Introduction

Lemon Chicken Orzo is a creamy, comforting one-pot meal that’s brightened with fresh lemon juice and packed with tender chicken and spinach. This easy dish combines subtle Italian flavors with a rich sauce, perfect for a quick weeknight dinner or a cozy meal anytime.

The dish is a creamy orzo pasta served in a shallow white bowl, placed on a white marbled surface. The bottom layer is a light yellow, creamy orzo pasta with a soft texture. Mixed into the orzo are bright green spinach leaves, some fully visible and others partially covered. On top of the pasta and spinach, there are several pieces of shredded chicken, pale beige in color with a moist, fibrous texture, lightly sprinkled with black pepper. The overall look is warm and fresh, with a mix of creamy and green colors balanced by the chicken pieces. Photo taken with an iphone --ar 4:5 --v 7

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 or whipping cream
2 cups shredded cooked or rotisserie chicken
1/2 cup freshly grated parmesan cheese
2 cups packed fresh baby spinach
Salt and pepper, to taste

Instructions

Step 1: Heat the olive oil, butter, and chopped onion in a pot over medium-high heat. Sauté the onion for 3–4 minutes until softened.
Step 2: Add the minced garlic, Italian seasoning, and orzo pasta. Cook for 2–3 minutes, stirring frequently to infuse flavor and lightly toast the orzo.
Step 3: Pour in the chicken broth, lemon juice, and heavy cream. When the mixture begins to bubble, reduce the heat to medium or medium-low. Continue cooking uncovered for about 10 minutes, stirring often, until the orzo is tender and the liquid has thickened slightly.
Step 4: Stir in the shredded chicken until heated through.
Step 5: Remove the pot from heat. Stir in the parmesan cheese and fresh spinach, then cover and let sit for 3–5 minutes until the spinach wilts and the sauce thickens. Season with salt and pepper to taste, then serve immediately.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream or reduce the amount of butter.
Use fresh lemon zest along with the juice for extra brightness.
Add a pinch of red pepper flakes for a subtle kick.
Swap baby spinach for kale or Swiss chard for a different leafy green option.
To keep the orzo creamy, avoid boiling vigorously to prevent too much liquid evaporation.

Storage

Store leftover Lemon Chicken Orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it has thickened too much.

How to Serve

The image shows a close-up of creamy orzo pasta mixed with shredded chicken and fresh green spinach leaves in a white pot. The orzo is coated in a smooth, light yellow sauce with a rich, creamy texture. The chicken pieces are white and tender, scattered evenly throughout the dish. The spinach adds bright green color and freshness, breaking the uniform creaminess of the orzo and chicken. A metal spoon lifts a generous scoop of this mix, showing the individual tiny pasta grains, leafy spinach, and moist chicken clearly against the pot’s soft background. The surface below has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like couscous, small shells, or ditalini work well. Keep cooking time in mind and adjust the liquid slightly as needed.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the chicken with sautéed mushrooms or chickpeas, and use vegetable broth instead of chicken broth. The dish will still be flavorful and satisfying.