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This lemon chicken orzo recipe is creamy, comforting, and made in one pot for fewer dishes! It comes together in just 30 minutes for a cozy meal.
Love chicken and lemon? Try my Lemon Chicken Orzo Soup, Creamy Lemon Chicken Orzo Soup, or this Lemon Chicken Gnocchi.
Why you’ll love it
This chicken and orzo recipe is similar to a risotto, but it’s much easier to make. There’s no need to gradually stir in the liquid. It’s simply added in all at the same time. Pair with some cooked chicken, spinach, and parmesan, and the result is tender chicken and a dreamy lemon cream sauce!
My Creamy Garlic Spinach Orzo recipe gave me the idea for this chicken spinach orzo. It’s similar in ingredients and technique, but I wanted something that would work as a main course. Using rotisserie chicken makes for a fast and fuss-free dinner all in one pot.
What you’ll need
- Olive oil and butter – for sautéing
- Onion and garlic – I like to use sweet (Vidalia) ones
- Italian seasoning – a go-to versatile and fragrant herb blend in a single jar
- Orzo – you’ll find it in the dry pasta aisle
- Chicken broth – for moisture and deeper savory flavor
- Lemon – fresh lemon juice brightens the whole dish and adds a touch of acidity. If you want an even more intense lemon flavor, include the zest of a lemon. Add it along with the lemon juice.
- Heavy cream – it adds a luxurious touch
- Chicken – rotisserie or leftover Cooked Chicken makes this orzo recipe even easier
- Parmesan – for a final cheesy touch. Always grate your own for max flavor and best texture.
- Spinach – we’re using fresh baby spinach
Can I use rice?
Our kitchen hasn’t tested this recipe with rice. Orzo is pasta that happens to be shaped like rice, so I would stick to using it since the liquid ratios and cook time will likely be different. Rice typically takes longer to cook than pasta.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this lemon zester and lemon saver.
- Here’s the Dutch oven that I like to use.
- A garlic press makes mincing garlic super quick, and I like to store butter in this butter dish because it has markings right on it so measuring is easy.
How to make lemon chicken orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the onion in the butter and oil in a soup pot. Add the garlic, Italian seasoning, and orzo. Stirring often, toast the orzo for a couple of minutes. Pour in the broth, cream, and lemon juice. Let it bubble gently, and cook for until the orzo is done, stirring every so often.
Once the liquid is absorbed, stir in the chicken. Remove from the heat, stir in the parmesan and spinach, and let it sit for a few more minutes to thicken up more. Season with salt & pepper.
Pro tip
It may seem like there’s a lot of liquid, but the orzo does a good job of absorbing it! If you find by the end of cooking that there’s still too much, just wait a few minutes and the pasta will soak it up. If you find that it’s too dry, simply add another splash or cream and/or chicken broth.
Substitutions and variations
- Don’t like spinach? No problem. Leave it out. You could throw in other chopped and cooked veggies towards the end (like when the chicken is added) if you happen to have some on hand.
- I don’t recommend subbing the cream for something lower fat (e.g. half-and-half or milk). This recipe is cooked over a fairly high heat, plus the 2 tablespoons of lemon juice means there’s a strong chance of curdling.
- Since this is a one pot meal, the liquid ratios really matter, so I would be careful subbing another variety of pasta. Be prepared to add more liquid if needed.
What to serve with lemon chicken orzo
- Since it’s a hearty meal on its own, all you need is a slice of bread or a dinner roll to round it out. Garlic Bread works too if you’re wanting something more comforting.
- Serve it with a side salad. I like this Super Simple Parmesan Arugula Salad or mixed greens with my Creamy Balsamic Dressing.
Leftovers and storage
- You can store leftovers in the fridge for a few days in an airtight container, but definitely be aware that the orzo will soak up the sauce over time.
- When reheating, use a saucepan over a low heat until warmed through. Add a splash of cream or broth if necessary.
