Lemon chicken orzo with spinach has a bright and citrusy flavor that perfectly complements the shredded chicken!
Pre-cooked chicken and spinach are cooked in a creamy lemon sauce with orzo for the perfect hot (or cold!) dish that’s as easy to make as it is delicious!
You’ll Love This Lemon Chicken Orzo Because…
- This bright-flavored dish comes together with just a few basic ingredients.
- It tastes like a fancy restaurant menu item so it’s perfect to whip up for company or to take to a potluck!
- One-pot dishes like lemon chicken orzo make weeknight cooking and cleanup a cinch!
- Lemon chicken orzo is a great main dish or you can omit the chicken for zucchini to make a delicious meatless entrée!
Ingredients and Variations
Orzo: Orzo is a small, rice-shaped pasta that can be used in place of rice in any dish hot or cold! It’s the main ingredient in Panera’s popular Greek lemon orzo soup. Easy to find and budget-friendly, orzo-based recipes like orzo and meatballs or orzo pasta salad are great for buffet and potluck tables!
Chicken: Use up leftover chicken or turkey, or make a rotisserie chicken and use it in tasty recipes all week long! You can also use leftover turkey, diced ham, or slices of summer sausage.
Sauce: Chicken broth, cream, and zested lemons with their juice give this dish its unforgettable flavor! Half and half can replace the heavy cream for a lighter sauce, but you can also simply add more chicken broth if you like.
Vegetables: Spinach goes great in any recipe! Frozen spinach can be used without thawing but will add a few more minutes to the cooking time. Chopped kale, sliced Brussels sprouts, mushrooms, sundried tomatoes, peas, or any leftover veggies from the fridge can be tossed in the pot in Step 4.
Variations: Add some sliced kalamata olives to add more Greek flavors to the dish if you like. You can also add sliced almonds for a little crunch!
How to Make Lemon Chicken Orzo
- Sauté garlic in butter and oil and then add basil, thyme, and orzo. (Recipe below.)
- Cook until orzo is lightly toasted.
- Add chicken broth, cream, lemon juice, and zest and simmer until pasta is cooked through.
- Stir in chicken, spinach, parmesan cheese, and salt and pepper.
- Cover and cook until spinach is wilted and sauce has the desired consistency.
Delicious to serve with grilled veggies, garlic bread, or a Greek salad.
Storing Lemon Chicken Orzo
- Keep leftover lemon chicken orzo in a covered container in the refrigerator for up to 5 days and freeze portions in zippered bags for up to two months.
- Thaw overnight in the refrigerator and add a scoop or two into a pita pocket or over a bed of lettuce as a cold lunch for school or work.
- Reheat on the stove top with a little water mixed in to loosen the sauce and a fresh squeeze of lemon juice to refresh the flavors.
More One Pot Pasta Delights
Did you make this Lemon Chicken Orzo recipe? Be sure to leave a comment and rating below!
Lemon Chicken Orzo
Equipment
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 3 cloves garlic minced
- 1 Tablespoon basil finely chopped
- 1 teaspoon thyme finely chopped
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup whipping cream
- ¼ cup lemon juice freshly squeezed
- 2 lemons zested
- 2 cups shredded chicken
- 2 cups baby spinach coarsely chopped
- ½ cup parmesan cheese shredded
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- In a medium saucepan, sauté garlic in butter and oil over medium-high heat for 1-2 minutes.
- Add basil, thyme, and orzo. Cook for 2-3 minutes until orzo is lightly toasted, stirring frequently.
- Stir in the chicken broth, cream, lemon juice, and zest. Once it starts to bubble, reduce heat to medium and cook uncovered for 10 minutes. Check orzo for doneness, adding additional broth or cream if the liquid is too reduced and the pasta is not cooked through.
- Once pasta is cooked, stir in the chicken, spinach, parmesan, salt, and pepper. Cover and cook for 3-5 minutes or until spinach has wilted and sauce has reached desired consistency. Season with salt and pepper and serve immediately.
Notes
- Store leftovers in the refrigerator for 3-4 days or in the freezer for up to 2 months.
- Reheat in the microwave or stove top, and add water, chicken broth, or cream to loosen it up.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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