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Lemon Chicken Orzo is a light but filling meal that mixes together orzo with chicken and a creamy lemon sauce, along with fresh herbs. This dish features Parmesan cheese and mozzarella cheese and is the perfect comfort dish that is easy to make. Your family will love this!
This lemon chicken orzo comes together in under 30 minutes with shredded chicken, orzo, Parmesan, mozzarella, and a bright lemon cream sauce. The orzo simmers until tender and creamy, almost like a quick risotto, then gets folded together with the cheese, fresh basil, and parsley for a dish that’s rich but still tastes light thanks to the lemon.
This is one of my favorite Sunday meal prep dinners since it reheats well and tastes just as good, if not better, the next day.This lemon orzo chicken dish is also is great as leftovers so feel free to make it ahead of time. If you like orzo, you also should try my Lemon Orzo Recipe, Summer Orzo Pasta Salad, Cheesy Butternut Squash Orzo, Mediterranean Orzo Pasta Salad, or this Tomato Feta Orzo Salad.
Why This Recipe Works
Using both Parmesan and mozzarella gives the sauce a creamy, stretchy texture that Parmesan alone can’t quite achieve, while the Parmesan carries most of the savory, salty flavor. Simmering the orzo directly in broth instead of water lets the pasta absorb flavor as it cooks, which is what gives the finished dish its rich, almost risotto like texture without needing constant stirring.
Freshly grated cheese, rather than the pre-shredded bagged kind, melts into a smoother sauce since bagged cheese is coated with anti-caking starch that can make the sauce grainy instead of silky.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Boneless skinless chicken breasts. Seasoned and pan seared, then shredded before being folded into the creamy orzo. Rotisserie chicken or leftover cooked chicken thighs also work well if you want to save time.
- Orzo. This rice shaped pasta simmers directly in broth, which lets it soak up flavor as it cooks and gives the dish its creamy, almost risotto like texture.
- Fresh lemon juice. This is what makes the dish taste light instead of heavy. Freshly squeezed juice gives a cleaner, brighter flavor than bottled lemon juice.
- Parmesan cheese. Brings most of the savory, salty flavor to the sauce. Grate it fresh from a block rather than using the pre-shredded bagged kind, which can make the sauce grainy instead of smooth.
- Mozzarella cheese. Adds a creamy, stretchy texture that Parmesan alone doesn’t fully deliver. Fresh grated mozzarella melts more evenly than bagged shredded cheese.
- Cream. Brings the sauce together into a silky, cohesive texture that coats the orzo.
- Fresh basil and parsley. Stirred in or used as a garnish at the end for a fresh, herby finish that balances the richness of the cheese and cream.
Ways to Modify This Lemon Orzo Recipe
- Beans: Beans make a nice addition to this meal. You could leave out the chicken and add the beans or use both. I like chickpeas or white beans.
- Chicken: You can use a variety of chicken options with this dish. You can use shredded chicken, leftover rotisserie chicken, cooked chicken thighs, chicken tenderloins or chicken breasts.
- Cheese: I used Parmesan cheese and mozzarella cheese. You could also try feta or goat cheese.
- Spices: If you want to spice up your recipe, try adding a variety of other spices like cayenne red pepper, paprika, crushed red pepper or smoked paprika.
- Greens: I think that greens are a nice addition to this Lemon Orzo. I especially like spinach, arugula or Swiss chard.
If you like creamy orzo recipes try this Creamy Sausage Orzo.
How Do You Make Creamy Lemon Orzo
Step 1. Cook the Orzo: In a large skillet or Dutch oven, heat the vegetable or chicken broth {or water} until simmering. Add the orzo in and simmer for about 8-10 minutes or until the water is absorbed. Add the butter and let melt for about 2-3 minutes stirring occasionally to make sure the orzo doesn’t stick.
Step 2. Add the Sauce Ingredients: Turn heat to low and add the garlic, lemon juice, Parmesan cheese, mozzarella cheese, cream, oregano and crushed red pepper {optional} and stir until the cheese melts and the sauce becomes creamy.
Step 3. Stir in the Chicken: Stir in the shredded chicken until mixed well.
