This Lemon Chicken Orzo is a one-pot wonder that combines tender, golden chicken with creamy orzo in a bright, lemon-infused sauce. Each bite is rich with Parmesan and Romano cheese, fresh spinach, and zesty lemon juice — all tied together in a velvety, garlic cream sauce. It’s easy enough for weeknights yet tastes like something you’d order at a restaurant!
Why You’ll Love This Recipe
- One Pot – Less cleanup, more flavor.
- Creamy & Zesty – The perfect balance of citrus, garlic, and Parmesan.
- Restaurant-Quality at Home – Impress family or guests with minimal effort.
How to Make Lemon Chicken Orzo
Step 1: Prepare the Chicken
Season chicken strips with lemon pepper seasoning, then toss lightly in flour. Sear in olive oil until golden brown on both sides, about 3–4 minutes per side. Remove from the skillet and set aside.
Step 2: Deglaze the Pan
Add white wine to the same skillet to deglaze, scraping up all those flavorful browned bits. Stir in butter, onions, and garlic, letting the wine reduce by half for extra depth.
Step 3: Make the Creamy Sauce
In a large measuring cup, whisk together chicken broth, heavy cream, Dijon mustard, honey, hot sauce, herbs, and half a bouillon cube. Pour this mixture into the skillet and bring to a gentle boil.
Step 4: Add the Orzo
Stir in uncooked orzo and simmer uncovered according to package directions (about 9 minutes), stirring occasionally to prevent sticking.
Step 5: Finish and Serve
Lower the heat, then stir in grated Parmesan and Romano cheese until melted and creamy. Add spinach and let it wilt, then return the chicken to the pan. Squeeze in fresh lemon juice, stir, and serve warm.
💡 Tip: The orzo will continue to thicken as it stands — giving you that perfect creamy consistency.
Pro Tips for Perfect Lemon Chicken Orzo
- Lemon Pepper Seasoning: Use a high-quality blend (like Redmond Real Salt). Some store brands can be overpowering — start with less and adjust to taste.
- Secret Flavor Boosters: Dijon mustard, honey, and hot sauce (like Frank’s) enhance the sauce’s depth — you won’t taste them individually.
- Wine Options: Sauvignon Blanc works best, followed by Chardonnay or Pinot Grigio. Substitute chicken broth if you prefer not to use wine.
- Cheese Tip: Always grate from a block! Pre-shredded cheese doesn’t melt as smoothly.
- Fresh Is Best: Use fresh garlic and lemon juice for the brightest flavor.
- Pan Size: A 12-inch skillet helps the sauce reduce evenly and thicken beautifully.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently over low heat, adding a splash of broth or cream if needed.
What to Serve With Lemon Chicken Orzo
This dish pairs beautifully with:
- Garlic Bread or Olive Oil Bread Dip
- Roasted Asparagus or Green Beans
- A Simple Side Salad
More Orzo Favorites
If you love this dish, try:
- Lemon Chicken Orzo Soup – light and cozy.
- Creamy Chicken and Orzo – the ultimate comfort food.
- Mediterranean Orzo Salad – fresh and vibrant.
Final Thoughts
This Lemon Chicken Orzo is the kind of cozy, comforting meal that feels like sunshine on a plate. With creamy texture, citrusy brightness, and a hint of garlic and Parmesan, it’s a simple dish that delivers big flavor — all in one pot!