Description
Delicious and creamy Chicken Lemon Orzo combining tender chicken, citrusy lemon, and tender orzo pasta cooked in a flavorful broth enriched with cheese and fresh herbs. This comforting and easy one-pot meal is perfect for a quick weeknight dinner with a burst of freshness from lemon and herbs.
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 powder)
- 4 garlic cloves, minced (or 1 tsp 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 (¼ cup juice)
- 1 teaspoon chicken bouillon/better than bouillon
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
Add Later
- 1/2 cup shredded mozzarella
- 1/4 cup feta
- 1/4 cup chopped basil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh parsley
Instructions
- Season the chicken: While chicken is still on the cutting board, pat it dry and season with ½ teaspoon salt, ½ teaspoon paprika, and ½ teaspoon pepper.
- Cook the chicken: Heat 2 tablespoons olive oil in a 3.75 quart or larger braiser or Dutch oven over medium-high heat. Add chicken and cook until most of the chicken is opaque but not cooked through. Remove to a plate.
- Sauté aromatics and orzo: Melt butter in the drippings and heat over medium-high heat. Add diced onions and sauté for 4 minutes. Add orzo and sauté for 2 minutes. Stir in the grated zucchini and minced garlic and cook an additional 2 minutes or until onions are tender.
- Add liquids and seasonings: Stir in evaporated milk. Whisk chicken broth with cornstarch until smooth and add to the pot. Add lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Stir to combine.
- Simmer the orzo: Return the chicken to the pot. Cover and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring every 2-3 minutes to prevent sticking and replacing the lid. Add extra broth if the orzo is not tender and liquid is mostly absorbed. The orzo should reach a creamy, risotto-like consistency.
- Add cheeses and herbs: Stir in shredded mozzarella until melted, then add feta cheese and fresh chopped basil, dill, and parsley. Adjust seasoning with more lemon juice, salt, or pepper as desired. For a saucier dish, stir in additional broth, milk, or cream.
Notes
- Chicken bouillon: Use 1 teaspoon granulated bouillon, 1 bouillon cube crushed directly into the pot, or 1 teaspoon better than bouillon for enhanced flavor.
- Protein substitutions: Substitute chicken with rotisserie chicken, ground chicken, chicken sausage, lean ground beef, Italian sausage, or add roasted sautéed shrimp or salmon at the end of cooking.
- Vegetable variations: Add mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn, or spinach; stir peas and spinach in after simmering.
- Cheese swaps: Replace feta with Parmesan and mozzarella with Gouda, Havarti, cheddar, or Pepper Jack for varied flavors.
- Storage: Keep in an airtight container in the refrigerator up to 5 days; does not freeze well.
- Reheating: Microwave small portions at 1 minute intervals, stirring in between; reheat larger portions gently on the stove with a splash of milk or broth if needed.
- Meal prep: Chicken can be chopped and seasoned up to 3 days ahead; lemon can be zested and juiced ahead and stored refrigerated; aromatics and zucchini can be prepped and stored up to 3 days separately; mozzarella can be shredded and stored.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg
