Lemon chicken orzo certainly feels like a warm spring evening, with its lovely oregano-scented chicken on a bed of silky lemon orzo pasta with peas and spinach. But grab a bag of frozen peas and you can enjoy the sweet springtime flavor year-round! Instead of boiling the orzo in a separate pot, we toast and simmer it in the same pan as the chicken. This not only saves you a dish, but you also take advantage of the caramelized chicken drippings left in the bottom of the pan. These browned bits of flavor are why one-pan chicken dinners are so delicious. (This goes beyond orzo, from chicken with rice to chicken with asparagus.) This method also captures the starch from the pasta, which would typically be lost in the cooking water. This gives the orzo a silky texture similar to risotto, as though you had added cream instead of just whole milk. Peas and greens, stirred in during the final moments, maintain a vibrant green color and sweetness. A final kiss of lemon zest perfumes everything with its fresh aroma.
Ingredients for Lemon Chicken Orzo:
Aside from a few things, most of these ingredients are pantry and freezer staples so you can make this dish with almost no prep time.
Chicken breasts: Lean and quick-cooking, chicken breasts add richness without weighing the meal down. Dried oregano: a lovely match with lemon, a little oregano gives this dish herbaceous quality. Look for high-quality dried oregano that maintains its fresh green color (or stock up on our favorite Greek oregano at our shop). Extra virgin olive oil: Adding olive oil in two stages, once to sear the chicken and again to brown the onion, prevents the ingredients from burning in the pan and adds flavor. Many are nervous about cooking with olive oil over high heat, but it’s a very stable oil as long as you use an extra virgin variety. LEARN MORE: Cooking With Olive Oil: Everything You Need To Know! and source the best quality oils from our shop. Yellow onion is almost undetectable in the finished dish but acts as a foundation of flavor for the orzo. Garlic builds flavor into the orzo, but it’s not enough to make the overall impression of the dish a garlicky one. Orzo pasta is the foundation for this dish, but a little goes a long way. Only a cup of pasta is enough for four servings once it’s cooked with the chicken and vegetables. Chicken broth (or homemade chicken stock, if you’d like) is the main cooking liquid for the orzo. You may want to add a pinch of salt if you choose a sodium-free broth. Lemon juice in the sauce gives the entire dish brightness and tang, while sprinkling on lemon zest without cooking it preserves its fresh flavor. Choose a pesticide-free lemon for this recipe since you’ll be eating the zest, and be sure to wash and dry your lemon before using it. Peas punctuate this lemony orzo with sweetness and add healthy fiber and extra protein. No need to defrost them ahead of time, if using frozen ones. Milk harmonizes the lemon and chicken flavor of the orzo while adding just enough creaminess to make the pasta feel indulgent. Baby spinach wilts into silky ribbons in the hot orzo mixture. Salt and pepper provide essential background flavor for the whole dish.
How to Make this Lemon Chicken Orzo Recipe
The one thing to keep in mind throughout this recipe is that the order of the steps matters! We’re building flavor in one pan, which means all of it winds up in the finished dish. And there are fewer dishes to wash, too!
Sear the Chicken
Season the chicken. Dry the chicken breasts well using paper towels, then season on both sides with salt, pepper, and 1 teaspoon dried oregano. Sear the chicken: In a large saute pan with high sides and a lid, heat 1 tablespoon olive oil on medium-high. When the oil shimmers, add the chicken and sear, flipping until well-browned, about 3 minutes per side (the chicken doesn’t need to be cooked through at this point). Use tongs to transfer the chicken to a rimmed plate.
In the Same Pan, Season and Cook the Orzo
Saute the onion: Drop the heat on the pan to medium. Add 1 tablespoon of olive oil, along 1 diced onion. Saute until the onion is beginning to brown, about 5 minutes, then add 2 minced garlic cloves. Cook the orzo: Add 1 cup orzo and stir until it’s lightly toasted, about 1 minute. Stir in 1 1/3 cups chicken broth and the juice of one lemon. Scrape to release the brown bits stuck to the pan. Raise the heat to bring the liquid to a boil. Once boiling, stir and reduce heat to medium-low. Braise the chicken: Return the chicken to the pan, along with any accumulated juices. Cover and simmer until the liquid is absorbed, the orzo is al dente, and the internal temperature of the chicken reaches 165°F, about 5 minutes. Rest the chicken while you finish the orzo. Use tongs to remove the chicken from the pan and allow to rest on a cutting board. Stir 2 cups peas and 3/4 cup milk into orzo. Season with salt and pepper and cover again, cooking just until peas are tender, about 3 minutes (or 4 minutes if you’re using frozen peas). Remove the lid, stir in baby spinach and cover just until wilted, about 1 minute. Stir to combine. If the orzo is looking dry or sticky, stir in another tablespoon or two of milk. Slice the chicken and serve. Cut the chicken breasts crosswise into strips. Spoon the orzo mixture onto your serving plates and top with the chicken. Sprinkle the lemon zest over top and serve immediately.
Ways to Mix it Up
You can use this method but make a few small changes that will help adapt it for any other season or set of dietary needs.
Use a different cut of chicken: Use boneless skinless thighs, if you prefer. Make it gluten-free. You can definitely substitute a rice or corn-based gluten-free orzo pasta instead, but steer clear of legume-based pasta for this recipe. Their starch profile may not cook up the same way grain-based pastas do. Swap out the herbs. Feel free to substitute dried basil, crushed fennel seed, or Italian Seasoning in place of the dried oregano. Nail the presentation. If you have time or are serving this Lemon Chicken Orzo as part of a special or celebratory meal, make a batch of these Olive Oil Fried Lemon Rings to garnish the finished dish. You can even make them ahead of time in the pan you plan to use to cook this recipe! Swap out the vegetables. Feel free to swap finely chopped vegetables in for peas. Broccoli, finely chopped green beans, grated zucchini or yellow squash, or riced cauliflower would all be delicious. You’ll want to make them small enough that they cook quickly. In place of spinach, you can use baby kale, or baby Swiss chard.
What to Serve with Lemon Chicken Orzo Pasta
Lemon chicken orzo is a hit of a weeknight meal, but it would also make for a lovely dinner party main served with a fresh, cool white wine or Rosé Lemonade, springy salad greens, and Strawberry Shortcake for dessert. Browse all Mediterranean RecipesVisit Our Shop
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