Description
This Chicken Lemon Orzo is a creamy, comforting one-pot meal featuring tender chicken, lemon zest, and herbs combined with tender orzo pasta. The dish is enhanced with mozzarella, feta, and fresh herbs for a bright, flavorful dinner that's easy to prepare in about 30 minutes.
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 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 (1/4 cup juice)
- 1 teaspoon chicken bouillon or 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 (or 1 teaspoon each dried)
Instructions
- Season the 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 to ensure flavorful bites.
- Cook the chicken: Heat 2 tablespoons of olive oil in a 3.75 quart or larger braiser or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until most of the chicken is opaque but not fully cooked through. Remove the chicken to a plate.
- Sauté aromatics and orzo: In the same pot with the chicken drippings, melt 2 tablespoons butter over medium-high heat. Add diced onions and sauté for 4 minutes until translucent and tender. Add the orzo and sauté for an additional 2 minutes to lightly toast the pasta. Then add grated zucchini and minced garlic, cooking for another 2 minutes until onions are tender.
- Add liquids and season: Stir in the evaporated milk. In a separate cup or bowl, whisk together chicken broth and cornstarch until smooth, then add to the pot. Add lemon zest, lemon juice, chicken bouillon, dried thyme, salt, and pepper. Stir to combine and incorporate all flavors.
- Simmer the orzo: Return the chicken pieces to the pot. Cover and bring the mixture to a simmer. Lower heat to medium-low and simmer for 10 minutes, stirring every couple of minutes to prevent sticking and burning. Add more broth as needed if the orzo isn’t tender or if the liquid absorbs too quickly. The orzo should have a creamy, risotto-like consistency.
- Finish with cheese and herbs: Stir in shredded mozzarella until melted and smooth. Follow by adding feta cheese and the fresh chopped basil, dill, and parsley. Taste and adjust seasoning with extra lemon juice, salt, and pepper as desired. For a saucier consistency, stir in additional broth, milk, or cream.
Notes
- Chicken bouillon: For best flavor, use 1 teaspoon granulated bouillon, 1 bouillon cube (crushed before adding), or 1 teaspoon better than bouillon.
- Protein swaps: Substitute chicken with rotisserie chicken, ground chicken, chicken sausage, lean ground beef, Italian sausage, shrimp, or salmon.
- Vegetable variations: Add sautéed 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 different flavors.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Lemon orzo does not freeze well.
- Reheating: Microwave in small portions stirring frequently or gently reheat on the stove with added broth or milk for creaminess.
- Meal prep: Chicken can be chopped and seasoned up to 3 days ahead. Lemons zested and juiced can be stored in the fridge for a couple days. Aromatics and zucchini can be prepped and stored separately for up to 3 days. Cheese can be shredded and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
