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5.0 from 6 votes

Lemon Chicken Orzo

An easy, one-pan, dump-and-bake dinner with just 10 minutes of prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 people
Calories: 485 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 3 cups chicken broth
  • 1 (22 ounce) jar Alfredo Sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) (approximately 2 ½ cups total)
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • 2 cups cooked shredded or diced chicken (such as meat from a rotisserie chicken)
  • 1 (16 ounce) package uncooked orzo pasta
  • 2 cups fresh baby spinach leaves, coarsely chopped
  • Zest from 1 lemon (about 1 teaspoon)
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups italian blend cheese (or sub with shredded mozzarella cheese)
  • Optional garnish: grated Parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley

Instructions

    Cup of Yum
  1. Preheat oven to 425°F (220°C). In a greased 9 x 13-inch baking dish, whisk together the broth, Alfredo sauce, garlic powder, onion powder, and Italian seasoning. Stir in the chicken and uncooked orzo. Cover tightly with aluminum foil and bake for 30 minutes.
  2. Uncover; stir the orzo gently with a fork. At this point you should check the orzo to make sure that it is al dente (still quite firm but with a tender bite). There will still be a good amount of liquid in the pan, and that’s fine – the pasta will absorb most of the remaining liquid as it finishes in the oven. If the orzo is still too hard after 30 minutes, just cover the dish again and return it to the oven until the orzo is al dente. Then move on to the next step.
  3. Stir in the spinach, lemon zest, and lemon juice. Sprinkle the cheese over top.
  4. Bake uncovered for about 5 more minutes (or until the cheese melts and the pasta is tender). If you want the top crispy and brown, place it under the broiler for a minute or two (keep a close eye on it so that it doesn’t burn). Garnish with freshly grated Parmesan and chopped fresh herbs, if desired.

Notes

  • When zesting the lemon, make sure that you only scrape off the very outer layer of the peel (this is where you'll find all of the flavorful essential oils). Do not scrape off any of the white pith, which has a bitter taste.
  • Pick a high-quality, flavorful Alfredo sauce (or make your own). With so few ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao’s brand if you can find it, but any similar variety (like a 22-ounce jar of Prego) will work.
  • Total cooking time will vary depending on the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the orzo. The pasta should be tender and much of the liquid should be absorbed.
  • Gently stir the orzo by fluffing with a fork. A larger spoon may compress the individual pieces, causing it to clump together.
  • Be careful not to overbake the casserole or the orzo will become mushy.
  • Make it spicy by stirring in some crushed red pepper flakes.
  • Garnish the casserole with fresh herbs like fresh basil or fresh parsley for a bright, colorful touch. Fresh lemon wedges and a sprinkling of grated Parmesan cheese is also delicious!

Nutrition Information

Serving 1/8 of the recipe Calories 485kcal (24%) Carbohydrates 47g (16%) Protein 27g (54%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Cholesterol 87mg (29%) Sodium 926mg (39%) Potassium 281mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 715IU (14%) Vitamin C 3mg (3%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 485

% Daily Value*

Serving 1/8 of the recipe
Calories 485kcal 24%
Carbohydrates 47g 16%
Protein 27g 54%
Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Cholesterol 87mg 29%
Sodium 926mg 39%
Potassium 281mg 6%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 715IU 14%
Vitamin C 3mg 3%
Calcium 73mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.