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Lemon chicken orzo in a cast iron skillet with a spoon next to it.
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Lemon Chicken Orzo Pasta

Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 540kcal
Author Kristine Underwood

Ingredients

  • 1 1/2 lbs boneless skinless chicken thighs (4-5 thighs, may substitute 2-3 chicken breasts)
  • 2 TBS olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 3 cloves garlic (minced or 1 1/2 teaspoons jarred minced garlic)
  • 1 cup orzo pasta (uncooked)
  • 2 1/2 cups chicken broth
  • 1/3 cup heavy cream
  • 1/2 cup parmesan cheese (fresh grated)
  • zest of 1 lemon (1 to 1 1/2 teaspoons)
  • juice of 1 lemon (2-3 tablespoons)
  • 2 cups fresh spinach (optional)
  • fresh parsley and extra parmesan for serving (optional)

Instructions

  • Trim chicken thighs and season with sea salt, pepper, garlic powder, and Italian seasoning.
  • Heat a large skillet over medium-high heat. Add olive oil and the chicken thighs and cook the thighs until they’re golden brown and fully cooked through, 6-10 minutes per side depending on thickness. Remove from the skillet and let rest before slicing.
  • Reduce heat to medium and add minced garlic. Cook for about 30 seconds until fragrant.
  • Stir in the uncooked orzo and cook for 1 minute to lightly toast it.
  • Pour in the chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Stir in the heavy cream, parmesan, lemon zest, lemon juice, and spinach and cook until creamy and the spinach is wilted.
  • Slice the chicken and return it to the skillet.
  • Serve warm with parsley and extra parmesan if desired.
  • Store leftover pasta in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Notes
  • If the orzo thickens too much, add a splash of broth before serving.
  • To add more lemon flavor, add extra zest instead of extra juice. 
  • You can substitute half-and-half or whole milk instead of heavy cream (both are a 1:1 swap).
  • This is one of those recipes that tastes even better after sitting for ten minutes or so.
  • You can substitute 2-3 chicken breasts for the thighs. Cook breasts for about 6–8 minutes per side, depending on thickness (slice them in half if they’re super thick), until fully cooked through.
  • If you need a shortcut, rotisserie chicken works great. Make sure to stir it in at the very end.
  • You can also use shrimp instead of chicken. Use about 1 pound of peeled raw shrimp and cook them for 2–3 minutes per side, just until pink and opaque. Remove them from the skillet while the orzo cooks, then stir them back in at the end.
  • You can also easily swap the spinach for broccoli, asparagus, mushrooms, or peas if you want to stretch this into a full one-pan meal.
Nutrition
Serving: 1 serving | Calories: 540kcal | Carbohydrates: 32g | Protein: 44g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 195mg | Sodium: 1499mg | Potassium: 669mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1850IU | Vitamin C: 5mg | Calcium: 219mg | Iron: 3mg