Description
This Chicken Lemon Orzo recipe is a creamy, comforting one-pot meal featuring tender chicken, tender orzo pasta, and a bright lemony flavor balanced with fresh herbs and melted cheeses. Perfect for a quick and satisfying weeknight dinner, it combines the flavors of sautéed chicken with a creamy, slightly tangy orzo cooked with zucchini, garlic, and herbs, finished with mozzarella, feta, and fresh basil, dill, and parsley.
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 onion powder)
- 4 garlic cloves, minced (or 1 tsp garlic 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 (about ¼ cup lemon juice)
- 1 teaspoon chicken bouillon or better than bouillon
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
Add Later
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh basil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
Instructions
- Season the Chicken: While the chicken is still on the cutting board, pat it dry with paper towels. Season the chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/2 teaspoon pepper to ensure it is well flavored before cooking.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a braiser or large Dutch oven over medium-high heat. Add the chicken pieces and cook until most of the chicken turns opaque but is not fully cooked through. Remove the chicken and set it aside on a plate for now.
- Sauté Vegetables and Orzo: In the same pot with the chicken drippings, melt 2 tablespoons of butter over medium-high heat. Add diced onions and sauté for about 4 minutes until softened. Add orzo pasta and sauté for an additional 2 minutes to lightly toast it. Stir in grated zucchini and minced garlic, cooking for another 2 minutes until onions are tender and fragrant.
- Add Liquids and Seasonings: Stir in the evaporated milk to the pot. Whisk together the chicken broth and cornstarch until smooth, then add to the pot as well. Next, add lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Stir well to combine. Return the partially cooked chicken back into the pot, mixing it with the orzo mixture.
- Simmer Until Orzo Is Cooked: Cover the pot and bring the mixture to a gentle simmer. Reduce heat to medium-low and let it cook uncovered for 8-10 minutes, stirring every few minutes to prevent sticking. Add additional chicken broth if the orzo is not yet tender and the liquid is mostly absorbed. The finished orzo should have a creamy, risotto-like consistency with some liquid remaining.
- Finish with Cheese and Herbs: Stir in shredded mozzarella cheese until melted throughout the orzo. Then fold in crumbled feta cheese along with chopped basil, minced dill, and parsley. Taste and adjust seasoning by adding more lemon juice, salt, or pepper as needed. For a saucier consistency, stir in additional broth, milk, or cream before serving.
Notes
- Grated zucchini or yellow squash is optional but adds extra nutrition and moisture to the dish.
- You can use dried onion and garlic powder if fresh is not available.
- The use of evaporated milk adds creaminess without heavy cream, but you can substitute with half-and-half or cream for richer texture.
- Stir frequently during simmering to prevent the orzo from sticking and burning on the bottom.
- The dish can be made a day ahead and reheated gently with a splash of broth or milk.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
