Description
This Chicken Lemon Orzo recipe combines tender chicken pieces with creamy, lemon-infused orzo pasta and fresh herbs for a vibrant and comforting meal. Perfect for a quick dinner, it features sautéed chicken, aromatic vegetables, and a rich broth that simmers to a risotto-like consistency, topped with mozzarella, feta, dill, and parsley for a deliciously creamy finish.
Ingredients
Scale
Chicken
- 1 pound chicken breasts, chopped into large bite size pieces
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tablespoons olive oil
Orzo
- 2 tablespoons butter
- 1 small onion, diced (or 1 tsp powder)
- 4 garlic cloves, minced (or 1 tsp powder)
- 1 ½ 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 (¼ cup juice)
- 1 teaspoon chicken bouillon/better than bouillon
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
Add Later
- 1/2 cup shredded mozzarella
- 1/4 cup feta
- 1/4 cup chopped basil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley (OR 1 teaspoon EACH dried)
Instructions
- Season Chicken: While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika, and ½ teaspoon pepper evenly over the pieces.
- Cook Chicken: Heat 2 tablespoons olive oil in a 3.75 quart or larger braiser or Dutch oven over medium-high heat. Add chicken and cook until most of it is opaque but not fully cooked through. Remove chicken to a plate.
- Sauté Vegetables and Orzo: Melt butter in the pan drippings over medium-high heat. Add diced onions and sauté for 4 minutes until translucent. Add orzo and sauté for 2 minutes to toast slightly. Stir in grated zucchini and minced garlic, cooking an additional 2 minutes until 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 thoroughly.
- Simmer Orzo and Chicken: Return chicken pieces to the pot. Cover and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring every couple minutes to prevent sticking. Add additional broth if orzo has absorbed most liquid but is not yet tender. The orzo should have a creamy risotto-like consistency.
- Add Cheese and Herbs: Stir in shredded mozzarella until melted, then add feta cheese and chopped fresh basil, dill, and parsley. Taste and adjust seasoning with more lemon juice, salt, and pepper if desired. For a creamier texture, stir in additional broth, milk, or cream as needed.
Notes
- Chicken bouillon enhances flavor significantly; use 1 teaspoon granulated bouillon, 1 bouillon cube crushed directly into the pot, or 1 teaspoon better than bouillon.
- Protein substitutions: Rotisserie chicken, ground chicken, chicken sausage, lean ground beef, Italian sausage, sautéed shrimp, or salmon work well.
- Add or substitute veggies like mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn, or spinach. Add peas and spinach after simmering to retain texture.
- Cheese swaps: Use Parmesan instead of feta or try Gouda, Havarti, cheddar, Pepper Jack in place of mozzarella for different flavor profiles.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; freezing is not recommended.
- Reheat in microwave for small portions (1 minute then 15-second intervals) or gently on stove with a splash of milk or broth to restore creaminess.
- Meal prep tips: Chop and season chicken, zest and juice lemon, prep aromatics and veggies, and shred cheese up to 3 days in advance and store separately in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
