This Lemon Chicken Orzo Pasta is a one-pan recipe ready in 30 minutes with such delicious flavors that it tastes like it came from a restaurant! Tender chicken, orzo pasta, and spinach all get mixed with fresh lemon juice, parmesan cheese, and Greek yogurt to make it creamy! It's a simple recipe easy enough for a weeknight dinner but fancy enough for a special meal. 😊
As a dietitian, I always get asked for balanced recipes that take minimal prep time! And this one-pot lemon chicken orzo is one of those recipes you can make on busy weeknights when you want to get a meal on the table the whole family will love. Serve it with a simple side salad or roasted veggies!
The great thing about this recipe is that since everything comes together in just one skillet, there are fewer dishes. And it's a creamy pasta without needing heavy cream because the orzo naturally releases some of its starches as it cooks. And adding a little Greek yogurt and parmesan cheese at the end takes it to the next level!
If you like this recipe, you may enjoy my other healthy orzo pasta recipes like a Lemony Orzo Greek Chicken Bake, Tuscan Orzo Chicken Bake, Spinach & Mushroom Orzo, or Lemon Chicken Orzo Soup recipe.
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Key Ingredient Notes and Substitution Ideas
Below are some ingredient notes and substitution ideas. Find the measurements in the recipe card at the bottom of this post!
- Chicken Breast - boneless, skinless chicken breasts are used as a lean protein source. You can use chicken thighs if you prefer. You can even use rotisserie chicken and add it at the end if you want to save some time.
- Orzo Pasta - orzo is a short-cut pasta. Because of its small size, it takes less time to cook and is perfect for a quick dinner.
- Extra-Virgin Olive Oil - to coat your pan. Olive oil also adds heart-healthy fats that support brain health and hormone health.
- Lemon - this recipe uses fresh lemon juice and lemon zest to add bright citrus flavor.
- Fresh Spinach - to add more nutrition and a pop of color to the creamy orzo.
- Yellow Onion & Fresh Garlic Cloves - aromatics to add tons of flavor. If you're short on time you can substitute with 1 teaspoon garlic powder and 1 teaspoon onion powder instead.
- Chicken Broth - you can replace the chicken broth with chicken stock, vegetable broth or vegetable stock.
- Greek Yogurt - this is an easy way to make it a creamy sauce without needing to add heavy cream.
- Parmesan Cheese - grated parmesan cheese is stirred in at the end for the perfect finishing touch. If possible, grate your own parmesan for best flavor.
- Dried Oregano, Paprika, Garlic Powder - dried herbs and spices to season everything. If you don't have oregano, Italian seasoning is a great substitute.
- Kosher Salt & Black Pepper - to tie everything together.
How to Make Lemon Chicken Orzo Pasta Skillet
Below are the directions for how to make this pasta dish with photos I hope are helpful. Check the recipe card at the bottom for the full rrecipe.
- Step 1: Cut the chicken into bite-sized pieces. Dice the onion and mince the garlic. Heat a large skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onion. Saute x 3-4 minutes until translucent.
- Step 2: Add the chicken, garlic, and seasonings. Make sure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
- Step 3: Add the orzo pasta and chicken broth to the cooked chicken. Give it a good stir and bring to a boil. Lower heat and cover. Simmer on low heat 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan. Remove the lid and simmer another 2-4 minutes uncovered until orzo is cooked. Cook time will vary a bit based on your pan and stovetop. *there will still be excess liquid. It will absorb as the orzo sits.
- Step 4: At the end of cooking, stir in the spinach until it wilts. Turn off heat and stir in the Greek yogurt, parmesan, lemon juice, and lemon zest. Give it a taste and add more salt as needed.
Hint: there will still be quite a bit of liquid when you first turn off the heat. Don't worry! The orzo will continue to absorb it as it cooks.
Dietitian Tip
Most pastas with creamy sauce use heavy cream. I like to replace it with Greek yogurt which is lower in saturated fats and provides protein and calcium. You still get a super creamy end result because the starch from the pasta releases while being cooked in the chicken broth. And as a bonus, you get extra nutrients with the Greek yogurt!
