Description

This Chicken Lemon Orzo recipe features tender chicken pieces cooked with creamy orzo pasta infused with fresh lemon zest and juice. The dish is enriched with butter, evaporated milk, and a blend of cheeses including mozzarella and feta, along with fresh herbs like basil, dill, and parsley. Perfect for a comforting, flavorful meal that balances tangy, savory, and creamy elements.

Ingredients

Scale

Chicken

1 pound chicken breasts, chopped into large bite size pieces
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Orzo

2 tablespoons butter
1 small onion, diced (or 1 teaspoon onion powder)
4 garlic cloves, minced (or 1 teaspoon garlic powder)
1 1/2 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 1/4 cup juice)
1 teaspoon chicken bouillon or better than bouillon
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Add Later

1/2 cup shredded mozzarella
1/4 cup crumbled feta
1/4 cup chopped basil
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Season Chicken: While the chicken is still on the cutting board, pat it dry and season evenly with 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/2 teaspoon pepper.
Cook Chicken: Heat 2 tablespoons olive oil in a 3.75 quart or larger braiser or Dutch oven over medium-high heat. Add the chicken pieces and cook until most of the chicken is opaque but not fully cooked. Remove chicken and set aside on a plate.
Sauté Aromatics and Orzo: Melt 2 tablespoons butter in the drippings over medium-high heat. Add the diced onions and sauté for 4 minutes until softened. Add the orzo and cook, stirring, for 2 minutes. Add the grated zucchini and minced garlic; sauté an additional 2 minutes until onions are tender.
Add Liquids and Seasonings: Stir in the evaporated milk. In a separate container, whisk the chicken broth with cornstarch until combined, then add to the pot. Add lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Stir to combine and add the partially cooked chicken back into the pot.
Simmer Orzo: Cover the pot and bring to a gentle simmer. Reduce heat to medium-low and cook for 10 minutes, stirring every couple of minutes to prevent sticking and replacing the lid. If the orzo is not tender and most liquid has absorbed, add a little more broth. The orzo should have a creamy risotto-like consistency.
Add Cheese and Herbs: Stir in shredded mozzarella until melted, then fold in the feta cheese and chopped fresh herbs (basil, dill, parsley). Taste and adjust seasoning with additional lemon juice, salt, or pepper if needed.
Serve: Serve warm as a creamy, comforting main dish.

Notes

Chicken bouillon adds an elevated, savory flavor—you can use granulated bouillon, a crushed bouillon cube, or better than bouillon paste. If using a cube, crush it before adding directly to the pot.
Swap the chicken for rotisserie chicken, ground chicken, chicken sausage, lean ground beef, Italian sausage, or add sautéed shrimp or salmon at the end of cooking.
Add or swap vegetables with sautéed mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn, or spinach. Stir peas and spinach in after simmering.
Change the cheeses to alter flavor; alternatives include Parmesan for feta and Gouda, Havarti, cheddar, or Pepper Jack for mozzarella.
Store leftovers in an airtight container in the refrigerator for up to 5 days. This dish does not freeze well.
Reheat small portions in the microwave for 1 minute, stirring halfway, then continue in 15-second intervals until heated through.
Reheat larger portions gently on the stove, stirring occasionally. Add a splash of milk or chicken broth to restore creaminess.
Meal prep tips: Chicken can be chopped and seasoned up to 3 days ahead. Lemon can be zested and juiced a few days in advance. Onions, garlic, and grated zucchini can be prepped and stored separately up to 3 days. Mozzarella can be shredded and stored.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 70 mg