Lemon Chicken Orzo Pasta

5 from 2 votes

Make an easy and flavorful lemon chicken orzo pasta! This cozy one-skillet meal features tender chicken, orzo, spinach, and bright lemon flavor.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Dinner, Entree

Cuisine: Mediterranean, American

Keyword: 30 minute meals, one pan meal, chicken dinner, chicken tenderloins, chicken tenders recipe, lemon chicken with pasta, lemon chicken orzo pasta, chicken with pasta

Servings: servings

Calories: 272kcal

Author: Renae Gerhardstein

Equipment

12" skillet or saute pan with a lid
shallow bowl
fork or small whisk
plate for dipping the tenderloins
sheet of aluminum foil

Ingredients

2 tablespoons unsalted butter
1 pound chicken tenderloins see notes for using chicken breasts
⅓ cup all-purpose flour
1 teaspoon garlic powder
1½ teaspoons lemon pepper seasoning or 1/2 teaspoon each of salt and pepper
3 cups reduced sodium chicken broth or chicken stock
1 cup orzo pasta
1½ cups baby spinach or kale chopped. *see notes for substitutions
1 cup grape tomatoes
2 tablespoons freshly squeezed lemon juice

optional

2 tablespoons fresh basil leaves ribboned (also called chiffonade - see notes for how to)
1 lemon sliced into wedges

Instructions

In a large skillet, melt the butter over medium heat. While the pan heats, prepare the chicken coating.
In a shallow bowl, combine the flour, garlic powder, and lemon pepper seasoning (or a pinch of salt and pepper). Use a fork or small whisk to mix it all together.
Dip each chicken tenderloin into the seasoned flour, coating both sides evenly.
Once the butter is hot and bubbling, carefully add the coated tenderloins to the skillet. Cook for 3–4 minutes per side, or until golden brown and cooked through. Use a thermometer and ensure internal temperature of chicken is 165°F
Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
In the same skillet (no need to clean it), pour in the chicken broth or stock and bring it to a boil over medium heat. Scrape any bits leftover on the bottom from the chicken.
Stir in the orzo pasta, return to a boil, then reduce the heat to low. Cover and let it simmer for 8–10 minutes, until the orzo is tender and most of the liquid is absorbed.
Remove the skillet from heat. Stir in the spinach or kale, grape tomatoes, and fresh lemon juice. Stir gently until the greens are wilted and everything is combined.
Nestle the chicken back into the skillet among the orzo and vegetables. Garnish with fresh basil and lemon wedges, if desired. Serve warm and enjoy!

Notes

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

Ingredient Notes:

Rice alternative: If you don't have orzo, substitute with cooked rice for a cozy twist. Stir in a bit of parmesan cheese and Italian seasoning to keep all those cozy, comforting flavors intact.
Spinach or kale substitutions: Asparagus spears (cut into 1" diagonal spears) or broccoli (cut into bite-sized pieces). Add these vegetables to the skillet when adding orzo pasta (step 4) so ensure tenderness.
How to cut chicken breasts into strips: Cut boneless, skinless chicken breasts crosswise into 1 1/2 by 2 inch strips like chicken tenderloins.

Recipe Variations:

- Olive oil swap: Prefer a dairy-free option? Use olive oil instead of butter when cooking the chicken.
- 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, chicken 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.

How to Chiffonade Basil:

Stack the Leaves: Choose several fresh basil leaves (5–10 is a good amount). Stack them neatly on top of one another, with the largest leaf on the bottom.
Roll Them Up: Starting at the long side, gently roll the stacked leaves into a tight little cigar shape.
Slice Thinly: Using a sharp knife, slice across the roll into thin strips. Aim for slices about ⅛-inch wide or thinner.
Fluff and Use: Gently separate the ribbons with your fingers—and you’ve got beautifully sliced basil ready for sprinkling over pasta, salads, or grilled dishes!

Storing Instructions:

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.

Nutrition