Creamy one-pan Lemon Chicken Orzo Pasta is an easy-to-make 20-minute dinner recipe that combines tender rotisserie chicken, vegetables, and a zesty lemon-infused sauce with orzo pasta.
This quick and satisfying meal is perfect for busy weeknights or casual gatherings.
This chicken and orzo recipe is one of my family’s favorites. The tender rotisserie chicken, fresh kale, and zesty pop of lemon come together in the best possible way—it’s cozy, comforting, and just downright delicious. Give it a try tonight—you’re going to love it!
Jump to:
- Why I love this recipe (and you will, too!)
- Ingredient notes and substitutions
- How to make Lemon Chicken Orzo Pasta
- Serving and menu suggestions
- Recipe variations
- The benefits of using fresh lemon juice in this recipe
- How to store and reheat leftovers
- Recipe FAQs
- Top tips to ensure the recipe turns out perfectly
- More chicken and pasta dinners
- 📋 Recipe:
Why I love this recipe (and you will, too!)
- This easy pasta recipe is all made in one skillet, which means less cleanup—a huge win in my book!
- This one-pot lemon chicken orzo is quick and easy, and it can be on the table in under 20 minutes.
- Like my Chicken and Orzo Bake, its rich creaminess, bright citrus taste, and cozy warmth make it the ultimate comfort food.
Ingredient notes and substitutions
Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.
- Orzo pasta: This rice-shaped pasta cooks quickly and absorbs flavors beautifully. If you don’t have orzo, you can substitute it with other small pasta shapes such as ditalini or even couscous.
- Rotisserie chicken: Saves time and adds great flavor. You can cook your own with my Roasted Bone-In Chicken Breast or Cast Iron Roast Chicken recipes.
- Chicken stock: Purchased or my homemade Rotisserie Chicken Stock works perfectly in this recipe.
- Kale: I’m always looking for ways to add more greens to our diet. Spinach makes an excellent substitute. If you have picky eaters, you can leave it out.
- Heavy whipping cream: This adds a luscious creaminess. For a lighter version, half-and-half can be used.
- Lemon juice: Freshly squeezed lemon juice is key for that bright, tangy flavor. Adding a bit of lemon zest can enhance the citrus flavor even more.
How to make Lemon Chicken Orzo Pasta
- Heat the oil and butter in a large skillet over medium heat. Add the chopped yellow onion and cook until translucent, about 3 minutes.
- Stir in the orzo, minced garlic, Italian seasoning, onion powder, garlic powder, salt, and black pepper. Cook for 2 minutes, toasting the orzo until it is lightly brown and the spices are fragrant.
- Pour in 3 cups of chicken stock, heavy whipping cream, and lemon juice. Add the chopped kale. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 8-10 minutes until the orzo is tender and the liquid has reduced.
- Stir in the shredded chicken, grated Parmesan cheese, and a quarter cup of chicken stock. Mix until everything is well combined and heated through. If the mixture seems too thick, add more stock to reach your desired consistency.
- Taste and adjust the seasoning with additional salt and pepper if needed. For a pop of color and flavor, top with halved cherry tomatoes and julienned basil and serve.
Serving and menu suggestions
Serve this Lemon Chicken Orzo Pasta warm, garnished with extra Parmesan and fresh herbs. We consider it one-and-done, but for a heartier meal, add a slice or two of my Homemade Texas Toast or Herb and Cheese Bread to soak up the creamy, lemony sauce. It also pairs nicely with my House Salad.
Because my husband has a sweet tooth, I often include a simple dessert such as my Peanut Butter and Chocolate Rice Krispie Bars or German Chocolate Brownies.
Recipe variations
- You can substitute shrimp, leftover pork tenderloin, or ham for the chicken, use chickpeas as a vegetarian option, or even skip the protein altogether.
- To add more vegetables, add asparagus, broccoli, or sun-dried tomatoes to add more texture and flavor.
- Of course, you can substitute pretty much any small pasta or couscous for the orzo.
The benefits of using fresh lemon juice in this recipe
I know it’s tempting to use the bottled stuff, but consider this:
- Freshly squeezed lemon juice has a brighter, more vibrant citrus taste, while bottled juice can taste dull, slightly bitter, or even metallic due to preservatives.
