This creamy lemon chicken orzo recipe is cozy, flavorful, and all made in one pot—easy and delicious!
If you love chicken and lemon, you’re going to fall head over heels for this creamy lemon chicken orzo. It’s similar to risotto but so much easier—no need to gradually stir in liquid or hover over the stove. Everything comes together in one pot, which means minimal cleanup and maximum flavor.
The secret is toasting the orzo first to infuse it with flavor, then letting it simmer in a luscious mixture of chicken broth, cream, and fresh lemon juice. Add tender rotisserie chicken, wilted spinach, and a generous handful of Parmesan cheese, and you’ve got a dreamy weeknight dinner that feels special enough for company.
This recipe was inspired by my popular Creamy Garlic Spinach Orzo, but I wanted to create something heartier that could work as a complete main course. The result? A one-pot wonder that’s become a regular on our dinner rotation.
Why You’ll Love This Recipe
Our Lemon chicken orzo dish is like a quick version of risotto — creamy and comforting, but much easier to make! Instead of slowly stirring in the broth, you add it all at once. Combine it with tender chicken, fresh spinach, and Parmesan for a silky lemon creamy sauce that’s pure comfort in a bowl.
One-Pot Simplicity: Everything cooks in a single pot from start to finish. Less cleanup means more time to actually enjoy your meal.
Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights when you need dinner on the table fast.
Rotisserie Chicken Hack: Using store-bought rotisserie chicken or leftover cooked chicken makes this recipe even more effortless.
Risotto-Style Without the Work: You get that creamy, luxurious texture without standing over the stove constantly stirring.
Bright, Balanced Flavors: Fresh lemon juice brightens the rich cream sauce, while Parmesan adds a savory depth that keeps every bite interesting.
Creamy Lemon Chicken Orzo Recipe
What You’ll Need
- Chicken – Use rotisserie or leftover cooked chicken to save time and make this dish even easier.
- Orzo – This tiny, rice-shaped pasta gives the dish a risotto-like texture with much less effort.
- Heavy cream – Adds that rich, velvety finish that makes the sauce irresistibly creamy.
- Spinach – Fresh baby spinach brings a pop of color and a boost of nutrients.
- Olive oil and butter – The perfect combo for sautéing and layering flavor from the start.
- Lemon – Fresh lemon juice brightens up every bite. For an extra zing, add a bit of zest too.
- Parmesan – A handful of freshly grated Parmesan ties it all together with a salty, cheesy touch.
- Onion and garlic – Sweet onions (like Vidalia) and fresh garlic form a flavorful base for the sauce.
- Chicken broth – Keeps the orzo tender and infuses the dish with savory depth.
- Italian seasoning – A fragrant, all-purpose blend of herbs that complements every element beautifully.
Essential Tools for This Recipe
Here are a few of the tools and gadgets I love using whenever I make this recipe—they’re total game changers!
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Garlic press (optional, but makes prep easier)
- Lemon zester (optional)
Pro Tips for Perfect Lemon Chicken Orzo
Don’t Panic About the Liquid: It may seem like there’s a lot of liquid at first, but the orzo does an excellent job of absorbing it. If you find there’s still too much liquid by the end of cooking, just wait a few minutes with the lid on and the pasta will soak it up. If it’s too dry, simply add another splash of cream and/or chicken broth.
Use Freshly Grated Parmesan: Pre-grated Parmesan doesn’t melt as smoothly and lacks the flavor punch of freshly grated cheese. Take the extra minute to grate it yourself for maximum flavor and the best creamy texture.
Watch Your Heat: The key is maintaining a gentle bubble, not a rolling boil. Too high heat will cause the liquid to evaporate before the orzo is cooked, and it increases the risk of curdling.
Stir, But Don’t Obsess: You need to stir fairly often to prevent sticking, but unlike traditional risotto, you don’t need to stir constantly. Every few minutes is perfect.
Substitutions and Variations
Can’t Find or Don’t Like Spinach?
No problem! Simply leave it out entirely. You could also substitute with other chopped and cooked vegetables like broccoli florets, peas, asparagus, or sun-dried tomatoes. Add them when you stir in the chicken.