Video of How to Make Lemon Chicken Orzo Pasta
Here's a video showing how to make this recipe to help you as you cook!
Variations
The best part about this one pan lemon chicken orzo is you can customize it to your taste! Below are some ideas.
- Spicy - add red pepper flakes for a bit of heat.
- More Veggies - add more vegetables for even more nutrition. Bell pepper, zucchini, grape tomatoes, or mushrooms are all great options.
- Garnish - top this lemony chicken dish with fresh herbs (fresh basil, fresh parsley or fresh dill) for extra flavor.
Equipment
You'll need a large skillet with a lid for this recipe. I use my Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan for the chicken.
Storage
- Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
Expert Tips
- Cut the chicken breast into small bite sized pieces that are evenly sized.
- Be sure to stir it every few minutes while it simmers to prevent the orzo from sticking to the pan.
- Use fresh lemon juice instead of bottled lemon juice for the best flavor.
- Don't worry if all of the liquid doesn't absorb at first. The orzo will continue to absorb the liquid as it sits.
- Wait until you remove it from the heat to add the Greek yogurt, parmesan, and lemon.
- Adding the lemon at the end gives that bright lemony flavor! Adding it too early will result in the lemon flavor cooking off a bit.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The chicken provides lean protein, iron, and vitamin B12, the parmesan cheese and Greek yogurt provide some calcium and phosphorus, the spinach provides important nutrients including vitamin K and antioxidants, and lemon juice provides vitamin C. Orzo pasta provides carbohydrates, an important energy source for the body.
Yes! It will work in a Dutch oven too. 😊
You can use your favorite milk (whole milk, almond milk, coconut milk, etc) or half & half in place of the Greek yogurt.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Lemon Chicken Orzo Pasta:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Creamy Lemon Chicken Orzo Pasta, One Pan Skillet
Equipment
- 1 Large Skillet (with lid)
Ingredients
- 1½ lb boneless, skinless chicken breast
- 1 tablespoon extra-virgin olive oil
- ½ yellow onion
- 3 cloves garlic
- 1 teaspoon each: paprika, dried oregano, garlic powder
- ½ teaspoon kosher salt (start with ¼ teaspoon if using fine table salt), more to taste
- ¼ teaspoon black pepper
- 2 cups chicken broth
- 1 cup orzo pasta, dry
- 2 cups baby spinach
- ¼ cup Greek yogurt
- ½ cup grated parmesan cheese
- ¼ cup lemon juice (~2 large lemons)
- 1 teaspoon lemon zest
Instructions
- Cut the chicken into bite-sized pieces. Dice the onion and mince the garlic. Heat a large skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onion. Saute x 3-4 minutes until translucent.
- Add the chicken, garlic, and seasonings. Make sure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
- Add the orzo pasta and chicken broth to the cooked chicken. Give it a good stir and bring to a boil. Lower heat and cover. Simmer on low heat 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan. Remove the lid and simmer another 2-4 minutes uncovered until orzo is cooked. Cook time will vary a bit based on your pan and stovetop. *there will still be excess liquid. It will absorb as the orzo sits.
- At the end of cooking, stir in the spinach until it wilts. Turn off heat and stir in the Greek yogurt, parmesan, lemon juice, and lemon zest. Give it a taste and add more salt as needed.
- Hint: there will still be quite a bit of liquid when you first turn off the heat. Don't worry! The orzo will continue to absorb it as it cooks.
Video
Notes
- Cut the chicken breast into small bite sized pieces that are evenly sized.
- Be sure to stir it every few minutes while it simmers to prevent the orzo from sticking to the pan.
- Use fresh lemon juice instead of bottled lemon juice for the best flavor.
- Don't worry if all of the liquid doesn't absorb at first. The orzo will continue to absorb the liquid as it sits.
- Wait until you remove it from the heat to add the Greek yogurt, parmesan, and lemon.
- Adding the lemon at the end gives that bright lemony flavor! Adding it too early will result in the lemon flavor cooking off a bit.
- Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
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