- Fresh lemon juice contains essential oils from the zest that enhance its aroma and depth of flavor, something bottled juice lacks.
- The acidity in fresh lemon juice is more balanced, making it ideal for recipes like this where a clean citrus taste is key.
- And, fresh lemon juice is more versatile—you can add the zest for an extra punch of lemon flavor.
For the best flavor in in this recipe for one-pot lemon chicken orzo, fresh lemon juice is definitely the way to go!
How to store and reheat leftovers
Creamy chicken orzo leftovers can be stored in an airtight container in the refrigerator for up to five days. To reheat, place the pasta in a skillet over medium heat, adding a splash of chicken stock or cream to restore its creamy consistency. Stir occasionally until heated through.
Recipe FAQs
Yes, you can prepare the dish ahead of time and store it in the fridge, but don’t add the sliced cherry tomatoes or fresh basil. When you are ready to serve, reheat gently on the stovetop, adding a bit of stock or cream to loosen the sauce and add the tomatoes and basil.
Absolutely! Substitute the orzo with gluten-free pasta or even rice to make this dish gluten-free. If you use rice, I recommend using purchased boil-in-bag rice and precooking it before adding it to the dish.
This dish is best enjoyed fresh, but you can freeze individual portions. Before freezing, I recommend removing the tomatoes and any fresh basil. Thaw in the refrigerator overnight and reheat on the stovetop with a splash of stock or cream.
Top tips to ensure the recipe turns out perfectly
- Don’t skip the step of toasting the orzo. It adds flavor and helps prevent it from becoming mushy.
- Watch the pasta as it cooks. If it absorbs too much liquid and becomes dry, add more stock, a tablespoon at a time, to maintain a creamy consistency.
- Using fresh lemon juice (and zest, if desired) significantly enhances the flavor, providing a bright, natural citrus taste.
- Save your rotisserie chicken carcass to make homemade rotisserie chicken stock.
More chicken and pasta dinners
If you need more menu ideas, here is a link to all of my chicken recipes.
⭐ ⭐ ⭐⭐⭐ Did you make this recipe for Lemon Chicken Orzo Pasta? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share?
Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
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Lemon Chicken Orzo Pasta: Easy 20-Minute Dinner Recipe
Ingredients
- ½ cup chopped yellow onion
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- 1 cup uncooked orzo pasta
- 4 minced garlic cloves
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 3¼ cups chicken broth divided
- 2 cups chopped kale stems removed
- ½ cup heavy whipping cream
- 2 tablespoons lemon juice
- 3 cups shredded or chopped rotisserie chicken
- ½ cup grated parmesan cheese
- 1 cup halved cherry tomatoes
- 2 tablespoons julienned basil
Instructions
- Heat the oil and butter in a large skillet over medium heat. Add the chopped yellow onion and cook until translucent, about 3 minutes.
- Stir in the orzo, minced garlic, Italian seasoning, onion powder, garlic powder, salt, and black pepper. Cook for 2 minutes, toasting the orzo until it is lightly brown and the spices are fragrant.
- Pour in 3 cups of chicken stock, heavy whipping cream, and lemon juice. Add the chopped kale. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 8-10 minutes until the orzo is tender and the liquid has reduced.
- Stir in the shredded chicken, grated Parmesan cheese, and a quarter cup of chicken stock. Mix until everything is well combined and heated through. If the mixture seems too thick, add more stock to reach your desired consistency.
- Taste and adjust the seasoning with additional salt and pepper if needed. For a pop of color and flavor, top with halved cherry tomatoes and julienned basil.
Notes
Watch the pasta as it cooks. If it absorbs too much liquid and becomes dry, add more stock, a tablespoon at a time, to maintain a creamy consistency.
Using fresh lemon juice (and zest, if desired) significantly enhances the flavor, providing a bright, natural citrus taste.
Save your rotisserie chicken carcass to make homemade rotisserie chicken stock.
Sharon Rigsby
This one-pot chicken and orzo recipe is the ultimate easy dinner idea and comes together in under 30 minutes.