- I don’t recommend freezing the leftovers.
Questions about this creamy lemon chicken orzo pasta recipe? Made it? Please leave me a comment below! You can also tag me #saltandlavender on Instagram.
Lemon Chicken Orzo
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 cup heavy/whipping cream
- 2 cups cooked shredded/rotisserie chicken
- 1/2 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
- Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked. See notes below and blog post for troubleshooting tips.
- Stir in the chicken.
- Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.
Notes
- Serves 4-6 depending on how much people eat.
- I don’t recommend subbing the cream. There’s a good chance the sauce will curdle with something lower fat (due to the fairly high heat + citrus).
- If the pasta is soaking up the liquid too fast (like before the orzo is cooked), turn the heat down and/or add a splash more broth or cream. If there’s too much liquid, cover the pot for longer than suggested in the recipe and the orzo will absorb it quickly.
- Orzo is pasta. If you want to make this with rice, you may have to adjust liquid measurements and cooking time (it’s a different recipe that I have not tested).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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THANK YOU for this delicious recipe! It has been staple in our house for the last year and has been my “go to” for making for company (easy to make while socializing), or I whip it up to bring someone a meal if they’re having a hard time. It’s the ULTIMATE cozy dish that my family looks forward to eating. We’ve recently gone gluten free so I substituted Delallo GF orzo and it was just as yummy!
Aww I love that!! Thanks so much for letting me know, Jill!
Wow!!! I never leave comments… but THIS was soooo amazing! Followed The recipe, with a few extra garlic of course (since we are Greek) and it was so flavorful, creamy and cheesy! We are making this again soon. We also made your arugula Parmesan salad as our side and the dressing and peppery arugula was so yummy! Ty for the 2 recipe ideas!
I’m thrilled it was a hit!!
Made this with my boyfriend. So good.
That’s great!! Thanks for your review! 😀
I first stumbled across this recipe about a year ago while looking for ways to use up lemons—my lemon tree is VERY productive. Now, it is my elementary schooler’s favorite meal—a fact that was shared with everyone in the library a few weeks ago.
I’ve made this as-is (delightful) and with herbs de Provence (I ran out of Italian seasoning); I’ve added lemon zest (because why not); and I’ve used white beans (it was grocery shopping day). And every variation has been delightful.
As a quick note, I don’t really measure any of the seasonings; I just kind of eyeball it and hope for the best with the salt, herbs, etc., and I have found this an extremely forgiving recipe. I do always measure my liquid and pasta, but otherwise, I measure with my heart❤️.
This recipe works especially well for me because I usually have most of the ingredients, so I can easily throw it together for a relatively quick, easy meal that everyone (even my picky father-in-law) enjoys.
Thank you!
I’m thrilled it’s a favorite, Laura!! 😀 I appreciate your detailed review! And totally jealous of your lemon tree! 😉
A nice change, it could be considered a comfort meal.
Thank you!!
This dish is so good, yum! I have made it four times and it is a go to dish for me. Did not change anything I love it as is. I love the one pan method and this is a keeper and I give it five stars!
Thank you!!
I know you said don’t sub the heavy cream with half and half or milk, but could I use Light cream as opposed to heavy cream? Heavy cream seems to give me ahhhhhh, stomach issues!
Hi Jim! You could give it a try. I’m still a bit worried that the lemon might curdle it. You could definitely experiment. 🙂 Let me know!
Awesome!! Don’t change a thing!!
Thank you!!!
A delicious meal, however I couldn’t get it to thicken to my liking. Will definitely make again! Thank you!
I’m glad you liked it! You could cook it for a little bit longer and/or increase the heat a touch.
This recipe is soooo good! I make it at least twice a month, it’s one of my favorites.
That makes me happy!! 😀
Really liked this recipe. Since I had no spinach I used broccoli and it very good. Quick and easy recipe to make. Will share recipe with my family.
I’m so glad to hear that! Thank you!