Go Back
–+ servings
Patricia Krouse

Lemon Chicken Orzo

A comforting and flavorful dish that combines juicy chicken, tender orzo pasta, and a refreshing lemon kick—perfect for busy weeknights or family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 lb) Can substitute with turkey or chickpeas for a vegetarian version.
  • 1 cup orzo pasta
  • 4 cups low-sodium chicken broth
  • 2 pieces fresh lemons (zest and juice)
  • 3 cloves garlic (minced)
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Dice the chicken into bite-sized pieces.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the diced chicken and season with salt and pepper. Cook until the chicken is golden brown, about 6-7 minutes.
  4. Stir in the minced garlic and oregano, cooking for about a minute until fragrant.
  5. Add the orzo to the skillet, ensuring it gets coated in the juices.
  6. Pour in the chicken broth and lemon juice. Bring the mixture to a simmer.
  7. Cover and cook for about 10-12 minutes, or until the orzo becomes tender.
  8. Remove from heat and stir in the lemon zest before serving warm.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 2g

Notes

Garnish with fresh parsley or sprinkle feta cheese. Pair with a refreshing side salad or crusty bread. Leftovers can be stored in an airtight container in the fridge for up to 3 days. For freezing, cool completely before freezing for up to 2 months.

Tried this recipe?

Let us know how it was!