Chicken Lemon Orzo
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Mediterranean
Chicken Lemon Orzo
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This Lemon Chicken Orzo is vibrant comfort food the whole family will love! It’s astonishingly quick and easy and all made in one pot in under 30 minutes! It’s creamy (without any heavy cream!) yet light at the same time, brimming with sunny citrus, earthy-sweet zucchini, basil, and dill, punctuated by tangy, rich salty feta. This Lemon Chicken Orzo is fabulous as written, or swap the veggies, protein or herbs. Serve this lemon orzo recipe with garlic bread and tomato cucumber salad for an easy chicken dinner win!
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Ingredients
CHICKEN
- 1 pound chicken breasts, chopped into large bite size pieces
- 1/2 tsp EACH paprika, salt, pepper
- 2 tablespoons olive oil
ORZO
- 2 tablespoons butter
- 1 small onion, diced (or 1 tsp powder)
- 4 garlic cloves, minced (or 1 tsp powder)
- 1 ½ cups orzo pasta (uncooked)
- 2 medium zucchini and/or yellow summer squash, grated (optional)
- 1 12 oz. can evaporated milk
- 2 tablespoons cornstarch
- 2 3/4 cups low sodium chicken broth
- zest and juice of 1 large lemon (1/4 cup juice)
- 1 teaspoon chicken bouillon/better than bouillion
- 1/2 tsp EACH dried thyme salt, pepper
ADD LATER
- 1/2 cup shredded mozzarella
- 1/4 cup feta
- 1/4 cup chopped basil
- 1 TBS EACH minced fresh dill, parsley (OR 1 teaspoon EACH dried)
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Instructions
- While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika and 1/2 teaspoon pepper.
- Heat 2 tablespoons olive oil in a 3.75 or larger braiser (this is the one I use) or Dutch oven over medium high heat. Add chicken and cook until most off the chicken is opaque (chicken will not be cooked through). Remove to a plate.
- Melt the butter in the drippings and heat over medium-high theat. Add onions and sauté for 4 minutes. Add orzo and sauté for 2 minutes. Add the grated zucchini and garlic and cook an additional 2 minutes or until the onions are tender.
- Stir in the evaporated milk. Whisk the chicken broth with the cornstarch in a liquid measuring cup (or bowl) and add to the pot. Add the remaining ingredients up to "Add Later" (lemon juice, lemon zest, chicken bouillon, salt, pepper and thyme). Stir the chicken back into the pot.
- Cover the pot and bring to a simmer. Reduce heat to medium-low and simmer for 8-10 minutes, or until orzo is tender, stirring every couple minutes so the orzo doesn’t burn on the bottom, and replacing the lid. Add additional broth if the orzo isn't done and most of the liquid is absorbed. (The finished orzo has more of a risotto consistency - all of the liquid will likely not be absorbed.)
- Stir in the mozzarella cheese until melted followed by feta and fresh herbs. Taste and season with additional lemon juice, salt and pepper. If desired, you can make the dish "saucier" or creamier by stirring in additional broth, milk or cream.
Notes
- This Lemon Chicken Orzo can be made completely in advance (it reheats really well!) or you can prepare the individual ingredients ahead of time:
- Chicken bouillon: I tasted the lemon orzo recipe without bouillon and it definitely was missing that elevated flavor! . You may use 1 teaspoon granulated bouillon, 1 bouillon cube, or 1 teaspoon better than bouillon. If using a bouillon cube, crush it up before stirring directly into the pot (don’t dissolve in water first).
- Swap protein: Swap the chicken for rotisserie chicken, ground chicken, chicken sausage, lean ground beef or Italian sausage or add roasted or sautéed shrimp or salmon at the end of cooking. This lemon orzo would also be great to stir in leftover chicken, pork, or steak!
- Swap or add extra veggies: Add sautéed mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn or spinach to the orzo. You will want to stir the peas and spinach into the orzo after simmering.
- Swap cheese: Instantly change the flavor profile by changing one or all of the cheeses. You can swap the feta for Parmesan, and the mozzarella for Gouda, Havarti, cheddar, Pepper Jack, etc.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. The lemon orzo does not freeze well.
- Microwave: Microwave small portions for 1 minute, stir, then continue to heat at 15-second intervals until warmed through.
- Stove: For larger portions, reheat orzo gently on the stove, stirring occasionally. You may need to add a splash of milk or chicken broth to make it ultra creamy again.
- Chicken: can be chopped and seasoned up to three days ahead of time and stored in the fridge.
- Lemon: can be zested and juiced a couple days in advance and stored in the fridge.
- Aromatics and zucchini: can be minced/grated and stored up to three days ahead of time in separate containers in the fridge.
- Cheese: mozzarella be shredded and stored in an container in the fridge.
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