About the Heavy Cream
I don’t recommend substituting the cream for something lower fat like half-and-half or milk. This recipe is cooked over fairly high heat, and the 2 tablespoons of lemon juice means there’s a strong chance of curdling with lower-fat dairy products. The heavy cream is what gives this dish its luxurious, stable texture.
Can I Use Different Pasta?
Since this is a one-pot meal, the liquid ratios really matter, so be careful substituting another variety of pasta. Orzo’s small size and cooking time are specifically calibrated to the amount of liquid in this recipe. If you want to try a different small pasta shape, be prepared to add more liquid if needed and adjust cooking times.
Can I Use Rice Instead of Orzo?
Orzo is pasta that happens to be shaped like rice—it’s not actual rice. I haven’t tested this recipe with rice, and since rice typically takes longer to cook than pasta and absorbs liquid differently, you’d likely need to adjust both the liquid measurements and cooking time significantly. I’d recommend sticking with orzo for the best results.
What to Serve With Lemon Chicken Orzo
Since this is a hearty, complete meal on its own, you don’t need much to round it out:
- Bread or Dinner Rolls: A simple slice of crusty bread or a soft dinner roll is perfect for soaking up any extra creamy sauce. Garlic bread works beautifully if you want something more indulgent.
- Simple Side Salad: A Super Simple Parmesan Arugula Salad or mixed greens with Creamy Balsamic Dressing provides a fresh contrast to the rich, creamy orzo.
- Roasted Vegetables: Keep it simple with roasted asparagus, green beans, or broccoli on the side.
Storage, Leftovers, and Reheating
Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days. Be aware that the orzo will continue to absorb the sauce over time, so it will thicken considerably as it sits.
Reheating: Use a saucepan over low heat until warmed through. Add a splash of cream or chicken broth to loosen the sauce and restore its creamy consistency. You can also microwave individual portions, but add a little liquid first and stir halfway through.
Freezing: I don’t recommend freezing this dish. Cream-based sauces often separate when frozen and thawed, and the texture of the orzo won’t be as pleasant after freezing.
Troubleshooting Common Issues
Liquid absorbing too fast: If the pasta is soaking up the liquid before the orzo is fully cooked, turn the heat down and add a splash more broth or cream. The mixture should maintain a gentle bubble throughout cooking.
Too much liquid remaining: If there’s excess liquid after the orzo is tender, simply cover the pot for longer than suggested in the recipe. The orzo will continue absorbing liquid quickly. You can also simmer uncovered for an additional 2-3 minutes.
Sauce is too thick: The orzo continues to absorb liquid even after you remove it from heat. If your finished dish seems too thick, stir in additional cream or chicken broth a few tablespoons at a time until you reach your desired consistency.
More One-Pot Orzo Recipes You’ll Love
If you enjoyed this creamy lemon chicken orzo, try these other delicious orzo recipes:
- Boursin Orzo with Chicken: Creamy, garlicky, and loaded with herbs
- Creamy Tuscan Orzo: Sun-dried tomatoes and Italian flavors
- Tomato Orzo with Chicken Sausage and Broccoli: A complete meal in one pot
- Italian Sausage Orzo: Savory, satisfying, and full of flavor
- Hamburger Orzo Soup: Comforting and family-friendly
You might also love these other lemon chicken recipes:
- Lemon Chicken Orzo Soup: A lighter, brothier version
- Creamy Lemon Chicken Orzo Soup: All the comfort of soup with creamy orzo
- Lemon Chicken Gnocchi: Pillowy gnocchi in a bright lemon sauce
This one-pot creamy lemon chicken orzo has everything you want in a weeknight dinner: it’s quick, it’s comforting, it’s packed with flavor, and cleanup is a breeze. The combination of rich cream, bright lemon, tender chicken, and perfectly cooked orzo creates a meal that feels restaurant-quality but comes together in your own kitchen in just 30 minutes. Whether you’re cooking for your family or meal prepping for the week ahead, this recipe delivers every single time.
Nutrition Information (Per Serving, based on 4 servings)
- Calories: 520
- Protein: 28g
- Carbohydrates: 42g
- Fat: 26g
- Saturated Fat: 14g
- Fiber: 2g
- Sodium: 720mg
Note: Nutrition information is estimated and will vary based on specific ingredients used and portion sizes.
