Lemon Chicken Orzo Pasta

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If you’re craving a cozy, fresh, and easy meal, lemon chicken orzo pasta is exactly what you need! Tender chicken, hearty orzo, and vibrant lemon flavors come together in one skillet for the ultimate comfort food. It’s perfect for spring dinners, cozy evenings, or when you want a quick homemade meal that tastes like it took hours.

If you love meals that are fresh, flavorful, and simple to make, this lemon chicken and orzo will become a new favorite. It’s a cozy one-skillet dish that’s perfect for busy weeknights when you want something homemade without a lot of fuss. Plus, it has the same comforting feel as a chicken and orzo bake, but it cooks up quickly on the stovetop, giving you that same great taste with way less effort.

If you’re looking to expand your repertoire of easy and flavorful chicken dishes, consider trying these delightful recipes: shake and bake chicken and chicken piccata Cheesecake Factory
These recipes offer a variety of flavors and textures to keep your weeknight dinners exciting and satisfying.

A scoop of chicken on a pan of orzo chicken.

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Why We Love This Lemon Chicken and Orzo

It’s the ultimate easy weeknight meal.
This lemon chicken orzo pasta is ready in about 30 minutes — no complicated steps, no crazy ingredients. Just a handful of fresh, simple pantry staples to create a full, hearty dinner in one pan.
It’s packed with bright, fresh flavors.
The fresh lemon juice, juicy chicken, and tender orzo come together with sweet tomatoes and greens for a dish that’s cozy and refreshing.
It’s customizable and make-ahead friendly.
You can easily swap in your favorite vegetables (like asparagus or broccoli) or even use thighs for a little extra richness. Plus, leftovers reheat beautifully for easy lunches or another busy weeknight dinner. It’s a great recipe to double if you love having delicious, ready-to-eat meals in the fridge!

Labeled ingredient image for chicken and orzo recipe.

Ingredient Notes and Substitutions

Chicken tenderloins: you can also use chicken breasts. Just slice them into strips for even cooking.
Unsalted butter- if using salted butter, adjust the salt to taste
All-purpose flour: you can substitute with gluten-free flour if needed.
Garlic powder and lemon pepper seasoning: if you don’t have lemon pepper, use a pinch of salt, pepper, and a little extra lemon zest.
Chicken broth or stock: vegetable broth can be swapped in for a lighter taste.
Orzo pasta: if you need a substitute, pearl couscous (also called Israeli couscous) can work, but adjust cooking time slightly.
Baby spinach or kale: you can also swap in tender asparagus pieces or small broccoli florets — just add them when you stir in the orzo pasta so they cook through.
Grape tomatoes: cherry tomatoes or even diced Roma tomatoes are easy substitutes if needed.
Fresh lemon juice: bottled lemon juice isn’t recommended — fresh really makes a difference.
Fresh basil leaves (optional garnish): you can skip it or sprinkle chopped parsley instead if basil isn’t available. If you have extra basil on hand make our basil lemonade to go with dinner!

Recipe Variations

Olive oil swap: Prefer a dairy-free option? Use olive oil instead of butter when cooking the chicken. It brings a bright, fruity flavor that pairs perfectly with the lemon zest and fresh herbs.
Creamy lemon chicken orzo: Stir a splash of heavy cream into the baked chicken and orzo just before serving. It creates a silky, rich sauce that clings to every bite of pasta, thighs, and fresh baby spinach.
Herby finish: Sprinkle a handful of chopped fresh parsley or fresh dill over the skillet before serving for a fresh pop of color and a boost of flavor.
Rice alternative: If you don’t have orzo, substitute with cooked rice. Stir in a bit of parmesan cheese and Italian seasoning to keep all those cozy, comforting flavors intact.

🎯 TFN Pro Tip

Use a sharp knife to avoid bruising the basil. A dull blade can crush the leaves instead of slicing them cleanly.

Equipment Used in this Recipe

12″ skillet or saute pan with a lid
Shallow bowl
Fork or small whisk
Plate – for dipping the tenderloins
Aluminum foil

How to Make Chicken and Orzo Bake

Prepare the chicken.
In a shallow bowl, whisk together the flour, garlic powder, and lemon pepper seasoning.

A bowl of flour, lemon pepper, and garlic powder.

A bowl of powdered ingredients, salt and pepper shaker, and a whisk.

Dip each chicken tenderloin (or skinless chicken breast cut into strips) into the mixture, coating both sides evenly.

2 pieces of chicken on a bowl of flour mixture.

Cook the chicken.
In a large skillet over medium heat, melt the butter (or olive oil if preferred). Once hot and bubbling, add the coated chicken. Cook for 3–4 minutes per side until golden and cooked through. Remove it from the skillet and loosely cover to keep warm.

Cook the orzo.
Without cleaning the pan, pour in the chicken broth and bring it to a boil, scraping up any flavorful bits from the bottom. Stir in the orzo pasta, cover the skillet, and reduce the heat to low. Let it simmer for 8–10 minutes until the orzo is tender and most of the broth has been absorbed.

A pan of liquid mixture with a bowl of orzo.

A pan of orzo and a bowl of tomatoes and greens.

Add the veggies and flavor.
Remove the skillet from heat. Stir in the fresh baby spinach (or kale), grape tomatoes, and freshly squeezed lemon juice. Gently mix until the greens wilt.

A pan of orzo with baby spinach and a bowl of liquid and tomatoes.

A pan of orzo with tomatoes and green leafy vegetables.

Finish and serve.
Nestle the cooked chicken back into the orzo mixture. Garnish with a sprinkle of lemon zest, fresh parsley, or fresh dill for an herby finish. Add a generous shaving of parmesan cheese if desired. Serve warm and enjoy this bright, flavorful meal!

A pan of chicken and orzo with a bowl of garnish and lemon.

🎯 TFN Pro Tip

Use cold orzo to keep it from overcooking.
If your orzo finishes cooking before you’re ready to add the veggies, quickly rinse it with a little cool water to stop the cooking process and keep it from getting mushy.

Serving Suggestions

This lemon chicken orzo pasta makes an outstanding weeknight dinner on its own, but if you want to round out the meal, here are a few delicious ideas!
Serve it alongside simply roasted carrots or a fresh green salad topped with crumbled feta for extra brightness and texture.
For a cozy, family-style meal, prepare the lemon orzo chicken in a Dutch oven — it keeps everything hot and ready for seconds!
And if you’re craving something extra comforting, a side of warm, crusty bread or garlic knots is perfect for soaking up that lemony, buttery sauce..

Recipe FAQs

What’s the best substitute if I don’t have orzo on hand?

If you’re out of orzo, try using small pasta shapes like ditalini, acini de pepe, or even a small amount of cooked rice. The texture will be slightly different, but it’ll still be delicious!

How do I store leftovers of lemon chicken and orzo?

Let everything cool completely, then transfer to an airtight container and refrigerate. It stays fresh for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it up.

Can I make this lemon orzo chicken in a Dutch oven instead of a skillet?

Yes! A Dutch oven is perfect for this lemon chicken orzo recipe, especially if you’re doubling it or want to keep the dish warm longer. Plus, it helps develop even more flavor during the simmering step.

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A collage of 4 lemon orzo chicken images.

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Why We Love This Lemon Chicken and Orzo