Are you craving a mouthwatering dish that’s full of flavor and packed with healthy ingredients? Look no further than this Lemon Chicken Orzo! This dish is simple to make, wonderfully fresh, and perfect for any time of the year. With tender chicken, creamy orzo pasta, and the zesty brightness of lemon, this recipe will surely become a family favorite. Plus, it’s a great way to sneak in some extra veggies, like zucchini, without anyone noticing! Let’s dive right into this easy and delicious recipe!
Method in Detail
Season the Chicken
The first step in making this Lemon Chicken Orzo is to season the chicken. Take your chicken breast and cut it into bite-sized pieces. Sprinkle the chicken with 1/2 teaspoon of salt, paprika, and pepper. The seasoning will infuse the chicken with flavor, giving it that perfect zesty kick that will complement the rest of the dish.
Cook the Chicken
Once your chicken is seasoned, it’s time to cook it. Heat the olive oil in a large pot over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces to the pot. Sauté the chicken for about 3-4 minutes, stirring occasionally, until it’s mostly cooked through. You don’t want to cook it fully at this stage, as it will finish cooking later with the orzo. After the chicken is mostly cooked, take it out of the pot and set it aside on a plate.
Sauté the Vegetables
Now that the chicken is out of the pot, it’s time to sauté the vegetables. In the same pot, add the butter and allow it to melt over medium-high heat. Once the butter is melted, toss in the diced onion and cook it for about 3-4 minutes, stirring often, until the onion becomes soft and translucent. The residual chicken bits in the pot will add flavor to the onions, making them even more delicious. After the onions have softened, add the uncooked orzo pasta to the pot. Toast the orzo for about 2 minutes, stirring it around so that it lightly browns. This step will give the orzo a nutty flavor and help it absorb the chicken stock later on.
Add the Zucchini and Garlic
Next, you’ll add the grated zucchini and garlic to the pot. Grate the zucchini and stir it into the orzo mixture, then add the minced garlic (or garlic powder if you’re using that). Cook everything together for another 2 minutes. The zucchini will release some moisture, which will help coat the orzo and add a fresh, light texture to the dish. Stir occasionally to ensure the garlic doesn’t burn.
Add Stock & Lemon
Now, it’s time to bring all the flavors together. Pour in the chicken stock, followed by the zest and juice of one small lemon. The citrus will add a burst of freshness to balance the richness of the cream and chicken. Season the mixture with the dried thyme, salt, and pepper to taste. Stir everything together to combine. Then, add the chicken back into the pot along with any juices that may have collected on the plate. Cover the pot with a lid, reduce the heat to medium-low, and let it simmer for 8-10 minutes. During this time, the orzo will absorb the chicken stock and cook through, becoming tender and full of flavor. Make sure to stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Finish the Dish
Once the orzo is fully cooked and has absorbed most of the liquid, it’s time to add the cream. Pour in the light cream and stir it into the pot until everything is well combined. This will create a creamy, luscious texture that will coat the chicken and orzo beautifully. After the cream is mixed in, add the mozzarella and feta cheese. Stir the cheese in until it melts completely and becomes part of the creamy sauce. The combination of mozzarella and feta will provide a rich, cheesy layer of flavor to the dish.
Garnish and Serve
Once everything is cooked through and the cheese is melted, remove the pot from the heat. Give everything one last stir, and then taste to see if it needs any additional seasoning. If you’d like, add extra salt and pepper to taste. For the finishing touch, sprinkle freshly chopped parsley over the top for color and added freshness. Your Lemon Chicken Orzo is now ready to be served, and I guarantee it will be a hit at the table!
Necessary Tools
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring spoons and cups
- Grater (for zucchini)
- Strainer (optional, for draining orzo)
- Lid for the pot
Lemon Chicken Orzo Recipe: A Zesty, Delicious, and Healthy Meal!
Difficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
1/2 tablespoon olive oil
500g chicken breast (cut into pieces)
1/2 teaspoon paprika
1 tablespoon butter
1 small onion, diced
2 garlic cloves, minced (or 1 teaspoon garlic powder)
1 cup orzo pasta (uncooked)
1 medium zucchini, grated
2 cups low sodium chicken stock
Zest and juice of 1 small lemon
1/2 teaspoon each dried thyme, salt, and pepper
1/2 cup light cream (I used Philadelphia 60% less fat cooking cream)
Add-ins:
30-40g mozzarella cheese, shredded
30g crumbly feta cheese
Fresh parsley (for garnish)
Directions
- Season the Chicken: Start by seasoning your chicken with 1/2 teaspoon salt, paprika, and pepper. This simple step will help infuse the chicken with flavors right from the start!
- Cook the Chicken: Heat the olive oil in a large pot over medium-high heat. Once the oil is hot, add the chicken and cook until it’s mostly done (about 3-4 minutes). Take the chicken out of the pot and set it aside for later.
- Sauté the Vegetables: In the same pot, melt the butter over medium-high heat. Add the diced onion and sauté it for about 3-4 minutes until it softens. Add the orzo pasta and toast it for about 2 minutes, stirring it around so it gets a little golden.
- Add the Zucchini and Garlic: Grate the zucchini and add it to the pot, along with the garlic. Cook everything together for another 2 minutes. The zucchini will release some moisture and give the orzo a delicious, fresh flavor.
- Add Stock & Lemon: Pour in the chicken stock, lemon zest, and lemon juice. Add the dried thyme, salt, and pepper. Stir everything together, then add the chicken back into the pot. Cover with a lid, reduce the heat to medium-low, and simmer for 8-10 minutes, or until the orzo is tender and the flavors have melded together. Stir occasionally to make sure the orzo doesn’t stick to the bottom.
- Finish the Dish: Once the orzo is cooked, add the light cream and stir until it’s fully combined and creamy. Remove the pot from heat and mix in the mozzarella and feta cheeses until they’re melted and incorporated.
- Garnish and Serve: Season with extra salt, pepper, and freshly chopped parsley for a beautiful touch of color and flavor.
Notes
- Stir Frequently: Make sure to stir the orzo during cooking to prevent it from sticking to the bottom of the pot. This will help it cook evenly and keep the dish creamy.
- Chicken Cooking Time: Don’t overcook the chicken in the initial step. You just want it mostly cooked so it stays juicy when it finishes cooking with the orzo. Overcooking it can result in dry chicken.
- Keep an Eye on the Liquid: As the orzo simmers, check the pot every few minutes. If the liquid is drying up too quickly, you can always add a splash of extra chicken stock or water to keep everything nice and moist.
Serving Suggestions
This Lemon Chicken Orzo is great on its own as a filling meal, but you can pair it with a side salad or steamed veggies for a more balanced meal. You can also serve it with crusty bread to soak up all that creamy goodness! For a lighter version, swap the cream for a bit of Greek yogurt, which will add a tangy flavor and keep things creamy.
Fun Fact
Did you know that orzo is actually a type of pasta? It’s shaped like rice, which makes it a great addition to many dishes where you might use rice. It’s perfect in this recipe, absorbing all the flavors from the chicken and lemon!
Conclusion
This Lemon Chicken Orzo is a fun, fresh, and tasty way to enjoy a balanced meal. It’s quick enough for a weeknight dinner yet fancy enough for a special occasion. The combination of tender chicken, creamy orzo, and bright lemon flavor will leave everyone asking for seconds.
