Imagine a dish that’s cozy, tangy, and creamy all at once—this Creamy Lemon Chicken Orzo Recipe hits all those notes perfectly. With tender shredded chicken and zesty lemon, it’s like a hug in a bowl that you can whip up on a busy weeknight.
Jump to:
Why You'll Love This Recipe
I love how this recipe brings together bright lemon flavor and creamy decadence in one pot. It’s quick to make but feels special enough for guests or a weekend treat.
- One-Pot Wonder: Minimal cleanup means more time enjoying your meal and less time scrubbing dishes.
- Bright & Comforting: Lemon adds lively freshness while the cream and cheeses make it luxuriously smooth.
- Versatile Protein: Uses shredded chicken, perfect for turning leftovers into a star dish.
- Family Friendly: This creamy pasta with peas sneaks in some veggies and pleases adults and kids alike.
Ingredients & Why They Work
Here’s the magic behind the flavors and textures. Most of these ingredients are pantry staples, making this dish easy to pull together anytime. A few tips: opt for fresh lemon juice over bottled for the brightest zing, and if you use frozen peas, just thaw them before adding—they add sweetness and a pop of color.
- Olive oil: Provides a mild, fruity base to sauté aromatics without overpowering.
- Butter: Adds richness and helps soften the onion beautifully.
- Yellow onion: Gives a sweet and savory foundation once sautéed until tender.
- Garlic: Infuses that punchy, familiar flavor we all love.
- Orzo pasta: The star grain here, toasty and tender, it soaks up all the luscious sauce.
- Dry white wine (optional): Adds subtle depth and acidity; feel free to skip if you prefer.
- Low sodium chicken broth: Keeps the dish savory without excess saltiness.
- Lemon juice: Brightens and balances the creamy elements perfectly.
- Heavy cream: Makes the sauce silky smooth without risk of curdling.
- Cooked shredded chicken: Your protein powerhouse—easy to use leftovers or freshly cooked.
- Grated parmesan cheese: Adds a salty, nutty layer that melts into the sauce.
- Thawed frozen peas: Sweet bursts of freshness and lovely color contrast.
- Feta cheese: Crumbled on top, it adds tang and creamy texture to each bite.
- Salt and pepper: Adjust seasoning to taste and bring all the flavors together.
Make It Your Way
The Creamy Lemon Chicken Orzo Recipe is wonderfully adaptable—feel free to make it truly your own by swapping ingredients or adding your favorite twists. A little creativity can turn this comforting dish into something new and exciting every time.
- Vegetarian Variation: Swap the shredded chicken for sautéed mushrooms or roasted chickpeas to keep the dish hearty and satisfying without meat. I once used garlic-roasted portobello mushrooms, and the earthiness paired beautifully with the bright lemon and creamy sauce.
- Seasonal Twist: Replace the peas with fresh spinach or asparagus tips during springtime for a fresh seasonal touch. I love tossing in some wilted spinach right at the end for added color and nutrition.
- Extra Zest: For a punch of lemony brightness, add a teaspoon of lemon zest alongside the lemon juice. It really makes the flavor pop—trust me, lemon lovers will appreciate this!
- Gluten-Free Option: Use gluten-free orzo made from corn or rice flour if you need to avoid gluten. It works just as well and keeps the dish just as creamy and delicious.
Step-by-Step: How I Make Creamy Lemon Chicken Orzo Recipe
Step 1: Gently Sauté Onions and Garlic for a Flavor Base
Start by heating 1 tablespoon of olive oil and 2 tablespoons of butter in a pot over medium-high heat. Add your diced yellow onion and sauté for about 5 minutes, stirring often until the onions are softened and nice and fragrant. Then, add the minced garlic and give it a quick stir. This foundation is where the cozy flavors begin to build, so take your time and enjoy the aroma.
Step 2: Toast the Orzo Pasta for Extra Depth
Next, add 1 cup of uncooked orzo to the pot with the garlic and onions. Stir it well so the orzo mixes in evenly. Let it cook for about 3 minutes, stirring frequently to toast the orzo gently. This step adds a subtle nuttiness and really enhances the overall flavor of the dish. If you'd like, pour in a splash of dry white wine here and allow it to reduce slightly—this adds a lovely complexity, but it’s completely optional.
Step 3: Combine the Liquids and Simmer the Orzo
Pour in 2 cups of low sodium chicken broth, 3 tablespoons of fresh lemon juice, and 1 cup of heavy cream. Stir everything together and bring it to a gentle boil. Then reduce the heat to medium-low to maintain a soft simmer. Give it a good stir often—about every couple of minutes—to prevent the orzo from sticking to the bottom and to create that creamy texture we’re after. Cook for around 15 minutes until the orzo becomes tender and the sauce thickens beautifully.
Step 4: Stir in Chicken, Cheese, and Peas for the Finishing Touch
Once the orzo is perfectly tender, it's time to add 2 cups of cooked shredded chicken, ¼ cup grated parmesan cheese, 1 cup of thawed frozen peas, and 4 ounces of crumbled feta cheese. Mix everything gently until the chicken is warmed through and the cheeses have melded into the creamy sauce. The texture will be luscious, with little pops of sweetness from the peas and bursts of tang from the feta.