Step 4. Serve Warm: Stir in salt and pepper. Remove and serve warm garnished with shaved parmesan cheese, fresh basil and parsley. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Common Mistakes to Avoid
- Using pre-shredded bagged cheese. It melts less smoothly and can leave the sauce grainy. Grate your own Parmesan and mozzarella for the creamiest result.
- Adding the cheese over high heat. Turn the heat to low before stirring in the cheese so it melts gradually instead of separating.
- Overcooking the chicken breasts. Pull them from the skillet as soon as they hit 165 degrees F, since orzo dishes like this one show overcooked, dry chicken more than saucier recipes do.
- Skipping fresh lemon juice. Bottled lemon juice won’t give the same bright flavor that makes this dish feel light instead of heavy.
- Not adjusting leftovers when reheating. Orzo continues to soak up the sauce in the fridge, so add a splash of broth, cream, or lemon juice when reheating to bring the texture back.
Storage Tips
- Store this lemon orzo in an airtight container for up to 4 days. To reheat you can microwave or heat in a skillet. You might want to add more olive oil and lemon juice to brighten the dish.
Recipe FAQ
Yes. Shredded rotisserie chicken is a great shortcut and works just as well as the seasoned chicken breasts in this recipe.
This usually happens when pre-shredded bagged cheese is used instead of freshly grated. Bagged cheese contains starches that can prevent a smooth melt, so grate your own Parmesan and mozzarella for the best texture.
Yes, it reheats well and many readers find it tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days, and add a splash of broth or lemon juice when reheating since the orzo continues to absorb the sauce as it sits.
Yes. Leave out the chicken and add white beans or chickpeas instead for a protein source, as suggested in the modifications above.
More Orzo Recipes
Vegetarian
4 Ingredient Cheesy Orzo Recipe
Vegetarian
One Pot Creamy Tomato Herb Orzo
Salads
Summer Orzo Pasta Salad
Mediterranean
Lemon Shrimp and Orzo
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Lemon Chicken Orzo
Ingredients
- 1 1/2 cups orzo
- 3 cups vegetable broth {or chicken broth} or you can use water
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 lemon, juiced plus zest for garnish
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup cream
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper {optional}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup shaved Parmesan cheese for garnish,, optional
For the chicken:
- 1 pounds boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil, divided
- 2 garlic cloves, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- In a large skillet or Dutch oven, heat the vegetable or chicken broth {or water} until simmering. Add the orzo in and simmer for about 8-10 minutes, or until the water is absorbed.
- Add the butter and let melt for about 2-3 minutes, stirring occasionally to make sure the orzo doesn't stick.
- Turn heat to low and add the garlic, lemon juice, Parmesan cheese, mozzarella cheese, cream, oregano and crushed red pepper {optional}, and stir until the cheese melts and the sauce becomes creamy.
- Stir in salt and pepper. Remove and serve warm garnished with shaved parmesan cheese, fresh basil and parsley.
To cook the chicken:
- In a large Ziplock bag add the chicken, 2 tablespoons olive oil, garlic, Italian seasoning and salt and pepper to the bag. Close and massage the spices into the chicken using your hands.
- Add 2 tablespoons olive oil to a large skillet and heat over medium heat. Add the chicken breasts and cook for 4-5 minutes, flip and cook until the chicken reaches a temperature of 165 degrees F. Remove the chicken and put it on a cutting board. Using two forks shred the chicken.
Notes
- Grate your own Parmesan and mozzarella instead of using pre-shredded bagged cheese. Bagged cheese is coated with starch that can make the sauce grainy instead of smooth.
- Turn the heat to low before adding the cheese so it melts gradually and the sauce stays creamy instead of separating.
- Rotisserie chicken works well in place of cooking chicken breasts if you want to save time.
- For a vegetarian version, leave out the chicken and add chickpeas or white beans instead.
- Feta or goat cheese can be swapped in for the Parmesan or mozzarella for a different flavor. Spinach, arugula, or Swiss chard also make a nice addition if you want to work in some greens.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a skillet, adding a splash of broth, olive oil, or lemon juice to loosen the sauce and brighten the flavor, since the orzo continues to absorb the sauce as it sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the American Dairy Association Mideast. As always, all opinions are 100% my own.
Could this be made ahead and warmed in the oven at serving
Yes! I ate leftovers for a few days and it was great! 🙂