Lemon Chicken Orzo Pasta is a comforting weeknight dinner made with seasoned chicken, tender orzo pasta and fresh lemon. An easy recipe that’s creamy, zesty and made in one pot.
If you love comforting meals brimming with flavor, this One Pot Lemon Chicken Orzo Pasta is soon to be your new favorite dinner.
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Easy Lemon Chicken Pasta
Bursting with fresh lemon, tender chicken, creamy orzo, and pops of bright green baby arugula and peas, this weeknight chicken dinner is the perfect balance of cozy and refreshing.
Chicken and pasta cook together in one skillet making this recipe east on the cook and easy on the cleanup!
Perfect for busy weeknights, this creamy lemon chicken orzo recipe will give you restaurant-quality flavor with little effort.
An easy chicken and orzo dinner that feels fancy and comes together in about 30 minutes.
This one-pot meal sounds like a new family favorite and a win-win to me!
How to make One Pot Chicken Pasta
This is a quick overview of how to make a one pot lemon chicken orzo pasta recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: Melt butter, season chicken and cook until browned.
- Step 2: Cook orzo, shallots and seasonings then add broth.
- Step 3: Return chicken to the skillet and add peas
- Step 4: Stir in half and half
Stir in the baby arugula and cook until wilted.
Hint: The sauce may seem loose when you finish cooking the recipe but it will thicken up once it comes off of the heat.
Expert recipe tips
- Use fresh lemon juice and zest: Freshly squeezed lemon juice and grated zest will give you the best citrus flavor.
- Cook the orzo just until al dente – The pasta will continue to soften after the stovetop cooking is done.
- Adjust the cream sauce – If you want a richer cream sauce you can use heavy cream. For a lighter sauce evaporated milk will work well.
- Add greens last - Stirring in the baby arugula just before serving is all it needs to wilt beautifully.
- Finish with extra lemon zest – The sprinkle of lemon zest before serving adds brightness to the flavors and a beautiful pop of color.
Substitutions
- Chicken - Boneless chicken thighs can replace boneless chicken breasts.
- Orzo - Couscous, ditalini, or small pasta shells can be used if you don’t have orzo on hand.
- Shallots – Sweet vidalia onion, yellow onion or green onions can replace shallots but will add a stronger onion flavor to the recipe.
- Arugula – You can easily replace baby arugula with baby spinach or finely chopped kale.
- Half and Half - You can replace half and half with heavy cream for a richer sauce. Greek yogurt, light cream, or cream cheese will also be good alternatives that will provide creaminess.
- Garlic Powder - You can replace garlic powder with 1 clove of fresh finely minced garlic.
Variations
- Dairy-Free - Replace the half and half with coconut cream or unsweetened oat milk for a dairy-free twist and use olive oil instead of butter.
- Extra Veggies – You can add baby spinach, asparagus, or zucchini if you want more greens and texture.
- Rotisserie Chicken – Short on time?Stir in shredded rotisserie chicken instead of cooking chicken breast pieces..
- Cheesy - For added flavor and richness, stir in grated Parmesan cheese or Pecorino Romano cheese before serving.
- Spicy –Add crushed red pepper flakes when cooking the chicken for a little kick of heat.
- Seafood – Replace the chicken with shrimp for a seafood dinner. Add the sauteed shrimp back into the skillet with the half and half so they don’t overcook.
- Italian - Stir in sun-dried tomatoes and include 1 teaspoon Italian seasoning when cooking the chicken. Sprinkle with thinly sliced fresh basil before serving.
Storage
- Refrigerate – You can store cooled leftover lemon orzo chicken in an airtight container in the refrigerator for 3-4 days.The sauce will thicken slightly as it site and/or chills.
- Freeze – Freeze any leftover pasta and chicken in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat – Reheat the chicken mixture on the stovetop over low heat or in the microwave in short bursts, stirring occasionally. You may need to add additional chicken broth, milk, or half and half to loosen the sauce. Stir in a squeeze of fresh lemon juice to revie that bright flavor after reheating.
Ingredients
Lemon Chicken Orzo Ingredients
- Butter – Butter adds dairy notes and flavor to the recipe
- Boneless Chicken Breasts - Boneless chicken breasts are tender, cook quickly and absorb lots of the lemony flavor in the recipe.
- Lemon Pepper Seasoning – This spice blend adds bright citrus notes and a touch of peppery spice, adding to the fresh lemon juice and zest.
- Orzo – Orzo is arice-shaped pasta that cooks to a creamy texture and easily absorbs the flavorful lemon sauce.
- Frozen Peas -Frozen peas add texture, sweetness and a pop of color that brightens the creamy lemon sauce.
- Shallots – Shallots add adelicate and slightly sweet onion flavor adding just the right balance to the recipe flavor.
- Kosher Salt – Kosher salt makes all the flavors of the recipe pop.
- Pepper – Black pepper adds a warm, subtle heat and spice to balance the richness of the cream.
- Garlic Powder – Garlic powder adds a savory note.
- Baby Arugula – Baby arugula is tender with apeppery fresh flavor. This baby green adds a bright contrast to the creamy sauce.
- Chicken Broth – Chicken broth is absorbed by the orzo and also combines to make a savory creamy sauce.
- Half and half – The half and half creates a creamy sauce.
- Lemon Juice - Freshly squeezed lemon juice adds a tangy citrus flavor to the sauce.
- Lemon Zest – Lemon zest is the crowning glory of fresh citrus flavor on this easy chicken dinner. It adds another layer of lemon flavor and a pop of color.
Easy Dinner Recipes
One Pot Recipes
Creamy Lemon Chicken Orzo Pasta Recipe
Lemon Chicken Orzo Pasta, a comforting weeknight dinner, is made with seasoned chicken, tender orzo pasta and fresh lemon. An easy recipe that’s creamy, zesty and made in one pot.
Servings 4
Calories 420kcal
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Equipment
Ingredients
- 2 Tablespoons butter
- 1 pound boneless skinless chicken breasts cut into bite size pieces
- 3 teaspoons lemon pepper seasoning divided
- 1 cup uncooked orzo pasta
- 1 cup frozen peas
- 1/3 cup diced shallots
- 1/2 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1/2 cup half and half
- 3 cups baby arugula
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
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Instructions
- Melt butter in a 12-inch skillet, with deep sides, over medium-high heat.
- Season the chicken pieces with 2 teaspoons lemon pepper seasoning and cook until browned, stirring occasionally. Using a slotted spoon, remove the chicken from the skillet and reserve.
- To the same skillet add the orzo, shallots, garlic powder, kosher salt, pepper and remaining 1 teaspoon lemon pepper seasoning and cook 2 minutes until fragrant.
- Stir in the broth and bring to a boil.
- Add the peas and return the reserved chicken to the skillet, reduce heat to medium and simmer 10 minutes or until the chicken is cooked through and the orzo is tender, stirring frequently so that the pasta doesn’t stick to the bottom of the skillet.
- Add half and half, stirring until combined.
- Stir in the lemon juice and arugula and cook until the arugula is just wilted, about 1 minute.
- Sprinkle with lemon zest. Garnish with lemon slices, if desired.
Notes
The sauce may seem loose when you finish cooking the recipe but it will thicken up once it comes off of the heat.
Nutrition
Calories: 420kcal | Carbohydrates: 41g | Protein: 34g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 933mg | Potassium: 812mg | Fiber: 5g | Sugar: 7g | Vitamin A: 963IU | Vitamin C: 25mg | Calcium: 103mg | Iron: 2mg
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