Step 5: Final Seasoning and Serving
Give your dish a final taste. Add salt and freshly ground black pepper as needed to balance out the flavors. Serve your Creamy Lemon Chicken Orzo warm and enjoy the satisfying blend of creamy, bright, and comforting notes. It’s a perfect weeknight dinner that will have everyone asking for seconds!
Top Tip
These tips will help you get the creamiest, most flavorful results with your Creamy Lemon Chicken Orzo Recipe, making your dinner an absolute winner every time.
- Use heavy cream: I’ve found that using heavy cream rather than milk keeps the sauce silky smooth and prevents it from curdling when mixed with the bright lemon juice.
- Toast the orzo well: Toasting the orzo with garlic and onion before cooking adds a wonderful nutty depth that really elevates the overall flavor—don’t skip this step!
- Stir often while simmering: Orzo can stick and clump if left unattended. Stirring frequently ensures an even cook and creamy texture throughout.
- Don’t rush seasoning: Taste the dish before serving and adjust salt and pepper as needed; sometimes a little extra seasoning brings all the flavors together perfectly.
How to Serve Creamy Lemon Chicken Orzo Recipe
Garnishes
To brighten up the dish even more, sprinkle freshly chopped parsley or basil on top before serving. A few extra crumbles of feta add a delightful tangy punch, and for those who like a little texture, toasted pine nuts or slivered almonds make fantastic additions that contrast beautifully with the creamy orzo.
Side Dishes
This Creamy Lemon Chicken Orzo stands well on its own, but if you want to round out the meal, consider pairing it with a crisp green salad dressed lightly with lemon vinaigrette, or some roasted asparagus for a fresh, springtime vibe. Garlic bread or a warm baguette also complements the creamy sauce wonderfully for savoring every bit.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container and refrigerate for up to 4 days. This makes it a perfect recipe for meal prep, keeping your weekday dinners quick and satisfying.
Freezing
This dish can be frozen, but keep in mind the texture of the orzo may change slightly. To freeze, cool completely and transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently over low heat on the stovetop, stirring often to prevent sticking. If the sauce thickens too much, add a splash of water or chicken broth to loosen it back up and restore that creamy consistency you love.
Frequently Asked Questions:
Yes, you can swap orzo for other small pasta shapes like couscous or acini di pepe, but cooking times may vary, so keep an eye on the texture to get it just right.
Absolutely! With a total time of just 30 minutes, this dish stores well in the fridge for up to 4 days, making it a great option for quick lunches or dinners throughout the week.
To adapt this Creamy Lemon Chicken Orzo Recipe for dairy-free diets, consider substituting heavy cream with coconut cream and using a dairy-free cheese alternative, although the flavor and texture will vary from the original.
No worries! The splash of dry white wine is optional and can be omitted without affecting the overall success of the recipe. Just proceed by adding the broth, lemon juice, and cream directly.
Final Thoughts
This Creamy Lemon Chicken Orzo Recipe has become such a favorite in my kitchen because it’s simple, quick, and just so comforting. The bright lemon really wakes up the creamy richness without being overpowering, and the mix of cheeses adds layers of flavor that feel indulgent yet wholesome. I hope it finds a cozy place on your dinner table too—enjoy every delicious bite!
Print
Creamy Lemon Chicken Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy Lemon Chicken Orzo is a comforting and flavorful one-pot meal combining tender shredded chicken, toasted orzo pasta, bright lemon juice, creamy heavy cream, and a mix of parmesan and feta cheeses. Peas add a pop of color and sweetness, making this dish perfect for a quick and satisfying dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 small yellow onion - diced
- 4 cloves garlic - minced
- 1 cup orzo pasta - uncooked
- 1 splash dry white wine (optional)
- 2 cups low sodium chicken broth
- 3 tablespoon lemon juice
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- ¼ cup grated parmesan cheese
- 1 cup thawed frozen peas
- 4 oz feta cheese
- salt and pepper - to taste
Instructions
- Heat the fats: Add the olive oil and butter to a pot set over medium-high heat. Add the diced onions and sauté for 5 minutes, stirring often, until softened and fragrant.
- Toast the orzo and garlic: Add the minced garlic and uncooked orzo pasta to the pot. Mix well to combine and cook for 3 minutes, stirring often to toast the orzo and develop flavor.
- Add liquids: If using, pour in a splash of dry white wine and let it reduce slightly. Then add the chicken broth, lemon juice, and heavy cream to the pot.
- Simmer and cook orzo: Bring the mixture to a gentle boil, then reduce heat to medium-low to maintain gentle bubbling. Stir frequently to prevent orzo from sticking. Cook until orzo is tender and creamy, about 15 minutes.
- Add cheese and chicken: Stir in the shredded cooked chicken, grated parmesan, thawed peas, and crumbled feta cheese. Mix well until everything is heated through and combined, then remove from heat.
- Season and serve: Taste and season with additional salt and black pepper as needed. Serve warm for a creamy, tangy, and comforting meal.
Notes
- Use heavy cream instead of lower-fat milk to avoid curdling from the lemon juice and heat.
- Leftover rotisserie chicken works perfectly, but any cooked shredded chicken will do.
- Orzo contains gluten; substitute with gluten-free orzo made from corn or rice flour if needed.
- For extra lemon flavor, add about a teaspoon of lemon zest with the lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of water or chicken broth when reheating if the orzo becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: thirty six g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 105 mg
Leave a Reply