Description
This Chicken Lemon Orzo recipe features tender chicken pieces cooked with creamy orzo pasta, bright lemon zest and juice, and a blend of cheeses and fresh herbs for a flavorful, comforting dish perfect for a wholesome dinner.
Ingredients
Scale
Chicken
- 1 pound chicken breasts, chopped into large bite size pieces
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Orzo
- 2 tablespoons butter
- 1 small onion, diced (or 1 teaspoon onion powder)
- 4 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 1/2 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 or better than bouillon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Add Later
- 1/2 cup shredded mozzarella cheese
- 1/4 cup feta cheese
- 1/4 cup chopped basil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
Instructions
- Season the Chicken: While chicken is still on the cutting board, pat it dry and season with 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/2 teaspoon pepper to ensure even flavor.
- Cook the Chicken: Heat 2 tablespoons olive oil in a braiser or Dutch oven over medium-high heat. Add chicken and cook until most pieces are opaque but not fully cooked. Remove chicken to a plate and set aside.
- Sauté Aromatics and Orzo: Melt the butter in the same pot over medium-high heat. Add diced onion and sauté for 4 minutes until translucent. Add orzo and sauté for 2 minutes, then add grated zucchini and minced garlic, cooking an additional 2 minutes until the onions are tender.
- Add Liquids and Seasonings: Stir in evaporated milk. In a separate bowl, whisk chicken broth with cornstarch until smooth, then add to the pot. Add lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Stir to combine and add the partially cooked chicken back into the pot.
- Simmer Until Tender: Cover the pot and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring every couple of minutes to prevent the orzo from sticking or burning. Add additional broth if needed to achieve a creamy, risotto-like consistency.
- Add Cheese and Herbs: Stir in shredded mozzarella cheese until melted, followed by feta cheese and chopped fresh herbs (basil, dill, parsley). Taste and adjust seasoning with additional lemon juice, salt, and pepper as desired. For a saucier dish, add more broth, milk, or cream.
Notes
- Use chicken bouillon, granulated bouillon, or better than bouillon to deepen flavor; crush bouillon cubes before adding directly to the pot for best results.
- Swap chicken with rotisserie chicken, chicken sausage, ground beef, or seafood like shrimp or salmon for variety.
- Add extra veggies such as mushrooms, eggplant, bell peppers, green beans, peas, corn, or spinach to boost nutrition and flavor; stir in delicate greens like spinach or peas after simmering.
- Try different cheeses such as Parmesan, Gouda, Havarti, cheddar, or Pepper Jack instead of mozzarella and feta to change flavor profiles.
- Store leftovers in an airtight container refrigerated for up to 5 days; lemon orzo does not freeze well.
- Reheat small portions in the microwave, stirring every 15-30 seconds until heated through, or gently on the stove with a splash of milk or broth to restore creaminess.
- Prepare ingredients ahead: chicken chopped and seasoned up to 3 days ahead, lemon zested and juiced a couple days before, aromatics and zucchini grated and stored separately, and mozzarella shredded and refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
