Lemon Herb Chicken Orzo (Printable)
Tender chicken with lemon, herbs, and creamy orzo—all in one pan. Ready in 35 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - ½ teaspoon garlic powder
07 - 1 tablespoon olive oil
→ Orzo & Aromatics
08 - 1 small yellow onion, finely diced
09 - 3 garlic cloves, minced
10 - 1 cup (7 oz) orzo pasta
11 - 2 cups (16 fl oz) low-sodium chicken broth
12 - Zest and juice of 1 large lemon
13 - 1 cup (5 oz) cherry tomatoes, halved
14 - 1 cup (1.5 oz) baby spinach, roughly chopped
→ Finishing Touches
15 - ¼ cup (1 oz) grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving
# How to Make It:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, oregano, thyme, and garlic powder, pressing spices into meat to adhere.
02 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3–4 minutes per side until deep golden brown. Chicken will finish cooking later. Remove and set aside on a plate.
03 - In the same skillet, add diced onion and sauté for 2–3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Stir in orzo pasta and toast for 1 minute, stirring constantly to coat with pan drippings and lightly nutty. Pour in chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer.
05 - Nestle seared chicken breasts back into the skillet, arranging them among the orzo. Scatter halved cherry tomatoes around the chicken. Cover tightly with lid and reduce heat to medium-low. Cook for 10–12 minutes until orzo is tender and chicken reaches internal temperature of 165°F.
06 - Uncover skillet and scatter chopped spinach over the orzo. Sprinkle grated Parmesan cheese across the surface. Stir gently with a wooden spoon until spinach wilts and cheese melts into the creamy sauce.
07 - Garnish with fresh chopped parsley. Serve hot directly from the skillet, offering additional lemon wedges at the table for brightness.
# Expert Suggestions:
01 -
- The orzo soaks up all those lemony chicken juices, creating a creamy risotto-like texture without any actual cream.
- Everything cooks in one pan, so you spend more time eating and less time scrubbing multiple pots.
02 -
- The chicken will finish cooking as it simmers with the orzo, so do not worry if it is not fully cooked through after searing.
- The orzo will continue absorbing liquid after you turn off the heat, so the consistency should look slightly loose when you remove it from the stove.
03 -
- Season your chicken generously and let it sit at room temperature for 15 minutes before cooking for even searing.
- Zest your lemon before juicing it, and try to avoid the bitter white pith when you do.