Lemon Chicken Orzo
You can have this dish on the table in under 30 minutes!
Lemon Chicken Orzo is a light but filling skillet meal that mixes orzo with chicken in a creamy lemon sauce, along with fresh herbs. You can have this dish on the table in under 30 minutes, making it a great option for those busy nights.
I love making this dish as part of my Sunday meal-prep. It tastes even better the next day as leftovers, in my opinion.
You also can simplify the recipe further by using shredded rotisserie chicken instead of cooking chicken breasts.
If you love orzo as much as I do, try Cheesy Butternut Squash Orzo, too! Another healthy skillet dinner to add to your rotation is my Cheesy Ground Turkey Sweet Potato Skillet recipe.

Lemon Chicken Orzo
You can have this dish on the table in under 30 minutes, making it a great option for those busy nights.
Ingredients
- 1 ½ cups orzo
- 3 cups vegetable broth {or chicken broth} or you can use water
- 3 tablespoons butter
- 3 garlic cloves minced
- 1 lemon juiced plus zest for garnish
- ¾ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup cream
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper {optional}
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup fresh basil leaves chopped
- ¼ cup fresh parsley chopped
- ¼ cup shaved Parmesan cheese for garnish optional
Chicken
- 1 pound boneless skinless chicken breasts
- ¼ cup extra virgin olive oil divided
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- In a large skillet or Dutch oven, heat the vegetable or chicken broth (or water) until simmering. Add the orzo in and simmer for about 8-10 minutes, or until the water is absorbed.
- Add the butter and let melt for about 2-3 minutes, stirring occasionally to make sure the orzo doesn’t stick.
- Turn heat to low and add the garlic, lemon juice, Parmesan cheese, mozzarella cheese, cream, oregano and crushed red pepper (optional), and stir until the cheese melts and the sauce becomes creamy.
- Stir in the shredded chicken until mixed well.
- Stir in salt and pepper. Remove and serve warm garnished with shaved parmesan cheese, fresh basil and parsley.
Chicken
- In a large Ziplock bag, add the chicken, 2 tablespoons olive oil, garlic, Italian seasoning and salt and pepper. Close and massage the spices into the chicken using your hands.
- Add 2 tablespoons olive oil to a large skillet and heat over medium heat. Add the chicken breasts and cook for 4-5 minutes, flip and cook until the chicken reaches a temperature of 165°F.
- Remove the chicken and put it on a cutting board. Using two forks, shred the chicken.
Tried this recipe?Let us know how it was!
I found your Lemon Orzo Chicken, we love Mediterranean food, so I’m sold on your recipes.
Thank you for posting on FB your great recipes!
Please email me this recipe, sounds wonderful