 ½ teasoon salt divided
- ½ teasoon black pepper divided
- 1 teaspoon garlic powder
- 1 teasoon onion powder
- 2 tablesoons avocado oil
- 1 ¼ cups orzo uncooked
- 2 ½ cups chicken broth low-sodium
- 1 lemon zested
- 3 tablespoons lemon juice from about 1 lemon
- ½ teasoon dried oregano
- 1 tablespoon butter
- ½ cup Parmesan cheese grated
- ¼ cup parsley for garnish
Instructions
- Preheat the oven to 375 F.
- Season both sides of chicken cutlets with 1 teaspoon salt, ¼ teaspoon black pepper, garlic powder and onion powder.
- Heat avocado oil in large Dutch oven or oven-proof skillet over medium heat. Add chicken to a pan and sear for 2-3 minutes on each side or until slightly brown. Remove chicken to a plate and turn off the heat.
- In the same pan add orzo, chicken broth, lemon zest and juice, oregano and remaining ½ teaspoon of salt and ¼ teaspoon of pepper and mix to combine.
- Nestle chicken on top of orzo.
- Cover pan with a lid or foil and bake for 20 minutes. Remove the lid (or foil) and bake for additional 10-15 minutes until orzo absorbed all liquid and chicken is cooked. (If using meat thermometer, the internal temperature should read 165 F/74 C).
- Remove lemon chicken orzo from the oven. Stir in butter and Parmesan cheese.
- Sprinkle with a parsley and serve immediately.
Notes
- I recommend slicing the chicken breasts into cutlets — they cook more evenly and stay juicy, especially when nestled into the orzo.
- Don’t skip the sear! Browning the chicken before baking adds flavor to both the meat and the orzo since everything cooks in the same pan.
- I always use fresh lemon juice and zest — the bottled stuff doesn’t give the same bright, citrusy punch.
- If your orzo isn’t fully cooked after baking, just cover the pan again and return it to the oven for another 5 minutes. It’ll soak up the remaining liquid and soften perfectly.
- I like to stir in the butter and Parmesan while everything’s still hot. It creates a creamy, risotto-like texture that makes this dish feel extra comforting.
- Before serving, I always give it a sprinkle of fresh parsley. It adds color and a fresh note that finishes the dish beautifully.
Nutrition
More Recipes You'll Enjoy
- Boursin Pasta – This Boursin Pasta is a total crowd-pleaser. It’s creamy, tangy, and packed with flavor — perfect for when you want a quick yet luxurious weeknight dinner.
- Lemon Posset (with Coconut Shortbread Crust) – This Lemon Posset with Coconut Shortbread Crust is a no-bake dessert with creamy citrus flavor and a crumbly base you’ll want to make again and again.
- Khachapuri (Georgian Flatbread) – This Georgian flatbread is filled with a combination of cheeses and topped with a runny egg — a warm, savory side that pairs beautifully with lemony mains.
- Easy Spaghetti Carbonara – If you've never tried Spaghetti Carbonara, you're in for a treat. This version is simple, rich, and full of flavor thanks to bacon, Parmesan, and egg.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Leave a Reply