One-Pot Creamy Lemon Chicken Orzo Recipe
Ingredients
Method
- Sauté the aromatics: Add the olive oil, butter, and chopped onion to a large pot over medium-high heat. Sauté the onion for 3-4 minutes until it becomes translucent and softened.
- Toast the orzo: Add the minced garlic, Italian seasoning, and uncooked orzo to the pot. Cook for 2-3 minutes, stirring often. This step infuses the orzo with more flavor and toasts it slightly, adding a subtle nutty depth to the finished dish.
- Add the liquids: Stir in the chicken broth, lemon juice, and heavy cream. Once the mixture starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You'll probably need to turn the heat down a bit to medium or even medium-low. The liquid should gently bubble rather than furiously boil—you don't want it to reduce too much before the pasta has finished cooking.
- Add the chicken: Stir in the shredded cooked chicken, making sure it's distributed throughout the orzo.
- Finish with cheese and spinach: Take the pot off the heat and stir in the freshly grated Parmesan cheese and fresh baby spinach. Cover the pot for 3-5 minutes, or until the mixture has thickened to your liking. The spinach will wilt beautifully in the residual
- Season and serve: Taste and season with salt and pepper as needed. Serve immediately while hot and creamy.
Notes
- Serves 4-6 depending on appetite and whether you’re serving with sides.
- Don’t substitute the heavy cream. Lower-fat dairy (milk, half-and-half) will curdle due to the high heat and acidic lemon juice.
- Liquid troubleshooting: If the orzo is absorbing liquid too fast, turn down the heat and add more broth or cream. If there’s too much liquid at the end, cover the pot longer and the orzo will soak it up quickly.
- Orzo is pasta, not rice. If you want to use real rice instead, you’ll need to adjust liquid amounts and cooking time (this is untested).
- Use freshly squeezed lemon juice. Bottled lemon juice won’t give you the same bright, fresh flavor.
- Grate Parmesan fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Don’t skip toasting the orzo. This 2-3 minute step adds nutty depth and better flavor to the finished dish.
Frequently Asked Questions
Everything you need to know about making perfect lemon chicken orzo
One-Pot Creamy Lemon Chicken Orzo
This lemon chicken orzo recipe is creamy, comforting, and made in one pot for fewer dishes! It comes together in just 30 minutes with rotisserie chicken, fresh spinach, and a dreamy lemon cream sauce. Perfect for busy weeknights.
Type: Main Course, Dinner
Cuisine: Italian, American
Keywords: lemon chicken orzo, creamy chicken orzo, one pot meals, 30 minute dinners, easy dinner recipes, chicken orzo recipe, rotisserie chicken recipes, lemon pasta recipes, comfort food, weeknight dinners, quick family meals, orzo recipes, chicken and pasta, one pot pasta, creamy lemon recipes
Recipe Yield: 5
Calories: 520 calories
Preparation Time: PT10M
Cooking Time: PT20M
Total Time: PT30M
Recipe Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 2 cups shredded cooked chicken (rotisserie)
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach (packed)
- Salt and pepper to taste
Recipe Instructions:
Sauté the aromatics:
- Add the olive oil, butter, and chopped onion to a large pot over medium-high heat. Sauté the onion for 3-4 minutes until it becomes translucent and softened.
Toast the orzo:
- Add the minced garlic, Italian seasoning, and uncooked orzo to the pot. Cook for 2-3 minutes, stirring often. This step infuses the orzo with more flavor and toasts it slightly, adding a subtle nutty depth to the finished dish.
Add the liquids:
- Stir in the chicken broth, lemon juice, and heavy cream. Once the mixture starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You'll probably need to turn the heat down to medium or even medium-low. The liquid should gently bubble rather than furiously boil, and you don't want it to reduce too much before the pasta has cooked.
Add the chicken:
- Stir in the shredded cooked chicken, making sure it's distributed throughout the orzo.
Finish with cheese and spinach:
- Take the pot off the heat and stir in the freshly grated Parmesan cheese and fresh baby spinach. Cover the pot for 3-5 minutes, or until the mixture has thickened to your liking. The spinach will wilt beautifully in the residual heat.
Season and serve:
- Taste and season with salt and pepper as needed. Serve immediately while hot and creamy. Garnish with extra Parmesan and fresh parsley if desired.
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