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Lemon Chicken Orzo

Published: / Updated: / 191 Comments

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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 or this Lemon Chicken Gnocchi.

close-up of lemon chicken orzo in two white shallow bowls

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. For the garlic, it's easy to mince with a garlic press so your fingers don't get sticky.
  • 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. I use this lemon zester.
  • 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 instead?

  • 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.
lemon chicken orzo in a yellow pot (fresh spinach is being added in)

How to make lemon chicken orzo

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Sauté the onion in the butter and oil in a soup pot or Dutch oven. 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 gentle, and cook for 10 minutes. Give it a stir every so often to prevent the orzo from sticking to the bottom of the pan.
  • 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. Season with salt & pepper.

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.

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. 

What to serve with lemon chicken orzo

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.

More orzo recipes

lemon chicken orzo in a shallow bowl with a golden fork

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.

close-up of lemon chicken orzo in two white shallow bowls

Lemon Chicken Orzo

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.
4.95 from 70 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4
Calories 616 kcal

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).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 616kcalCarbohydrates: 34gProtein: 30gFat: 40gSaturated Fat: 21gCholesterol: 160mgSodium: 761mgPotassium: 511mgFiber: 2gSugar: 2gVitamin A: 2593IUVitamin C: 17mgCalcium: 223mgIron: 2mg
Keyword chicken and orzo recipe, creamy chicken orzo, lemon chicken orzo
Author Natasha Bull
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  2. Carolyn says

    This was an easy, delicious recipe! Next time I make it I would probably cook the orzo with just the broth and add cream at the end with the spinach and cheese.

    Reply

    • Natasha says

      I have only tested it with regular orzo, so I have no way of guessing. I'd probably keep the measurements the same, and if there's too much liquid, cook it for a little longer. If there's too little, add a splash more liquid.

      Reply

  4. Artie says

    5 stars
    Yum. I love casseroles, so this was great. Had to substitute with half/half mixed with butter, but worked out fine.

    Reply

  6. Deanna B. says

    4 stars
    Made this for my husband and I for dinner and it was so delicious! I followed the recipe as is and made no alterations. So very easy and comes together quickly too. Will make this again for sure.

    Reply

  8. Carol Curlee says

    5 stars
    I made this for dinner today and it is absolutely delicious. I added an extra tablespoon of lemon juice because we love lemon. Definitely a keeper!

    Reply

  9. LT says

    5 stars
    I’ve made this twice now. Doubled the recipe and it turned out great.
    Delicious and so quick & easy! Added some red peppers for a bit more flavor.

    Reply

  11. Jen says

    This recipe was excellent! I subbed a bag of frozen peas for the spinach because that is what I had. Both kids and my husband loved this and it will definitely be in our normal dinner rotation now! I might try experimenting with adding more veggies next time I make it.

    Reply

  12. Mark D says

    5 stars
    Entire family enjoyed. Followed directions and added cubed zucchini with chicken. Definite hit with some picky eaters

    Reply

  16. Andi says

    5 stars
    Absolutely Delicious! Will definitely be making again. I omitted the onion since hubby doesn’t like onion, and used whole milk instead of heavy cream as that’s what I had on hand, added lemon juice after it had cooked for a minute to avoid curdling, also added lemon zest and a little red pepper flakes. Leftovers reheated well in the microwave. Just splashed a little chicken broth on it beforehand.

    Reply

  17. Joan says

    I followed the recipe as-is and if I made again, I'd use one less clove of garlic, swap out the spinach for peas, use dried thyme instead of Italian seasoning and probably use 2 shallots instead of the onion. I can't explain it, but the spinach threw off the texture for me. I did like the lemon in the sauce.

    Reply

  18. Brandi says

    for those looking to use rice, arborio comes our perfect in the pressure cooker with 1 cup rice to 2 cups broth cooked on high pressure for 5 minutes. ( for those who cant have the gluten this would make a fabulous risotto.

    Reply

  19. Kim says

    5 stars
    Love this recipe so much! My daughter is home from college for winter break and this was the first thing she requested!

    Reply

  21. Georgia Zagaros says

    5 stars
    One of my favorite meals to cook! So delicious, creamy, flavorful. I follow the recipe to an T and it’s amazing. All Salt and Lavender is delish!

    Reply

  25. Christi says

    5 stars
    Absolutely my new favorite recipe!! So creamy! I used a Lemon flavored rotisserie chicken and a little extra lemon juice!

    Reply

  26. Tiffany says

    5 stars
    Excellent recipe! I add a few tablespoons of white wine and it gave it a risotto feel. Cooked lemon pepper chicken in the air fryer and add to the top. So good!

    Reply

  30. Lisa Kelly says

    5 stars
    This was soooo divine. I followed the recipe mostly, I definitely added the lemon zest, I added a pinch of chili flakes with the Italian seasoning and I subbed the baby spinach for a cup of peas. Honestly the flavours were amazing. This will be a very regular recipe in our home. Love it!!!

    Reply

  31. Hillary says

    5 stars
    So delicious and luxurious! We both loved it. I did not add salt at the end, the broth and Parmesan cheese added enough. I agree with your comment that this would be good with extra veggies too - could easily roast some cauliflower and add in. That would be great with the creamy lemon flavor.

    Reply

  32. Cat says

    5 stars
    This was delicious! I made a couple minor changes due to missing some ingredients and it still turned out great!
    I used cut up asparagus instead of spinach and milk instead of whipping cream. I thought the milk might mess it up but I was very wrong.

    Reply

  34. Lauren says

    5 stars
    Great recipe. I make this whenever we get a rotisserie chicken 🙂 I make one recipe with half (chicken taquitos) and use the remaining the following day for this one. Easy and delicious. Thank you!

    Reply

    • Natasha says

      Ohh I love that idea!! 🙂 I'm so glad this is a favorite in your home. Thanks for your review, Lauren!

      Reply

  36. Lauren says

    I also never comment on recipes but this was a huge hit for both my husband and 3 year old. Delicious and so easy! Will definitely be making it again soon!

    Reply

  37. Colleen says

    5 stars
    This recipe is sooooo good! I made it for the first time last fall and have probably made it every couple of weeks since. Love how easy and flavorful it is 🙂

    Reply

  38. Jamie Staggs says

    5 stars
    I never comment on recipes but THIS IS HEAVEN!!!! Sooooooo good! Followed the recipe exactly and everything was perfect! Thank you!!

    Reply

  40. Pharis says

    5 stars
    This is delicious! I would also suggest adding capers, mushrooms or zucchini. My friend used shrimp instead of chicken. Delicious!!!

    Reply

  41. Cassie Hall says

    5 stars
    I rarely leave comments on recipes but I haven’t stopped thinking this since I made it for my family!! It is SO GOOD and so easy!! Like really really really good!! My entire family of 7 loved it which practically never happens! My only regret - not doubling the recipe because we all wanted leftovers!

    Reply

  42. Heather B says

    This has become a go to family dinner when I’m short on time. Great flavor and hassle free!

    Reply